BBC Food
Butternut squash soup
by James Martin
from Saturday Kitchen
Serves 4
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins
Ingredients
1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes
2 tbsp clear honey
2 tbsp olive oil
1 white onion, chopped
2 cloves garlic, roughly chopped
110ml/4fl oz white wine
500ml/18fl oz fresh chicken stock (vegetarians may substitute chicken stock)
20g/戮 oz fresh basil leaves
20g/戮oz fresh chervil
75ml extra virgin olive oil
150ml/5fl oz double cream
3 limes, juice and zest only
salt and freshly ground black pepper
50g/2oz cr猫me fra卯che
25g/1oz pine nuts, lightly toasted
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the squash onto a baking tray and drizzle with the honey and olive oil.
3. Place in the oven to roast for 30-40 minutes, or until tender.
4. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes.
5. Add the wine and stock and bring to the boil.
6. Simmer for about 3-4 minutes, then add the cooked squash.
7. Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine pur茅e. Pour out into a bowl and set aside.
8. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a pur茅e.
9. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.
10. To serve, ladle the soup into serving bowls, then top with a dollop of cr猫me fra卯che. Add a sprinkling of toasted pine nuts, drizzle with the herb pur茅e and then garnish with the rest of the basil.A bbc recipe for butternut squash soup?
Why do you want a BBC recipe?
Generally you treat butternut squash as a potato.
Microwave in butter and a bit of crushed pepper - lovely.
Boil and then fry in the deep fryer - tasty but a bit messy in the fryer.
Shallow fry in butter (with pepper), delicious.
For soup - just use a potato soup recipe!
There is so much to butternut squash - and I often serve it with a roast dinner, having roasted it in a similar way to the potatoes - but use a different roasting tin as it will exude more water which will ruin your roasties!A bbc recipe for butternut squash soup?
Butternut Squash Soup Recipe
Ingredients
1 butternut squash, 4 pounds
1 medium yellow onion
1 tablespoon unsalted butter or olive oil
1 tablespoon honey
6 sage leaves
Salt
Freshly ground black pepper
4 cups chicken stock
1 cup creme fraiche
Instructions
Preheat the oven to 400 degrees F (200 degrees C).
Prick the squash with a fork and place it whole on a sheet pan. Roast for 45 minutes in the oven until the squash has softened. Cool the squash, then cut it in half and remove the seeds. Peel the halves and cut into 2-inch chunks. Reserve.
Peel, trim, and coarsely chop the onion. Reserve.
Melt the butter in a large saucepan over medium heat. When the butter starts to brown, add the onion and saut沤 until it is translucent and starts to brown, about 4 to 5 minutes.
Add the honey to the onions and cook until it bubbles. Add the squash chunks and sage; season with salt and pepper.
Add the chicken stock and enough water to cover the squash by an inch. Bring the soup to a boil and lower the heat to a simmer. Cook the soup until the onions and squash are very tender, about 45 minutes to 1 hour. Add more liquid if necessary to keep the squash submerged. Remove the pan from the heat and cool for 15 minutes.
Puree the soup in a blender. Do not fill the blender more than two-thirds full or you risk having the contents explode. Allow the steam to escape by removing the center plug in the lid and covering the hole with a thick towel to protect your hand. Hold the lid securely down and lift the towel slightly to allow the pressurized air to escape as you blend. Strain through a coarse strainer if you want a smoother soup or return it directly to the pan; season it with salt and pepper to taste. Bring the finished soup back to a boil. Ladle it into bowls and serve with a spiral of creme fraiche, about 1 tablespoon per bowl.
enjoy
INGREDIENTS:
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
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DIRECTIONS:
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
I refuse to degrade the richness of butternut squash into a soup.
ROASTED BUTTERNUT SQUASH SOUP
Nonstick vegetable oil spray
1 2-pound butternut squash, halved lengthwise, seeded
2 cups (about) canned low-salt chicken broth
Pinch of grated nutmeg
1 cup nonfat milk
Nonfat sour cream (optional)
Chopped fresh chives or green onions (optional)
Preheat oven to 375掳F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.
Serves 4.
Here's the recipe:
http://www.bbc.co.uk/food/recipes/databa鈥?/a>
look on the bbc/food website
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