Fall brings in the Autumn colors, what better way to share the flavors of the season than a creamy butternut squash soup, filling our holidays with spice.
Fall brings in the colors of Autumn and we see butternut squash in our farmers harvests. As a soup ingredient, butternut squash tastes exactly as it’s named. It’s sweet, flavorful and has richness to its taste, making it a perfect side dish or a meal all by itself.
Butternut squash is so versatile that it is an ingredient that we see used in soups, casseroles, breads and muffins. Butternut squash can be baked,roasted, toasted and even boiled and eaten. BBQ lovers, if you’re grilling your turkey this year, think about adding thick cut sections of butternut squash to your grill, as a side dish to your meal.
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Did you know that butternut squash is a fruit? The trait between fruit and vegetable is that fruits hold their own seed, whereas vegetables repeat through a cutting. This fruit makes a great presentation as a side dish and a delicious soup with the following recipe.
Health wise, butternut squash brings to your table fiber, Vitamins A and C along with manganese and potassium. If you have never tried this butternut squash before, try this one while you are planning your fall menus for dinners or parties. This fruit is so easy going that it will make a great appetizer for starters, a soup for your second course or main entree, a side dish to your entree and even dessert with the right spices and toppings!
Preparation of Butternut Squash
Once you get your butternut squash home, you need to remove the skin, using a peeler. Scoop out the seeds from the inside and set them aside. If you like, you can roast the seeds, by rolling them in melted butter and sprinkling them with some salt before you roast them.
You need to prepare the body of the butternut squash for baking by cutting the squash into long slices and placing them on a baking sheet. Next brush them with olive oil and sprinkle them with spices of nutmeg, cinnamon and ginger.
Preheat your over to 350 and put the butternut squash slices into the oven to bake. It takes about 45 minutes to soften them at 350. It’s tempting to eat them after they have cooled. So I suggest that you buy a couple to taste test and the rest to make the butternut squash soup.
- 1 medium sized squash – baked
- 1 potato cubed
- 1 Onion – diced
- 2 cups of water
- 1 cup stock
- 3 Tb butter
- 1 cup cream or milk
- Nutmeg, cinnamon, ginger
- Put your pot on medium heat; add in the butter and onions, cook until the onions are tender. Add in the water and potatoes, salt and pepper. Bring the water to a boil and cook until the potatoes are soft.
- Add in the baked squash and broth and puree the entire mixture bringing the mixture to a low boil. You should see bubbles coming to the surface slowly, not a high rapid boil.
- Next add in the cream, stirring constantly as you turn the heat down and let the pot come to a simmer.
Ladle the soup into a bowl and top is with a dab of sour cream and parsley for garnish.