Potato And Roasted Butternut Squash Soup - In the Midnight Kitchen Blog at Allrecipes.com - 221406

In the Midnight Kitchen

Potato and Roasted Butternut Squash Soup 
 
Feb. 5, 2011 5:45 pm 
Updated: Feb. 8, 2011 11:54 am
Back to the "cook and eat more veggies" resolution.

A couple nights ago I roasted a butternut squash, then put it in the fridge, unsure of what to do with it.  

The next night, I made my standard potato soup, mushed up the squash and added it at the end.  It gave the soup an additional depth of flavor and it added fiber and various vitamins and magical phyto-nutrients at the same time, or so I read....

Anyway, I posted the recipe elsewhere on the site, but here it is again:


Servings  

8

 

Ingredients

  • 1/2 a roasted butternut squash, pureed with a little water
  • olive oil
  • salt
  • 1 onion, diced
  • 2 carrots, diced
  • 1 bunch scallions, chopped
  • 1 tsp Spike no-salt seasoning
  • 1 tsp dried thyme
  • 3 medium-sized Idaho potatoes, cut in smallish pieces
  • 1 quart chicken broth or stock
  • water to thin soup if too thick
  • black pepper
  • lemon juice
  • hot sauce of choice

Directions

  1. To roast the squash, cut it in half and remove seeds.Roast flesh-side down on a cookie sheet at 400 for 45-50 minutes.(Rub flesh-side with olive oil to prevent sticking.) This may be done a day or two ahead of time.
  2. Sweat onion,carrots, and all but a couple of the green onions and seasonings over medium heat in a good-sized stock pot till just tender. Add potato pieces and then broth/stock to cover. Bring to a boil, then reduce heat and simmer till potatoes are tender. Whiz with a hand blender or purée in food processor till smooth. Add puréed squash and heat through. Taste for seasoning, (I add Tabasco, lemon juice and black pepper here) and serve in warmed bowls, garnished with remaining scallions and grated cheese of your choice.

Footnotes

  • Use whatever seasonings, herbs or spices you prefer. Soup-making is an art, a personal quest for satisfaction. Use what you love in the way you love it. Add butter, cream, cheese, if you like. Enjoy.



Bon appétit.  




 
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Comments
Feb. 6, 2011 6:56 am
great idea. I'm going to add this one to my recipe box, and also email it to my daughter.
 
Feb. 6, 2011 7:33 pm
That DOES sound good. Copied to my personal recipe file. Thanks for sharing.
 
Feb. 8, 2011 11:54 am
I hope you all enjoy it. :)
 
 
 
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emilysometimes

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I have an awesome husband, a beautiful five-year-old daughter, and a somewhat frustrating job. Cooking is my release. I look forward all day long to getting home and making dinner.
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Risotto,soup,sauces. I kinda like mastering all that French stuff.
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I cook, Kevin bakes. We love runny eggs and toast soldiers on Sunday mornings, pumpkin risotto in the fall, Guinness cake any time.
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