Cube mk2 and WIR

[SusannenoZ]

I have bought 2 lovely squashes and love making soup, a good recipe anyone? Thanks

[Ruth]

I've done a soup that starts with roasting the squash (peeled and cut into about 1-inch chunks) with olive oil, whole peeled garlic cloves, and herbs (eg thyme), until soft and a little browned. Then whizz it all up with stock, bring to the boil, and add some cream or creme fraiche before serving. A few chili flakes can be added before roasting if you like.

[PurpleHen]

I can't find my recipe

But I do know it includes curry powder to make it spicey Buttnernut Squash soup - and it's lovely

[Trish]

I make it up as I go along but prefer a mix with sweet potato and red pepper, all can be roasted with the sqaush before turning into soup for a variation. If I'm in a hurry I tend to just chop the lot with and onion, fry in butter for a bit, add stock to cover and simmer till veggies are all soft. Then mash, liquidise or blend to your choice of texture. A really nice toping is grated cheese and toasted sunflower seeds. It's also nice to serve with chees on toast rather than plain bread. Mmmm think I know what we are having for tea tonight

[Hellcat]

I'm curious as it has no onion, usually a staple base for soup.

[CannyCat]

I can't find my recipe

But I do know it includes curry powder to make it spicey Buttnernut Squash soup - and it's lovely

 

This is one which I make, which sounds similar?

 

-----

 

Curried Squash and Leek Soup

 

2 Tbsp vegetable oil

2 cloves garlic, crushed

1 Tbsp minced ginger

2 large leeks, halved and chopped

2 Tbsp curry powder

1/4 tsp cayenne

1/2 tsp chili flakes*

1 Tbsp salt

1 large butternut squash, diced

6 cups vegetable stock

 

*we used a chopped fresh chilli, and fried it with the onion

 

 

 

In a large soup pot, heat vegetable oil.

 

Add garlic and ginger and cook for a minute or two.

 

Add leeks and spices and cook for 2-3 minutes.

 

Add butternut squash and soup stock. Bring to a boil and cook for 20-30 minutes, or until squash is completely cooked.

 

Using a potato masher, break sqaush up against the bottom of the pot until no large chunks remain. Stir altogether and cook for another 5-10 minutes. Serve hot.

[Eyren]

The recipe I use is as follows:

 

550g butternut squash, peeled and chopped

40g butter

1 medium onion, thinly sliced

225g old potatoes

700ml stock (chicken gives it body and fullness of flavour, but veg is fine too)

150ml creme fraiche

4tbsp chopped fresh coriander

Salt and pepper

 

1. Soften the onion in the butter for about 5 mins, taking care not to let it brown.

 

2. Add squash and potatoes and cook, stirring, for 2-3 mins. Add stock, bring to the boil, cover and simmer gently - about 20 mins or until squash is very soft.

 

3. Allow to cool slightly, then blend until smooth. Add creme fraiche and puree again. Season to taste.

 

4. Reheat gently, stir in the coriander and serve.

 

Makes quite a lot, but you can freeze it after Step 3 and just add the herbs after thawing.

[PurpleHen]

I can't find my recipe

But I do know it includes curry powder to make it spicey Buttnernut Squash soup - and it's lovely

 

This is one which I make, which sounds similar?

Sounds like the one!

 

So many ways to choose from.......