<p>I am looking to try a new recipe for this. I do not care for the recipes that taste spicy or too sweet. I do like the taste of some cinnamon in it and I like it thick and creamy. I don’t want it completely bland, but I can never get the seasoning just right. Please post, or send your family’s recipe to me.</p>
<p>I cheat. I start with Trader Joe’s butternut squash soup (sold in cartons) and add my own squash puree and a touch of 1/2 & 1/2.</p>
<p>I like Giada’s recipe on the food network site. It is savory. The fontina crostini adds calories but it is delicious.</p>
<p>3 cup butternut squash, peeled, large dice
1/4 lb butter
1/4 c brown sugar
2 cupes chicken stock
1 pint heavy cream
2 cinnamon sticks
1/2 tsp nutmeg</p>
<p>Place squash in baking dish, dot with butter, sprinkle with brown sugar, cover with foil and roast 350 degrees until soft about 1 hr. Remove from oven and place in large suace pan, puree, add heavy cream and stock, stir well and add spices until it comes to full boil.</p>
<p>I’ve played with lowfat versions (fat free 1/2 n 1/2, margarine instead of butter) and they’ve turned out ok. Full on heavy cream version is a bit too rich for me so I usually use something lighter with little adverse affect.</p>
<p>Oh I forgot to add, I use an immersion blender to make it smooth before adding the spices but that is optional. This comes from a popular local dive in my area.</p>
<p>Keep them coming! Thanks to those that posted/are posting.</p>
<p>I often don’t bother with a recipe. Last time I used homemade chicken stock - enough to cover and perhaps another 1/4" or so, a cut up onion, and one squash. I boiled it till everything was soft. Put it in the blender, added salt, white pepper, a dash of fresh ground nutmeg and a little cinnamon. I served it with a little bit of whip cream drizzled over the top.</p>
<p>I’ve done one that had a pear as the secret ingredient which I thought was really good. Maybe this one: [Roasted</a> Butternut Squash and Pear Soup Recipe - The Daily Green](<a href=“Healthy Recipes and Ideas for Light Meals - Good Housekeeping”>Healthy Recipes and Ideas for Light Meals - Good Housekeeping)</p>
<p>IDK, I think that I’d like the flavor of a recipe like amandakayak’s more than one that has wine and pears in it. I always try a recipe that has applesauce or something like that in it and then the flavor is just a bit “off” for me.</p>
<p>The recipe I like is for the crock pot and you add cream cheese at the end to make it creamy. </p>
<p>2 tablespoons butter or margarine<br>
1 medium onion, chopped (1/2 cup)<br>
1 butternut squash (2 lb), peeled, cubed<br>
2 cups water<br>
1/2 teaspoon dried marjoram leaves<br>
1/4 teaspoon ground black pepper<br>
1/8 teaspoon ground red pepper (cayenne)<br>
4 chicken bouillon cubes (Actually, we use Vegetarian cubes)
1 package (8 oz) cream cheese, cubed </p>
<p>In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
Cover; cook on Low heat setting 6 to 8 hours.
In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.</p>
<p>My daughter has made this Butternut Squash Chowder recipe from William Sonoma. You get to cheat a little by using their Butternut Squash Puree, found here: [Organic</a> Butternut Squash Puree | Williams-Sonoma](<a href=“http://www.williams-sonoma.com/products/organic-butternut-squash-puree/?pkey=e|organic%2Bbutternut%2Bsquash%2Bpuree|1|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-]Organic”>http://www.williams-sonoma.com/products/organic-butternut-squash-puree/?pkey=e|organic%2Bbutternut%2Bsquash%2Bpuree|1|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-)</p>
<p>Chowder: [Butternut</a> Squash Chowder | Williams-Sonoma](<a href=“http://www.williams-sonoma.com/recipe/butternut-squash-chowder.html?cm_src=RECIPESEARCH]Butternut”>http://www.williams-sonoma.com/recipe/butternut-squash-chowder.html?cm_src=RECIPESEARCH)</p>
<p>Soup: [Butternut</a> Squash Soup | Williams-Sonoma](<a href=“http://www.williams-sonoma.com/recipe/butternut-squash-soup.html?cm_src=RECIPESEARCH]Butternut”>http://www.williams-sonoma.com/recipe/butternut-squash-soup.html?cm_src=RECIPESEARCH)</p>
<p>Please anyone have a roasted butternut squash soup receipe. H loves one that a local restaurant used to serve.</p>
<p>I roasted the cubed butternut squash I got from Costco with the intent to make soup for dinner. DH tasted it and loved it, and it became the perfect side dish to the grilled opah that we had tonight. I guess I will not be making a butternut squash soup in the nearest future :)</p>
