Butternut Squash Soup

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It has been a bountiful growing season with 35 Butternut Squash harvested from my garden!  I planted plenty because it is the best and longest keeping of the winter squash.  I'm hoping to keep them in my cool basement until the end of December.  We will be eating LOTS of Butternut Squash Soup between now and the end of the year.  I have at least six variations.  The thing about butternut squash is that it has a wonderful consistency when pureed and can take on so many different spices and combines well with other foods that are added.  There's likely at least one you will like and maybe try them all if you have as many squash as I do!  

I will start with the most common and basic soup with all the steps to prepare.  Then I will show five variations that have basically the same procedure only some ingredient changes.  All of the recipes have the butternut squash prepared ahead.  

This is how I roast one or two butternut squash:

Preheat oven to 350 degrees. Wash and cut in half lengthwise, removing the woody stem.  Scoop out the seed with membrane and discard.  Place each half on foil large enough to seal well.  Sprinkle cut side with ground nutmeg and dot with about a tablespoon of butter.  Seal in foil and place on cookie sheet.  Cook in preheated oven for about an hour for medium size or 1 1/2 hours for large butternut squash or more than one on a cookie sheet.  Test for doneness by fork tenderness.  Then check again by opening foil and looking at bottom.  Should be brown where it rests on cookie sheet; not black.

With the foil opened, let cool enough to touch.  Cut lengths up into 4-5 pieces so you can peel them.  Place in bowl and used potato masher until large chunks are gone; can still be lumpy.  Use measured amount in recipe and rest can keep in refrigerator up to a week.  What doesn't get used, put in 2-cup freezer containers and freeze for up to a year.  Most of these recipes call for 2-cup portions of the roasted cooked squash so you can cook up fresh!  Try doubling the recipes and freezing the prepared soup to re-heat as needed.  

Butternut Squash Soup (serves 4)

Ingredients:

2 tablespoons butter

1 small onion, chopped

1 2-inch piece fresh ginger, peeled and chopped

2 cloves garlic, chopped

2 cups roasted squash, mashed

1/4 cup orange juice

salt and pepper to taste

3-4 cups water or broth (amount depends on how thick you prefer - can add more later after pureed)

dash ground nutmeg

pumpkin seeds and/or sour cream to garnish

Saute:

onion in butter about 2 minutes over medium heat

Add:

ginger, garlic, squash

Cook, stirring occasionally until fragrant about 6-8 minutes

Stir in:

water or broth, bring to boil, reduce heat, simmer 10-20 minutes

Puree soup in 2 batches in blender or food processor adding orange juice and 1/2 teaspoon salt (or to taste)

Serve hot with fresh ground pepper.

Garnish with roasted pumpkin seeds and/or sour cream

                                                           Butternut Squash Soup 

Below are 5 Variations of Butternut Squash Soup 

1.  Apple-Butternut Squash -  Southwestern flavor

2.  Sweet Potato and Butternut Squash - Mild fresh flavor with added sweet potato

3.  Corn and Butternut Squash Chowder - Hardy and rich comfort food

4.  Butternut Bisque - Creamy with a a hint  of pumpkin pie spice

5.  Curried Butternut Squash - Coconut milk and palm sugar give an exotic Indian flavor

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Apple-Butternut Squash Soup (serves 6) 

Ingredients:

2 tablespoons butter

1 medium onion, chopped

2 cups roasted squash, mashed

4 apples, peeled, cored, diced 

1teaspoon coarse salt

1 1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

1/4 teaspoon fresh ground black pepper

2 cups broth + 2 1/2 cups water (amount depends on how thick you prefer - can add more later after pureed)

1 apple diced to garnish

Saute:

onion in butter about 2 minutes over medium heat

Add:

squash, apples, salt cumin, coriander,ginger, cayenne, black pepper

Cook, stirring occasionally until fragrant about 6-8 minutes

Stir in:

water and broth, bring to boil, reduce heat, simmer 30 minutes or until apples are very soft

Puree soup in 2 batches in blender or food processor.  Return to saucepan heat over low, thinning with water if needed.

