Ok, so I made Butternut Squash Soup and it wasn't very good. I am not sure what I did wrong- but it was very bland. So, I am freezing the leftovers in individual containers and calling it thick vegetable broth. I think it will make a good broth for the Garlic Potato Soup I made before Nativity. And if I use it as a broth for the Garlic Potato Soup I can definitely leave a lot of potatoes chunky in the soup (like DH likes it).
SO... if you have a really excellent, non bland butternut squash soup, please either post it or email me because I would really like to have it:) Thanks!
15 years ago
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4 comments:
I can't give you exact proportions, but did a fantastic soup once with Butternut squash (maybe with some sauteed garlic) blended with coconut milk using sage, salt and pepper as seasonings. Super rich, simple yet elegant, and good...
You could probably cook that "broth" with some lentils and curry, potatoes and garlic and have a nicely flavored curry-lentil soup. I made something like that once, but I think that's the extent of my butternut squash soup-making experience :)
I am not the butternut squash maker in the house, but it seems that the squash is roasted first, and there's some cinnamon and perhaps nutmeg in there
Oops! Mimi's comment reminded me -- yes, before blending it with the coconut, cut it in half scoop out the seeds, and cook in oven (400?) until done...
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