Butternut Squash Soups


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Here are two Butternut Squash Soup recipes. In the first recipe, you roast the squash first; in the second, you cook it in the soup. Since Butternuts are not super easy to peel and cut up, the first is easier, but the second is possible and is also delicious. Your choice. Two ways to do it. Or try: Pumpkin Seed Butternut Squash Soup

Butternut Squash Soup
Recipe courtesy of Gourmet Magazine
This recipe is available for a limited time only. Why?

Recipe Summary
	Prep Time: 15 minutes		Cook Time: 50 minutes

1 medium butternut squash (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion, chopped (about 1 cup)
1 tablespoon freshly grated ginger, optional
3 tablespoons unsalted butter
3 cups chicken broth
1-2 cups water, as needed
Salt and pepper to taste
Sour cream for garnish

Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool.

When the squash is completely cool, scoop the flesh from the skin.

While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan.

Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot.

Garnish each portion with the heaping teaspoon of low-fat sour cream.

Butternut Squash Soup
Recipe Courtesy of Cathy Lowe

Recipe Summary
	Prep Time: 10 minutes		Cook Time: 40 minutes

1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.