I am trying to find a recipe using butter nut squash for soup any one that
has one it would be appreated
Thanks

"Frances Watson" > wrote in message
. net...
> I am trying to find a recipe using butter nut squash for soup any one
that
> has one it would be appreated
> Thanks
>

My wife just lightly browns chopped onions in a little oil, adds diced
squash, good chicken/veg stock (pref. veg.), seasons and cooks until the
squash is soft, then whizzes it in the blender (you can adjust consistency
with more stock/mashed butternut), serves with a dollop of cream/cream
cheese and a sprinkle of pepper - it's very simple but _very_ delicious.





Shaun aRe

Frances Watson wrote:
> I am trying to find a recipe using butter nut squash for soup any
> one that has one it would be appreated
> Thanks


Tried and true, everyone who has ever tasted this loves it.

Jill's Roasted Butternut Squash Soup

2 butternut squash (about 4 lbs.)
2 Tbs. olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves

Cut squashes in half lengthwise and scoop out the seeds. Brush with olive
oil and place, cut side down, on a baking sheet. Roast the squash at 350F
for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the
shell with a spoon and place in a large mixing bowl. In another mixing
bowl, blend together the stock and water. Add a little minced garlic if
desired. Puree the squash in a blender or food processor with the liquid in
batches, adding liquid as needed, until smooth (this can also be done in the
cooking pot with a stick blender). Add the salt & pepper, onion powder and
tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over very
low heat about an hour, stirring occasionally. Serves 8-10.

Jill

"jmcquown" > said:

>Tried and true, everyone who has ever tasted this loves it.

She's right! I hate squash (even butternut), but Jill's recipe makes it
taste delicious. If you like tarragon, you should love this soup! I'm
making a batch of it in a little while. Gotta break in the cleaver I got
for Christmas.

Carol (look no further, this is a top-post)

>Jill's Roasted Butternut Squash Soup
>
>2 butternut squash (about 4 lbs.)
>2 Tbs. olive oil
>4 c. chicken stock or broth
>2 c. water
>1-1/2 tsp. pepper
>2 tsp. salt
>1/2 tsp. onion powder
>1 tsp. dried tarragon leaves
>
>Cut squashes in half lengthwise and scoop out the seeds. Brush with olive
>oil and place, cut side down, on a baking sheet. Roast the squash at 350F
>for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the
>shell with a spoon and place in a large mixing bowl. In another mixing
>bowl, blend together the stock and water. Add a little minced garlic if
>desired. Puree the squash in a blender or food processor with the liquid in
>batches, adding liquid as needed, until smooth (this can also be done in the
>cooking pot with a stick blender). Add the salt & pepper, onion powder and
>tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over very
>low heat about an hour, stirring occasionally. Serves 8-10.

"Frances Watson" > wrote in message
. net...
>I am trying to find a recipe using butter nut squash for soup any one that
>has one it would be appreated
> Thanks
>

============================

Here are a couple. The first one I haven't made but looks good and the
second one I have made and it's AMAZING!!!!!!!!!!:
Cyndi


Apple and Butternut Squash Bisque

1 1/2 pounds peeled, seeded butternut squash (2 small), cut in chunks
2 tart green apples, peeled and chopped
1 onion, coarsely chopped
Pinch each of rosemary and marjoram
1/2 teaspoon salt
2 teaspoons brown sugar
1/4 teaspoon ground white pepper
1 quart chicken stock
1/2 stick (4 tablespoons) butter
2 tablespoons flour
1 1/2 cups half-and-half

Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and
stock in heavy saucepan. Bring to a boil and simmer 1 hour.

Strain squash and apples from soup, puree in electric blender and return to
soup. Melt butter in a separate saucepan. Add flour, mix well and pour soup
through a strainer over the flour mixture, a little at a time.
Stir well with a whisk. Bring to a boil. Stir half-and-half into soup and
heat through but do not boil. Makes 6 servings. FROM: .





Whisky Squash Soup

1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
3 pounds squash (acorn, buttercup, butternut, etc.)
6 cups chicken stock
1/4 cup rye whiskey
1 bay leaf and 2 sprgs thyme, tied together with string
1 tablespoon maple syrup
salt and white pepper to taste
1/4 cup sour cream or whipping cream

Cut the squash in half and use a spoon to scoop out the seeds. Peel the
squash and cut the flesh into cubes. In a soup pot, melt the butter with the
olive oil over medium-low heat and cook the onion, covered, until tender.
Stir in the squash, stock, whisky, herb bundle, and syrup and bring to a
boil over high heat.
Reduce heat to low and simmer, uncovered, until squash is softened, about 30
minutes. Remove the herb bundle and discard. Using a food process or a
hand-held immersion blender, puree the soup until smooth. Return the soup to
a simmer over medium heat and cook for 10 minutes. Season to taste with salt
and pepper. Whisk in the sour cream or whipping cream, or drizzle a
tablespoon or so over each bowl. Serves 4-6.
Posted by: hahabogus Mar 22 2002

Have a look at emeril's lagasse's site and look for a butternut sqash soup
with italian sausages and fried sage. It takes a while for the whole
recipe (about 3 hours) but it is really out of the ordinary.

