How to Make a Quick and Easy Butternut Squash Soup
Easy Butternut Squash Soup
Not long ago, my brother gave me a butternut squash. I wasn't sure what to do with it and left it lying around for a couple of weeks, intending to look up a recipe. I was lucky really that it didn't start to rot before I had the chance to use it. But I learned from this experience that squash seems to be a long-lasting vegetable.
What Is Butternut Squash?
It has a hard outer skin which nevertheless peels easily. The pith inside is pale orange, turning to darker orange as it ripens. There is a hollow part inside which contains the pips, and these need to be removed before cooking.
- Medium-sized saucepan
- Potato peeler
- Kitchen knife
- Chopping board
- Tablespoon/wooden spoon
- Blender or food processor
- 1 Butternut squash
- 1 small onion
- 1 tablespoonful olive oil or butter, olive oil is healthier but butter has better taste
- 1/2 cup orange juice, fresh or from a packet. 1/2 cup = 150 ml. or 1/4 pint
- 1 small pinch sweet chilli flakes, optional
- 1/4 teaspoonful grated nutmeg or nutmeg powder
- 1 clove
- 1/2 teaspoonful turmeric, optional
- 1 chicken stock cube
- 1 teaspoonful crushed ginger, fresh, bottled or frozen (or 1/3 teaspoon of powdered ginger)
- Peel and chop the onion and fry it gently in the olive oil or butter in the saucepan. Don't let it go brown and crispy—the idea is just to soften it (called "sweating")
- Whilst the onion is cooking, peel the butternut squash with a potato peeler and cut it into chunks. Add it to the saucepan together with the spices.
- Cook and stir for 2 - 3 minutes, then add 2 cups of water, bring to the boil and simmer until the butternut squash is soft (10 - 15 minutes).
- Add the chicken stock cube and the orange juice.
- Blend the soup in a blender or food processor and return it to the saucepan.
- Add a little more water to make up the required quantity of soup. Butternut squash soup can be served hot for a deliciously comforting slightly sweet soup or served lukewarm or cold as a refreshing summer soup. For an optional garnish, you could add a swirl of cream, creme fraishe or plain thick yogurt after you have served your butternut squash soup into bowls, or sprinkle a small amount of aromatic fresh green herbs on the top.
Great Soup When You're Sick
My sister actually brought around a whole pot of this soup for me recently when I wasn't well. I was quite touched.
Enjoy Your Soup!
I'm sure you will agree this is the best butternut squash soup recipe you could find: It must be because my family is all gourmets, and my sister wouldn't have passed it on if it wasn't fantastically delicious!
How do you rate this basic butternut squash soup?
Have you ever tried butternut squash?
Questions & Answers
In your list of ingredients, you wrote a "clove" but a clove of what?
Clearly you thought of "clove" as a measurement, meaning "a pinch" or a "small quantity". However, you were obviously not aware that clove is a sweet-smelling strongly aromatic spice which is actually a seed head from a clove tree. It is mainly used for flavoring stews and soups and can also be used to give flavor to bland drinks and sweets such as rice pudding.Helpful 4
I have fresh diced squash. Should I roast it ?
Yes, roast squash works well. Toss the pieces in olive oil, sprinkle with salt and pepper, and lay the pieces on a baking tray. If you like it slightly hotter, add a little ground chili. Then bake in a preheated oven at gas mark 6 for 45 minutes. It should be crispy on the outside and tender inside, so try a piece to see whether it is the right consistency to your taste. If necessary, continue cooking for 5 or 10 minutes more. Then serve.
© 2013 Diana Grant