Wednesday, November 3, 2010

Butternut Squash Soup w/Homemade Croutons

So I'm looking through all my food photos lamenting the poor quality of every single image when I hear the voice of a five year old yell from the dining room "stop complaining mom! You get whatcha get and ya dont throw a fit!"   Do I ground her forever  - or do I kiss her for the wise words?

I'm going to go ahead and post and just apologize for not having a professional photographer with all the cool gear at my disposal every time I need to take a photo.

Butternut squash soup - everyone I know seems to be making it right now so I figured I would get on the bandwagon and make some myself. I also did a little reading on where this particular squash originated and apparently it is Made in the USA and was an accident - something about a farmer not wanting a squash as awkward and ugly as a Gooseneck but smaller than a Hubbard.

Okay.....I'm getting on with it. I like this soup rather thick but you can go ahead and adjust the liquid until you reach your desired consistency. And as usual - adjust the seasoning to make it as sweet or peppery as you wish.


dutch oven or some other large pot

vegetable steamer (unless you have one of those nifty pots with the steamer thing in it)

immersion blender (if you have not invested in an immersion blender - which i highly recommend you do - use a regular blender but do the chunks of squash in batches - removing creamed parts when done and adding chunky parts...etc....also adding liquid a little at a time as needed)

1 large Butternut Squash

4 tablespoons butter

1 shallot

6 cups water

1/2 cup heavy cream

dark brown sugar

fresh nutmeg




Prep your squash. Cut in half crosswise (the part with the seeds will all be on the one half) - then cut each half in half again - now exposing two halves with seeds and strings - DO NOT toss the seeds and strings. In your dutch oven - melt the butter then add the shallot and cook until translucent. Now add the seeds and strings and cook until the mixture is reddish/orangish and pretty - 7 or 8 minutes.

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Now add 6 cups of water and a little salt then bring it all to a boil. Reduce heat to medium - place steamer basket in 

This is what I have that works just fine
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Add squash pieces
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Cover and steam 30 minutes to almost an hour depending on the size of your squash. After 30 minutes I start poking the biggest piece with a fork to see if they are done (the constant removal of the lid is probably why mine take almost an hour)

When done - remove the pieces to let cool for a few minutes. Remove steamer basket then strain all the liquid into another large bowl or very large measuring cup - this will make it easy to add liquid as needed. 

Scrape the flesh from the skin and put back into the pot. Puree with the immersion blender adding a little liquid every few minutes - just enough to keep the mixture smooth and easy to mix. 
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Once the mixture is completely smoothed out add 1/2 cup of cream - 1 or 2 teaspoons brown sugar - 3 or 4 scrapes of fresh nutmeg - little salt and pepper then start adding the reserved liquid until you reach the desired consistency (you will probably have some liquid left over) Season to taste and serve immediately with yummy bread or homemade croutons or both.

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