<p>Here’s a roasted squash soup I’ve made several times and everyone loves it. It has 3 kinds of squash - butternut, acorn and spaghetti:</p>
<p>[Roasted</a> Squash Soup Recipe - Allrecipes.com](<a href=“http://allrecipes.com/Recipe/Roasted-Squash-Soup/Detail.aspx]Roasted”>http://allrecipes.com/Recipe/Roasted-Squash-Soup/Detail.aspx)</p>
<p>I saw the cubed butternut squash at Costco. I thought about buying it but I hesitated since it was grown in Mexico and is not organic.</p>
<p>Winter Squash Soup
2 large onions, sliced; 2 cloves of garlic, minced; 2 bay leaves; 2 T EVOO; 1-2 TSP ground cinnamon; 1 TSP ground cumin, 2 TSP ground coriander, 3 pounds winter squash (can be butternut, dumpling, kabocha, etc.) peeled, seeded, and chopped, chicken or vegetable broth,
salt and black pepper to taste.</p>
<p>In large pot, saute onions and garlic in EVOO for 4-5 minutes until onions are translucent. Add spices and stir for 1 minute. Add the squash and enough broth to cover the vegetables. Bring to boil, cover, reduce heat, and simmer for 50-60 minutes or until the squash is tender. Remove bay leaves and puree–I use an immersion blender (my new most favorite appliance–you can put it right in the soup pot–no transferring hot liquid to a blender or food processor).</p>
<p>I think the key to good soup of any kind is the broth. It’s pretty easy to do your own vegetable or chicken broth. Much less salt than prepared broth–but it takes time. My H likes to do this and all winter, he’ll make broth on Sunday while watching football games on the kitchen tv.</p>
<p>Is there an easy way to peel butternut squash? I love the squash but I hate peeling it, the skin is so hard.</p>
<p>I think the easiest way to peel it is to roast it in the oven. Our grocery store sells it peeled and cut up and I have to admit I think it’s worth it.</p>
<p>Funny to see this thread today. I just got back from the grocery store with a butternut and acorn squash to make this soup.</p>
<p>My recipe is from the American Bistro, a restaurant on Long Island that has since closed. I’ve made this 8 or 9 times, all great.</p>
<p>Notes: I usually use 1 acorn squash and 2 butternut, though I think one and one is fine and that is what I am going to use.
We love the taste of the butternut squash which is why we use more of that than the acorn in my house. Also, When using the blender, I ladle it into the blender, but leave quite a bit of butternut squash in the pot, unblended, to have some butternut squash chunks in each bowl. YUM!
To soften squash I cut it in half, place in microwavable pirex and add an inch of water and microwave at least 20 minutes. Cool so you can hold/touch squash. Cut into 4 or so pieces and cut off seeds and the skin and discard. Has to be done in batches. Last time I made a huge pot and decided to bake/roast the squash in one batch. Easy and much quicker as you do it all at one time. Google that for time and temp.</p>
<p>Butternut Squash Soup
1T butter/oil (or more to saute onion)
1 large onion chopped
1 tsp dried thyme
2 cloves garlic, chopped
2 T flour
2 quarts chicken stock/vege stock/bouillon- whatever you have
1 large butternut squash- cooked as above and chopped into 1 inch or so cubes
2 acorn small squash- cooked as above and chopped into 1 inch cubes
pinch nutmeg
1/2 tsp white pepper
1 bay leaf
heavy cm - optional (I rarely use this)</p>
<p>Saute onions in LARGE soup pot. Add garlic and saute. Add flour and blend well. Stir in stock. Add squash, bay leaf and seasoning.
Bring to boil and then simmer until squash is tender. (This past can take an hr or so depending on how tender the squash was when you microwaved/roasted it). Remove bay leaf and throw it away.
Place 3/4 soup in blender (in batches if you made a lot of soup). Put back in pot. Stir. Add some cream if you want. (I find it creamy enough). SERVE!
Enjoy.</p>
<p>I caramelize some onions, sautee some garam masala and minced garlic and a couple of bay leaves briefly, add apple cider (about 2 cups) and chicken or vegetable stock (about 4 cups), plus cubed butternut squash. Simmer until squash is fully tender, remove bay leaves and puree with stick blender. Correct seasoning (S&P&masala), adjust degree of thickness and sweetness with more cider and finish with some heavy cream if desired.</p>
<p>Yum, I am on my way over for some of that soup! Sounds delicious.</p>