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Quick Recipes
Butternut squash insures plenty of vitamin A (beta carotene), fiber, and more. Natural sweetness from the squash (and apples) means: No added sugar necessary!
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Simple Recipes
Make this recipe quick and easy by cooking your butternut squash ahead of time (even the day before, for a large gathering). Put the squash in the oven to bake for an hour or more, then put it in a bowl (or pot) with a plate (or lid) on it; let it cool. The steam created as the squash cools helps the skin to come off easily.
Having a batch of the spice blend on hand will make this a quick and easy recipe too.
Butternut Squash Soup Recipe
We make this soup regularly at our shop in the winter months. The blend of spices (cinnamon, nutmeg, clove, cayenne, and curry), reminds us of pumpkin pie, only it's good for you; loaded with nutrients. Holiday recipes never tasted so good, or so healthy! I leave out the cream and salt for myself, and it's still tasty.
A food processor works well to make this a smooth soup, or whip the ingredients with a mixer before adding extra liquid. Omit the extra water to serve this as a side dish. You can also omit the cream for a lower-cholesterol version. Serves 6-8, depending on size of squashes.
INGREDIENTS:
- 2 to 3 med. lg. butternut squashes, or pie pumpkins
- 1/3 c. olive oil
- 1/2 c. cream (optional)
- 1/4 c. frozen apple juice concentrate (or use fresh apples, peeled, cored, and baked with the squash)
- 1 to 2 Tbs. Spice Blend (see below)
- Handful of cooked, dried cranberries (optional)
- Orange zest (optional)
- Handful of chopped parsley (optional)
SPICE BLEND INGREDIENTS (This makes extra, for future recipes):
- 1 1/2 TBS. curry
- 1 TBS. cinnamon
- 1/2 tsp. cayenne
- 1 1/2 TBS. salt
- 1 tsp. cloves
- 1/2 TBS. nutmeg
Place squashes, left whole, in a large, heavy iron skillet (or glass baking dish); bake approx. 1 hour or more, until soft and done, at 375 degrees: > 2 to 3 med. lg. butternut squashes (or pie pumpkins)
Take out of oven, setting in a covered bowl to cool until workable. Cut in half and remove seeds and skin. Process until smooth, then add the following and process again: > 1/3 c. olive oil > 1/2 c. cream > 1/4 c. frozen apple juice concentrate > 1 to 2 Tbs. SPICE BLEND (see above)
Thin the mix out with enough hot water or chicken stock to make it of soup-like consistency. Reheat soup to serve. This soup is best rewarmed just before serving; otherwise the color darkens somewhat as it cooks more. Adjust the recipe a bit depending on the size of the squashes. But if it makes extra, just put a few bowls aside in the fridge. You can microwave them later in the week for another great meal addition.
Garnish
the soup with chopped, dried cranberries, orange zest, and parsley, if desired; it tastes great, looks beautiful.
