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butternut squash soup recipe

butternut squash soup recipe (post #69431)

whatscooking on Mon, 03/08/2010 - 12:47

I'm Looking for a Recipe...

The last time I made a butternut squash soup, it turned out better than ever before. And I've made so many different versions. This was just the perfect mix of aromatics, sweetness and creaminess. Unfortunately, I can't find the recipe. I've looked through all my files and looked here too. I'm hoping if I describe the introduction to the recipe that someone here might remember it. It starts by the author saying that instead of peeling the squash, she microwaves it for a few minutes to soften and then peels and chops into big pieces before browning. Does this ring a bell with anyone? I'm going crazy and the internet is no help as there are literally thousands of recipes for butternut squash soup available.

Any help is appreciated.

Toni

Chicago-style deep-dish: "Pizza for people who just aren't fat enough"
Anthony Bourdain
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I like to cut squash in half (post #69431, reply #1 of 6)

by Astrid in reply to whatscooking [original] on Mon, 03/08/2010 - 16:40

I like to cut squash in half , remove the seeds and then brown the pieces cut side down in a baking pan in a hot oven until the squash is softened and tender. This adds flavor. Scoop out the squash and mash it. I sometimes add garlic, honey, herbs, etc.

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson

That is certainly a good way (post #69431, reply #2 of 6)

by Gretchen in reply to whatscooking [original] on Tue, 03/09/2010 - 05:03

That is certainly a good way to peel a butternut squash a bit more easily. But I take it you want the rest of the recipe. That would be hard to sy. I have one that has apples and onions in it and is delicious. As you say, there are many others, so I guess you'll just have to choose one and try it.

What I am saying is that the method of cooking the squash is not enough to tell what the rest of the recipe might be.

Gretchen

Yes I understand. It is just (post #69431, reply #4 of 6)

by whatscooking in reply to Gretchen [original] on Wed, 03/10/2010 - 12:50

Yes I understand. It is just part of text to the introduction to the recipe (not the recipe at all. ) And I thought it might trigger someone's memory. I pick up most of my recipes here so I figured maybe someone had posted it as a link and would remember. I figured it wasn't any harm to ask.

Chicago-style deep-dish: "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

butternut squash soup (post #69431, reply #6 of 6)

by Jean in reply to whatscooking [original] on Sun, 03/21/2010 - 17:59

I just checked my files and I have at least 8 different versions, so I'm no help. Sorry!

A clear conscience is usually the sign of a bad memory.
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Do you recall any other (post #69431, reply #3 of 6)

by schnitzel in reply to whatscooking [original] on Tue, 03/09/2010 - 05:43

Do you recall any other ingredients?

Anyway, here's one recipe:

http://whatsfordinnermichelle.ca/?p=70

~Amy

Cooks Talk T&T Recipes

Smoky Squash Soup (post #69431, reply #5 of 6)

by AmateurCook in reply to whatscooking [original] on Sun, 03/21/2010 - 14:03

Can't help with the recipe you are looking for, but I like this one.

http://www.foodnetwork.ca/ontv/shows/Fre...

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butternut squash soup recipe