Recipe by Swank
"A real savory squash soup that is not pureed to death!"
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butternut squash, halved lengthwise and seeded
salt and ground black pepper to taste
butter, or to taste
shredded carrot, or to taste
dried marjoram, or to taste
celery seed, or to taste
cayenne pepper, or to taste
heavy whipping cream, or more to taste
cream cheese, or more to taste
Delicious and healthy too! I added a heaping teaspoon of curry powder to this but otherwise followed the recipe.
I followed the recipe exactly and it was really bland. I made it for a friend of mine who is sick and is only eating bland food, so it worked out OK for me. I am just not sure how to enhance the flavor.
I made it this morning. I did, however, added some fresh nutmeg, I saw Michael Smith do that with his butternut squash soup. At the end, but before simmering time, I took my immersion blender to it, because my husband & I enjoy a nice smooth soup.
The whole family loved this soup. My husband and I especially loved it because it was not sweet. This is the best butternut squash soup I have ever made. I did puree it with my stick blender because I preferred that texture and wanted a thicker soup. Also, since I own goats, I make a lot of chevre. I used that instead of the cream cheese, and goat milk instead of the cream. Wonderful recipe! Thanks for sharing.
When reheating this I added some browned breakfast sausage and cooked basmati rice -- a tasty full meal!
The whole family liked this recipe. I made it a lttle bit more simple. I roasted the squash till soft, sautéed onions and garlic in a little oil and butter, then added 4 cups of chicken broth and seasonings, salt and pepper to taste. I then scooped out the squash and added it to the broth and used electric mixer until smooth and added 1 cup of half and half. I served it with crumbled bacon. Delicious!!
A nice, simple recipe to work with!. However, I skipped the olive oil for baking the squash and used it instead of the butter to sauté the garlic. I used 1 tsp onion powder instead of the onion (I had run out) but I think a 1/2 tsp would have been fine. I also used a whole sweet potato instead of the carrots. And for a lower fat, no cholesterol version, I used a half-cup of Almond milk instead of the heavy cream and cream cheese; I blended it all to create a creamy texture.
This is the best tasting butternut squash soup I have ever had or made and I've made and had PLENTY! I'm raving about it right now and calling myself the "Master Chef" to my husband! I followed the recipe EXACTLY but used a food processor to chop the onions, garlic, and carrots separately during the process. It came out very chunky and I like it both ways, chunky and pureed and smooth. This was soft tiny chunks and I loved it. So did my husband and my 17 month old daughter!
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Roasted Butternut Squash Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 158
** Calories from Fat: 71
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