Bring me the butternut squash recipes!!

I bit the bullet. I bought a butternut squash.

I'd like to make some kind of soup with it, preferably in the crock pot. If anyone has any good butternut squash recipes, I'd love to hear from you.

I just made some butternut squash mac and cheese today, it was delicious!!

I use this recipie it makes a good hearty soup with tonz of flavour
http://allrecipes.com/Recipe/buttern...ii/detail.aspx

Originally Posted by Sibohan2005

I use this recipie it makes a good hearty soup with tonz of flavour
http://allrecipes.com/Recipe/buttern...ii/detail.aspx

Click to expand...

The recipe sounds yummy. I would use an immersion blender though, rather than a regular blender. It's sooo much easier to clean.

I don't have much in the way of soup for butternut squash because honestly? Just the taste of squash chunks caramelized in the oven tastes wonderful!

But here you go....no crock pot unfortunately.

Curried Butternut Soup

2 Tbsp unsalted butter
1/2 medium-size yellow onion, chopped
1 medium-siz carrot, peeled and sliced
1-1/2 pounds butternut squash, peeled, seeded, and cubes
1 medium-size russet potato peeled and cubed
1 tsp. ground ginger
1 tsp. ground cinnamon
1-1/2 Tbsp curry powder
1/2 tsp salt
2 cups chicken stock
1/2 cup milk (lowfat is ok)
1/2 cup heavy cream (optional)
1/2 tsp honey
1/2 tsp Hungarian sweet paprika
Freshly ground black pepper
Sour cream for garnish

Melt the butter in a large, heavy-bottomed stockpot set over medium-high heat. Add the onion and carrot; saute over medium heat about 3 minutes, until the onions begin to soften. Add the squash, potato, ginger, cinnamon, curry powder, and salt and saute for 2 minutes. Add the stock, milk, cream, honey, and paprika and bring the soup to a boil. Cover the pot, decrease the heat, and simmer the soup over low heat about 45 minutes, until the vegetables are soft.

Puree the soup in a blender in batches until smooth. Add black pepper to taste. If the soup seems too thick, add more milk or cream. Serve hot with a dollop of sour cream on top.

Note: A food processor will work to puree the soup, too. As will an immersion blender as Rockcat mentioned. I don't have an immersion blender, though.
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Butternut Squash and Bacon Bisque

1 3-pound butternut squash
1 tsp. oil
1 cup chopped onion
3 strips bacon, cut into small pieces
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream or half-and-half (low-fat is OK)
salt and pepper to taste

Preheat the oven to 350 degrees. Cut the stem off the squash, and cut lengthwise. Scoop out seeds and discard. Place the squash, skin side up, on a small sheet pan; the pan must have sides. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours or until soft. Add more water as squash bakes if pan starts to dry out.

When cooked, cool and scoop out flesh and place in a small bowl. You should have about 3 cups squash. Set aside.

Heat the oil in a large saucepan on medium heat, then add onions, bacon, and 1 tablespoon water. Cook about 10 minutes, then pour in the cider and bring to a simmer.

Mix in the squash and chicken broth, and return to a simmer. Simmer for about five minutes.

Remove from heat, and puree with an immersion blender or in a blender.

Pour in cream (or half-and-half) and mix it in; adjust flavor with salt and pepper.
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This is my favorite way to make butternut soup. You roast the vegetables first and then you make soup! It's an older Barefoot Contessa recipe that I just love.

Roasted Winter Vegetables

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds) peeled and seeded
3 Tbsp. good olive oil
1-1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. chopped fresh flat-leaf parsley

Preheat oven to 425 degrees.

Cut the carrots, parsnips, sweet potato, and butternut squash into 1-to-1-3/4 inch cubes. All vegetables shrink while cooking, so don't cut them too small.

Place all the vegetables in a single layer on two sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25-30 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot. Serves 8.

Roasted Winter Vegetable Soup

6-8 cups chicken stock
1 recipe Roasted Winter Vegetables (from above recipe)
Kosher salt and freshly ground black pepper

For serving:
Croutons
Good olive oil

In a large saucepan, heat 6 cups of chicken stock. In two batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat. The soup should be thick, but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Serve with croutons and a drizzle of good olive oil. Serves 6-8.
Note: I don't drizzle the olive oil over the soup. You can do the vegetable roasting one day and then, the next day, you can make the soup, if you want to do it that way. I usually double the amount of the vegetables and roast them to serve as a side dish one night. Then maybe one or two nights later, we'll have the soup as a quick dinner. Instead of croutons, make your favorite muffins or biscuits.
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Squash Bisque

2 squash (2 butternut or 1 acorn and 1 butternut)
2 cups chicken broth
1/4 tsp ground ginger
1/8 tsp salt
1/8 tsp pepper
3 cloves garlic, roasted in oven w/oil
Ground cinnamon
1 cup half-and-half or light cream (I use milk)
Light brown sugar--quite a bit
Nutmeg
Sour cream (garnish--optional)
Fresh chives (garnish--optional)

Halve squash, remove seeds. Cut in half. Bake at 400 degrees, cut side down for about 40 minutes. Scoop out flesh, puree in blender or processor until smooth. Add other ingredients and spices to taste. Vary amount of milk or broth to get desired consistency. Simmer approximately 30 minutes.

I LOVE butternut squash soup. I agree about roasting the chunks of squash first - it really brings out the best in the flavour.

Thank you so much everyone for the recipes!! Especially Winchester

I ended up making this, from vague ideas floating around in my head (no recipe):

1 butternut squash (roasted first, then seeded, scooped out and cubed)
2 Granny Smith apples, peeled and chunked
1 yellow onion, chunked
3 chicken bouillon cubes
1 cup (ish) apple juice -- I used the tiny bit left in the bottom of the bottle in my fridge
Pinch of rosemary
Sprinkle of thyme
Black pepper
Salt
Bay leaf
Water to cover

All in the crockpot together. It's been cooking on low since about midnight last night. I just got out of bed and it looks heavenly. I'm going to puree it in the blender now (oh, to have an immersion blender!!) and see what it needs.

I'm going for a sweet yet savory type flavor... I have brown sugar and a block of cream cheese up my sleeve for additions.

Update:

OMG!!!!!!!!!!!!!!!!!! This is amazing!!!!

After I blended it, I added some brown sugar (just a little, to taste), half a block of cream cheese, and 2 oz of chopped pecans. Then I blended again.

It is amazing. Seriously, I licked the spoon clean. I have no shame when it comes to this soup.

It's reheating in the crock pot now while my bread warms and I take a shower. I expect to eat the whole pot by myself by, oh, tomorrow.

Note: The pecans don't make it gritty, exactly, but they ruin the creamy-smooth consistency. If that bothers you, don't add them. Maybe a little nut extract of some sort would approximate the same thing.

Oh that sounds delicious. I have a butternut squash in my veg basket right now, and some garden apples so I might try it. I like crunchy textures so I will add the nuts - though chestnuts might be nice too with squash.