<p>Silky Butternut Squash Soup with Cinnamon Croutons
Adapted from Cooks Illustrated, November/December 2001</p>
<p>I usually make the curried version, with cilantro</p>
<p>"The secret to great butternut squash soup is to saut</p>
<p>I just sent this recipe to S1 who is planning on a “Friendsgiving” the weekend before turkey day. It’s from The Joy of Cooking.</p>
<p>Butternut Squash Soup </p>
<p>(You can use any winter squash.) </p>
<p>Preheat oven to 400 degrees. </p>
<p>Place cut side down on an oiled baking sheet:
1 medium to large butternut squash (about 3 1/2 lbs), halved and seeded </p>
<p>Bake until the squash can be easily pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the squash skin and discard the skin. </p>
<p>Melt or heat in a soup pot, over medium-low heat:
3 tablespoons unsalted butter or vegetable oil </p>
<p>Add and cook, stirring, until tender but not browned, 5 to 10 minutes:
2 large leeks (white part only), cleaned and chopped OR 1 onion
4 teaspoons minced peeled fresh ginger </p>
<p>Stir in the squash along with:
4 cups chicken stock </p>
<p>Bring to a simmer and cook, stirring and breaking up the squash with a spoon, for 20 minutes. Puree until smooth (in food processor or blender). </p>
<p>Return to the pot and stir in:
2 cups chicken stock
1 1/2 teaspoon salt </p>
<p>Heat thoroughly. Ladle into warmed bowls. Garnish with:
Chopped fresh parsley or cilantro
Croutons</p>
<p>Okay, I just decided to try the recipe that Crazed was kind enough to post. It was delicious!!!</p>
<p>I made a few minor changes. I decided to bake the squash in the oven rather than microwaving. I did remove the seeds, but I left some of the fiber, after I read shrinkwrap’s tip. I just did not want to be bothered straining so much hot soup, and that is why I took the seeds out. I did use 2 butternut squash and 1 acorn squash as the recipe states. I happen to like cinnamon, so I added 3 cinammon sticks and added some sprinkling of ground cinnamon and added slightly more nutmeg (not too much more than the recips called for). </p>
<p>It tasted just the way I like it, and once pureed it had the consistency that I enjoy. Yumm!</p>
<p>Thank you all!</p>