I've never made butternut squash soup before this came out nicely-- I easily got 4 servings. This recipe can take more than 1 hr to make if you pre-roast your squash.The second time I made it I cooked it in the microwave for 10 min with poked holes,1" water.
I used 1 butternut squash which was enough for the proportions I used(approximately 9" long,9"around) If you forget to take out your seeds beforehand it can be done after. I recovered 2-1/4 cups of squash innards.
I started on the stove after the squash was done in the oven. I cooked 1 onion (I love onions) in no more than 1tbsp of unsalted butter for 5-10 minutes; then I threw in my 3, small-ish rainbow carrots (also about 9" in length). It took me a while to scoop out all of the butternut squash innards, but they were super-soft, and I just stirred them in with the carrots and onions gradually, so the ingredients were together without stock for longer than usual.
For stock: I poured in 3 to 3-1/2 cups of cold tap water into my pot, stirred, and then put in 3 teaspoons of Knorr chicken bouillon. B/c of this, I used no extra seasoning (family/guests can season their own bowls). Heated for 15-20 min(again: my squash was already cooked-->less cook time).
I poured the soup into individual cups and bowls to cool faster -> food processor. Took 1/2hr to cool; pureed; was great without cream (let folks add to own bowls). Added 2 tbsp of cream to 2-1/2"c of soup and it was great.
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I've never made butternut squash soup before this came out nicely-- I easily got 4 servings....