Your pleasure...

brosse wrote:
> Have a look at emeril's lagasse's site and look for a butternut sqash
> soup with italian sausages and fried sage. It takes a while for the
> whole recipe (about 3 hours) but it is really out of the ordinary.
>
> Your pleasure...

Here's a link to some legasse soup recipes which includes a
butternut/sausage/wild rice soup recipe (which sounds terrific, although no
sage)...

http://houseandhome.msn.com/Food/Exp...WindyDays.aspx

here's a link to a butternut/sausage soup with sage...

http://www.foodnetwork.com/food/reci..._24978,00.html

Butternut Squash Soup Recipe I

2 Tablespoons Butter
1 Onion, chopped
2 Tablespoons garlic in oil
3 Carrots diced
2 Potato, peeled and diced
1 Butternut squash, peeled, seeded and diced
5 cups Chicken Broth
½ cup maple syrup
½ Teaspoon Dried Thyme leaves, crushed
Salt and Pepper to taste

1) In a large pot, melt the butter over medium heat, stir in onions and
garlic.

2) Cook and stir until lightly browned, about 5 minutes

3) add carrots and celery.

4) Stir in potatoes, squash, chicken broth, maple syrup and thyme.

5) Bring mixture to boil, reduce heat and simmer 30-45 minutes or until
vegetables are tender. Remove from the heat and cool slightly.

6) Transfer the mixture to a blender or food processor, process until
smooth.

7) Return pureed soup to pot. Season to taste with salt and pepper.

8) serve butternut squash hot with dollop of sour cream
Butternut Squash Soup Recipe Yield = Apron 6 servings

Butternut Squash Soup Recipe II

1/2 pound butternut squash
1/2 cup onions, chopped
2 tablespoons butter
2 cups Vegetable broth
1/2 cup heavy cream
1/2 teaspoon fresh ground pepper
Kosher salt
Sour cream for garnish

1) Cut squash into in pieces bake in a shallow baking dish. Bake at 400°
degrees approximately 1 hour or until soft.

2)In a large saucepan, sauté the onion in butter till tender. Add the squash
and broth. Cook over low heat for 30 minutes. Remove from heat, transfer
mixture to food processor and carefully blend until smooth.

3) Ad cream to hot soup just before serving and garnish with a dollop of
sour cream.

Butternut Squash Soup Microwave recipe

1 LB Butternut Squash
¼ lb Pancetta
½ medium onion pureed
2 cups tomato sauce
3 cups beef broth
2 tablespoons
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped oregano
½ teaspoon fresh thyme
¼ cup dry sherry wine

1) Peel squash and remove seeds
2) Cut into 1 inch cubes
3) Place in microwave safe dish and cook on high 5 mins
4) Microwave pancetta and onion together until tender about 3 minutes
5) Combine all ingredients except sherry and microwave on high 10-12
minutes
6) Stir in sherry just before using

Damsel wrote on 09 May 2005 in rec.food.cooking

> "jmcquown" > said:
>
> >Tried and true, everyone who has ever tasted this loves it.
>
> She's right! I hate squash (even butternut), but Jill's recipe
> makes it taste delicious. If you like tarragon, you should love
> this soup! I'm making a batch of it in a little while. Gotta
> break in the cleaver I got for Christmas.
>
> Carol (look no further, this is a top-post)
>
> >Jill's Roasted Butternut Squash Soup
> >
> >2 butternut squash (about 4 lbs.)
> >2 Tbs. olive oil
> >4 c. chicken stock or broth
> >2 c. water
> >1-1/2 tsp. pepper
> >2 tsp. salt
> >1/2 tsp. onion powder
> >1 tsp. dried tarragon leaves
> >
> >Cut squashes in half lengthwise and scoop out the seeds. Brush
> >with olive oil and place, cut side down, on a baking sheet. Roast
> >the squash at 350F for 1 hour until tender. Handle with an oven
> >mitt; scoop the flesh from the shell with a spoon and place in a
> >large mixing bowl. In another mixing bowl, blend together the
> >stock and water. Add a little minced garlic if desired. Puree
> >the squash in a blender or food processor with the liquid in
> >batches, adding liquid as needed, until smooth (this can also be
> >done in the cooking pot with a stick blender). Add the salt &
> >pepper, onion powder and tarragon. Bring soup to a boil. Reduce
> >heat to a simmer and cook over very low heat about an hour,
> >stirring occasionally. Serves 8-10.
>
>

Lovery soup. The only modification I did with it was not to use the
olive oil. I just baked the squash oil free. (See Jill I don't always
add Mushrooms)

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban