Butternut Squash Soup

I’ve seen quite a few recipes for butternut squash soup. Most lean more towards the sweeter side; I opted to make a spicy version.  This did come out with quite a bit of heat.  I am sure my chicken stock already had a bit of a kick but the 1/4 tsp of cayenne packed the rest of the punch.  I would suggest leaving out the cayenne for the faint of heart or adding a dash at a time if you like a bit of zip. I will however post the recipe as I made it and let you decide how much heat you would like.

Spicy Butternut Squash Soup

  • 2 cups chicken stock
  • 2 cup butternut squash
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic
  • 1/4 tsp cayenne ~ adjust to your taste
  • 1 cup heavy cream
  • 1 tsp fresh parsley

Prep squash; peel and dice into small cubes.  (I posted yesterday an easy prep technique) Heat chicken stock over medium high to a simmer.  Add diced squash, salt, pepper, garlic, and cayenne.  Simmer about 10 – 15 minutes or until squash is very tender.

Add cream and parsley and heat through. I used my handheld blender to partially puree; I left some lumps of squash to add texture.

Enjoy ~ Kimberly

Butternut Squash ~ prep technique ~ easy to cut and peel

I decide there has to be an easier way to prep winter squash.  I mentioned in my spaghetti squash recipe that Charles had cooked it whole.  I got to thinking surely this concept would work to soften my butternut squash but without cooking the squash through.  I simply washed the squash and pierced with a sharp paring knife about 20 times all around (5 piercings up the length turning a quarter turn and repeating). I baked at 350 degrees for 30 minutes ~ I then removed from oven and allowed to rest for about 2 hours before I peeled and cut the squash.  I perhaps could have allowed less time to rest before peeling but I had errands to run so the 2 hours worked for me.

Cooking first made it cut like butter.  I was able to easily cut the squash into sections and peel in a snap.

The squash was still firm enough to use in any recipe; about the same texture as a raw potato.

I diced most of it and used about 1/2 for some butternut squash soup.  I haven’t made plans for the rest of it but I will definitely share the soup recipe in the next day or so!

Enjoy ~ Kimberly