Garnish with diced apples

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Sweet Potato and Butternut Squash Soup (serves 6)

Ingredients:

2 tablespoons butter

1 medium onion, chopped

1 orange - use vegetable peeler to remove zest in long strips

3 thin slices fresh ginger, peeled

2 teaspoons coriander seeds

10 whole peppercorns

pinch cayenne pepper

2 cups roasted squash, mashed

1 cup sweet potato, cooked and mashed

6 cups broth (amount depends on how thick you prefer - can add more later after pureed)

Saute:

onion and cayenne in butter about 4 minutes over medium heat

Add:

bouquet garni which includes orange zest, ginger, coriander, and peppercorns in tied cheesecloth

Cook, stirring occasionally until fragrant about 2 minutes more

Stir in:

broth, bring to boil 

Add:

sweet potato, squash, return to simmer partially covered for 15 minutes; cool slightly, remove bouquet garni

Puree soup in 2 batches in blender or food processor then cook over medium heat to just reheat.

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Corn and Butternut Squash Chowder (serves 4)
Ingredients:
2 tablespoons vegetable oil

1 medium onion, chopped

5 cups roasted squash, mashed

1-10 ounce package frozen corn, thawed

salt and pepper

1 1/2 teaspoon curry powder

3-4 cups broth (amount depends on how thick you prefer - can add more later after pureed)

1/2 cup heavy cream

Saute:

onion in butter about 2 minutes over medium heat

Add:

squash; cook about 4 minutes

Stir in:

corn and curry powder; cook until fragrant about 2 minutes; season to taste with salt and pepper

Add:
broth and simmer 5 minutes

Puree soup in 2 batches in blender or food processor.  Return to saucepan, stir in cream, heat over medium-low, thinning with water if needed.  Do not boil.

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Butternut Bisque (serves 12)

Ingredients:

3 tablespoons butter

1 medium onion, chopped
2 cloves garlic, sliced
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon (for variety, try ground nutmeg or cloves instead)
1/8 to 1/4 teaspoon cayenne pepper

2 cups roasted squash, mashed
coarse salt

1 1/2 to 2 cups broth  (amount depends on how thick you prefer, can add more later after pureed)
1 cup half and half

1 tablespoon fresh lemon juice

Saute:

onion, garlic, thyme, cinnamon, and cayenne in butter about 5-7 minutes over medium heat until onion is softened

Add:
squash, broth, half and half

Simmer 5 minutes, stirring occasionally

Puree soup in 2 batches in blender or food processor.  Return to saucepan heat over low, thinning with water if needed.  Stir in lemon juice, season with salt.

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Curried Butternut Squash Soup (serves 8)

Ingredients:

1/4 cup olive oil

1 cup diced shallots
3 cloves garlic
1/4 cup fresh ginger, peeled and minced
4 bay leaves
1/2 tablespoon crushed red pepper flakes

2 cups roasted squash, mashed

1 1/3 teaspoons coarse salt
1 teaspoon curry powder

2 cups broth (can add water later after pureed, if a thinner consistency is wanted)

1  1-inch chunk palm sugar (Asian grocery)
1 15-ounce can low fat coconut milk

Saute:

shallots in hot oil about 2 minutes stirring over medium heat

Add:

garlic; continue to stir, add ginger; cook stirring occasionally until shallots are soft, about 3 minutes

Add:
bay leaves and red pepper; continue cooking 1 minute more

Stir in:
squash, salt, curry powder; cook 10 minute

Add:
broth and raise heat to medium-high, cover, bring to boil, immediately lower heat, simmer 5 minutes

Add:
palm sugar and cook 5 minutes, add coconut milk and cook 10 minutes; remove bay leaves

Puree soup in 2 batches in blender or food processor.  Return to saucepan heat over low, thinning with water if needed. Serve immediately.