- #Butternut squash soup recipe how to#
- #Butternut squash soup recipe skin#
- #Butternut squash soup recipe full#
I used homemade chicken broth instead of water supplemented with a splash of good quality sherry and added a pinch of Penzey Balti spice. Ginge spice that left plenty of room for the natural butternut flavor to shine! This recipe has the perfect balancing notes of creamy-sweet, garlic-savory and The fruit opened like a radiant jewel - so lovely I decided to roast it in the oven to enhance the color and bring out the sweet-nutty flavor. If it’s too thin (unlikely, but could happen!), then just simmer on the stove for a while to let it reduce – this will thicken it.I made this soup with the very last butternut squash from last summer's harvest. If your soup is too thick, just loosen it with a touch of water when reheating. Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method. Turmeric – 1 1/2 tsp each ground turmeric, coriander and 1/4 tsp cayenne pepper Lightly Spiced – stir in 1/2 tsp each cumin, coriander and smoked paprika. Ginger– saute 1 tbsp finely chopped ginger in 1/2 tbsp oil or butter, then proceed with recipe. Then instead of using cream, use coconut cream. Cook for 2 minutes until really fragrant, then proceed with recipe ie add liquids and pumpkin etc. Thai red curry – start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over medium heat. While plain pumpkin soup is my favourite and the way I serve it most often, sometimes it’s nice to change things up by adding other flavours! Here are a few suggestions:Ĭurried pumpkin soup – stir in a touch of curry powder once you blitz it, add little by little
#Butternut squash soup recipe how to#
It makes all the difference to add extra savouriness! How to add flavours to pumpkin soup The secret ingredients are the garlic and onion. Use a stick blender or transfer to blender to blitz smooth andĪdjust salt and pepper to taste, then add either milk OR cream – whichever you prefer. Place peeled pumpkin, onion, garlic, broth/stock and water into a pot īoil rapidly for 15 minutes until pumpkin is very tender If you’re not a fan of chopping and peeling pumpkin, try my No-Chop Roasted Pumpkin Soup! How to make pumpkin soup from scratch While they are edible, they are not that tasty!Īustralia: common ideal types include Jap/Kent, Jarradale, Queensland Blue or Butternut Pumpkin (which is called butternut squash in the US) DO NOT use Halloween carving pumpkin used to make Jack-O-Laterns. Use any type of eating pumpkin you want OR butternut squash (which is called butternut pumpkin in Australia).
#Butternut squash soup recipe skin#
The skin is too tough and won’t puree properly so you’ll end up with hard bits in the soup. If you don’t have cream but want extra richness in your soup, just add a touch of butter! Do you have to peel pumpkin for soup?
I usually make Pumpkin Soup with milk instead. All the thickness comes from the pumpkin itself. You do NOT need cream to make the soup thicker. Does it make it better? Yes, insofar as adding richness to the soup. Milk, cream or half and half stirred through at the end. Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth! Onion and garlic – the secret ingredients that adds extra savouriness into the soup flavour!! See below for the best pumpkin to use and recipe notes for canned pureed pumpkin option
Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). To make this great quick and easy pumpkin soup, you will need: The secret ingredients to make pumpkin soup tastier is onion and garlic! What goes in Pumpkin Soup It’s just a great EASY Pumpkin Soup recipe, a classic version that has everything it needs and nothing it doesn’t to be can’t-stop-eating-it delicious!
#Butternut squash soup recipe full#
The natural flavour of pumpkin is good enough that you need very little to make a beautiful, creamy, full flavoured soup.Īnd while sometimes it’s nice to have a dolled up version with all the bells and whistles, 99% of the time, this simple recipe is how I make it. Some recipes should be kept simple as nature intended them to be, and in my opinion, Pumpkin Soup is one of those dishes. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Pumpkin soup Don’t forget crusty bread for dunking! (Or up the ante with crusty cheese bread). This is THE pumpkin soup recipe you will make now and forever! It’s thick, creamy, and irresistible, a classic easy pumpkin soup made with fresh pumpkin that’s fast to make, and only 189 calories per serving.
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