Apr 06 2009
Butternut squash soup
Butternut squash soup
I made this soup for company a couple months ago, hoping that the lack of discernable vegetables and sweet flavor would appeal to the kids there.
It didn’t really work, since I told everyone what was in it:-)
But I liked it, and recommend it as a light, healthfully creamy soup.
I used peanuts instead of pumpkin seeds as garnish. It would have made more sense to save the squash seeds and use them, but I didn’t read ahead. Has anyone else roasted butternut squash seeds? What do they taste like?
Butternut squash soup is a winter favorite in my household. I would think the honey or maple syrup would be optional and often unnecessary. A bit of pureed apple and a shot of bourbon go in my recipe instead.
A friend here adds a bit of habanero pepper, which gives the soup a distinct bite.
I just tried roasting the seeds for the first time recently. They’re similar to pumpkin seeds, as you might expect. The main difference I noticed was that the seeds toasted very quickly in a toaster oven. Less than five minutes, I think. I crushed them and used them in a southwestern fajita/burrito concoction. Worked just fine.
I tried this Friday for friends — it was a hit! I forgot to put the cinnamon and nutmeg on when baking it, so added it as I pureed it. I skipped anything toasted on top. Very yummy. Thank you!!