Nov 20, 2012

Butternut Squash Soup



Nothing beats the warmth of a hot butternut squash soup during winter time. Yummy!

I’ve been wanting to make butternut squash soup for days; Went to the market the other day and there was only one left and it did not look good. Went back a few days after and got me a good looking one.  Since I am no expert in the matter, I went to the experts and found the following article in the ehow.com site. This is what they say about picking butternut squash:


  1. "Understand when to pick butternut squash. Butternut squash grows on a vine and usually matures about 50 to 55 days after planting. 
  2. Watch the plant for the appearance of flowers. The vegetables often mature within a week after the flowers set the fruit. 
  3. Look for butternut squash with a solid beige color. The rind shouldn't have any cuts or bruises, according to CookThink.com
  4. Feel the weight of the squash. Mature butternut squash often feel heavier than they look. On average they should weigh between 2 and 5 lbs.
  5. Avoid butternut squash with brown patches on the rind, which can indicate frostbitten vegetables.
  6. Pay attention to the season. Butternut squash is ripe in the months of September and October. In order to be ripe at other times of the year, the store should be importing the produce from other growing areas.”
Article found in http://www.ehow.com

Read more: How to Pick Butternut Squash

This is my take on butternut squash soup

Ingredients
1 large butternut squash – peeled and cubed
About 4 cups of vegetable stock (here is my recipe on vegetable stock)
1 cube of chicken bouillon (optional)
Cayenne pepper to (optional)
Salt and pepper to taste (optional)
1-2 carrots peeled and chopped

Preparation
  • In a medium pot, bring vegetable stock to a boil. Add squash and carrots, add chicken bouillon. Boil until the vegetables are tender.
  • Puree with a hand held food puree machine.
  • Add salt and pepper, or Cayenne pepper
  • Continue simmering if not thick enough until the desired thickness is achieved.
Note: If you don’t have a hand held food puree machine, you can do this in a blender but you have to be careful and let the soup cool before transferring to the blender. Do not pour any hot liquid in the blender to avoid any accidents. Also do not overfill, or the liquid may rise and sip through the blender’s lid.

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