AUTUMN BUTTERNUT SQUASH SOUP
Steps:
- Preheat oven 400 degrees. Wash butternut squash. Wrap in foil. Place squash in baking dish large enough to catch juices that may seep out while baking. Bake squash for about 40-50 min., depending on how big the squash is. Use a toothpick after 40 min., every 10 min. to test the firmness of the center of the squash. The toothpick should go in easily, without pushing too hard. If you feel resistance, add another 10 min. baking time and try the toothpick test again in 10 min. (This step can be done a day ahead of time.) Wait for squash to cool. Slice butternut squash in half. Spoon out seeds and seed pulp and discard. Using a serrated tool or a spoon, scoop out the 'meat' of the squash and place aside in a bowl. Heat a thick bottomed pot under medium high heat. Add butter. Once butter has melted, add onions. After about 2 min. add garlic and stir with a wooden spoon. Once the onion and garlic have browned a bit, add 1 to 2 cups of water (or broth). Keep water simmering. Add celery, carrots and stir. Add pepper and salt and stire. Add another cup of water so as to cover the vegetables. If at any time the pot gets too dry, add another cup of water (or broth). There should always be water boiling. After 5 min. add bell pepper and stir. After another 5 min. add the butternut squash 'meat' that was set aside earlier. Stir well. If too thick, add more water (or broth) to create the thickness you desire. (If you will be serving it with cream or soy milk, leave the soup a bit on the thick side so as to thin with the cream.) Set aside to cool. With a food processor (or blender) puree the soup. Add a little water (or broth) if too thick to blend. The soup can be stored in the refridgerator to be reheated at a later time. Or you can server immediately at room temperature! If reheating, use same thick bottomed pot.
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Gatsby Lee (Glarification)
[email protected]I'm not sure what all the hype is about. This soup was just okay.
S P
[email protected]This soup is a must-try for any butternut squash lover.
Raiza
[email protected]I can't wait to make this soup again.
rjruby rjruby
[email protected]This soup is so flavorful and satisfying.
Sufyan Mirza
[email protected]The spices in this soup are perfect.
Jowiria Mohamed
[email protected]I love the creamy texture of this soup.
Ahmed El-kilani
[email protected]This is the best butternut squash soup I've ever had!
Shoaib Basharat
[email protected]I've made this soup several times and it's always a hit.
Marico Verwey
[email protected]This soup is delicious and easy to make.
Vio Afton
[email protected]This soup is amazing! I highly recommend it.
Samir Munshi
[email protected]I'm so glad I found this recipe! It's now my go-to butternut squash soup recipe.
Pawanrai Chamling
[email protected]This soup is the perfect comfort food for a cold fall day.
Eniola Gold
[email protected]I love the addition of the apples and bacon to this soup. It gives it a really unique flavor that I've never had before.
Messedup Welshy
[email protected]I'm not a big fan of butternut squash, but this soup changed my mind! It's so creamy and flavorful, I couldn't get enough of it.
Musa Maswanganye
[email protected]This soup is so easy to make and it's perfect for a weeknight meal. I love that I can just throw everything in the pot and let it simmer.
bangladesh tube
[email protected]I made this soup for a dinner party last night and it was a huge hit! Everyone loved the flavor and the presentation. I will definitely be making this again.
Marie Rivera
[email protected]This soup is absolutely delicious! The butternut squash is so sweet and creamy, and the spices give it a wonderful fall flavor. I also love the addition of the apples and bacon, which add a nice crunch and smokiness.