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Meatless Monday: Butternut Squash Soup

butternut squash soup
Butternut squash soup shows up on restaurant specials menus from now through Thanksgiving, and rightly so: it is special. Butternut squash is in season right now, and when roasted, the flesh softens and the flavor deepens, making it ready to be pureed into creamy fall soup.

But while butternut squash soup is special, it’s not especially difficult to make at home. It takes a little bit of patience (you’ll have to wait about a half-hour for the squash to roast) but once the squash is cooked, you just need to simmer with some liquid, season and puree. If you have a hand blender, the process is even easier  — a hand blender allows you to blend soup right in the pot — but if you don’t, you can use a regular blender. Be sure to puree the soup in batches; if you over-fill the blender you could end up with a mess. (Think soup volcano.)

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Meatless Monday: Warm Butternut Squash Soup

I’m so into soup right now. If soup isn’t the perfect food, it’s certainly in the running for the title of Perfect Winter Food. It’s easy to make, travels well, it’s usually pretty healthy, and it’s easy to throw a bunch of additional stuff into a soup recipe, either to clean out your fridge, or sneak in a couple of extra servings of vegetables. I make a big pot of soup at least once a week in the winter and take the leftovers for lunch or reheat some for dinner. I’m in the habit of finding a favorite recipe then making a few variations of it till I’m ready to move on to a new recipe. Right now, my habit is butternut squash or pumpkin soup.

David Rocco’s pumpkin soup is a simple, basic recipe that’s easily customized and takes kindly to substitutions. You can use pumpkin instead of butternut squash in this recipe, or a mixture of both.

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