Jill's Butternut Squash Soup

Mr Libido Incognito said:

So I had to mess with this recipe. I've had this before and it is good
following the recipe.

I used dried toasted mince onions instead of the onion
powder...Tastes good this way too.

I must admit I've messed with the recipe myself 🙂 Isn't that what recipes
are for? I've used minced onion and added minced garlic <gasp> which I've
first sauteed in butter until nicely tender but not browned or carmelized.

I've been asked if acorn squash could be used in this soup. I have no idea.
Acorn squash is a bit more fibrous and more 'watery' as well. But it's not
too costly so why not split and roast some and try it? Would probably take
3-4 acorn squashes as opposed to 2 large butternuts.

Alan, thanks for the tribute. It's a darned tasty soup!

Jill

Quoted message said:

@@@@@ Now You're Cooking! Export Format

Jill's Roasted Butternut soup

Soups/Chowders, tested

4 pounds butternut squash -- (2 large)
2 tablespoons olive oil
4 cups chicken stock; -- or broth
2 cups water; - (I use less)
1 1/2 teaspoons black pepper
2 teaspoons salt; -- (I omit)
1/2 teaspoon onion powder
1 teaspoon dried tarragon
sour cream -- for garnish; (I omit)

Split the squashes down the middle lengthwise and scoop out the seeds
and pulp with a spoon. Brush a baking sheet with olive oil. Place
the squashes, cut side down on the baking sheet. Bake at 350 degrees
for 1 hour
or until tender. Scoop out the flesh with a spoon and place into a
large mixing bowl. In another mixing bowl, stir together water and
stock. Puree squash in a blender or food processor (in batches)
adding the liquid as needed until you have a smooth puree. Pour
pureed squash into a deep pot and bring to a low boil. Season with
salt, pepper, onion powder and tarragon. Reduce heat to a simmer and
cook over very low heat about 1 hour,
stirring every so often (say every 15 minutes). Garnish each bowl
with a small dollop of creme fraiche or sour cream if desired.

Serves 8-10. This soup can be frozen.

27 net carbs per large serving roughly.

- - - - - - - - - - - - - - - - - - -

Per serving: 172 Calories (kcal); 5g Total Fat; (24% calories from
fat); 3g Protein; 31g Carbohydrate; 0mg Cholesterol; 2155mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

** Exported from Now You're Cooking! v5.70 **

Mr Libido Incognito said:

So I had to mess with this recipe. I've had this before and it is good

following the recipe.

I used dried toasted mince onions instead of the onion powder...Tastes
good
this way too.

I have been going on and on about a squash soup in a couple of other
groups. I saw Martha Stewart make it on her show with a Doctor the other
day.

It used chunks of seeded butternut squash, apples (peeled and cored) and
onions (peeled) and garlic (peeled) baked ( in oil @ 400F for 20 - 30
minutes) and then pureed and seasoned (processed) and which then had
water, chicken stock or cream added to. For a nice soup or pasta sauce
if thinned less (add a bit of andoulle sausage for you omnivores)

I am thinking of using acorn squash and pears. Also a bit of apple
cider vinegar was used to cut the sweetness of the main ingredients.

Specific recipe upon request.
---
JL

Quoted message said:

@@@@@ Now You're Cooking! Export Format

Jill's Roasted Butternut soup

Soups/Chowders, tested

4 pounds butternut squash -- (2 large)
2 tablespoons olive oil
4 cups chicken stock; -- or broth
2 cups water; - (I use less)
1 1/2 teaspoons black pepper
2 teaspoons salt; -- (I omit)
1/2 teaspoon onion powder
1 teaspoon dried tarragon
sour cream -- for garnish; (I omit)

Split the squashes down the middle lengthwise and scoop out the seeds
and
pulp with a spoon. Brush a baking sheet with olive oil. Place the
squashes, cut side down on the baking sheet. Bake at 350 degrees for
1
hour
or until tender. Scoop out the flesh with a spoon and place into a
large
mixing bowl. In another mixing bowl, stir together water and stock.
Puree
squash in a blender or food processor (in batches) adding the liquid
as
needed until you have a smooth puree. Pour pureed squash into a deep
pot
and bring to a low boil. Season with salt, pepper, onion powder and
tarragon. Reduce heat to a simmer and cook over very low heat about 1

hour,
stirring every so often (say every 15 minutes). Garnish each bowl
with a
small dollop of creme fraiche or sour cream if desired.

Serves 8-10. This soup can be frozen.

27 net carbs per large serving roughly.

- - - - - - - - - - - - - - - - - - -

Per serving: 172 Calories (kcal); 5g Total Fat; (24% calories from
fat); 3g
Protein; 31g Carbohydrate; 0mg Cholesterol; 2155mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat;
0 Other Carbohydrates

** Exported from Now You're Cooking! v5.70 **

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

JL said:

I am thinking of using acorn squash and pears. Also a bit of apple
cider vinegar was used to cut the sweetness of the main ingredients.

Coincidentally, butternut squash soup with pear puree was the soup of the
day when I went out to dinner two nights ago. I meant to order it but my
date and I were sharing a couple side dishes, and after we got done
instructing our waiter on all the shared items, I forgot to order the soup.

Bob

Joseph Littleshoes wrote on 30 Oct 2005 in rec.food.cooking

Quoted message said:

I am thinking of using acorn squash and pears. Also a bit of apple
cider vinegar was used to cut the sweetness of the main ingredients.

Specific recipe upon request.

That's nice.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.