Wednesday, September 15, 2010

Butternut Squash

Here's one of our three beautiful butternut squashes.

We have two favourite recipes - Butternut Squash Soup and Moroccan Roasted Butternut Squash.  We discovered the second recipe last year at Thanksgiving - it was a big hit, especially with our teenage nephews (go figure!). Perhaps we'll make that again this Thanksgiving.

Tonight, however, it was time for Butternut Squash Soup.  This recipe was developed by my friends and peers, the Professional Home Economists at Winnipeg Hydro (check out the Manitoba Association of Home Economist's website for more info on Home Economists).  Sadly Winnipeg Hydro no longer exists, and even more sadly, the Home Ec test kitchens no longer exist.  I'm sure Heather and Rosanne won't mind me sharing this great recipe.

Melanie was so intrigued when "onion" tears came to my eyes that she wanted to cut some too.  After we both shed some more tears, she decided using the big knife and making soup with mom was a great way to spend some time.  I couldn't agree more.

Butternut Squash and Carrot Soup
Ingredients
1 tbsp olive oil
1 onion, chopped
1 butternut squash, peeled, halved, seeded and coarsely chopped
3 carrots, coarsely chopped
1/2 tsp sugar
1 tsp paprika
1 tsp cumin
3/4 tsp turmeric
3/4 tsp coriander
6 cups vegetable or chicken broth
1 tbsp lime juice
salt and pepper to taste
1/2 cup cream
2 tbsp chopped cilantro or parsley


Preparation
In a large saucepan, heat oil and sauté onion until soft.
Add squash, carrots and sugar and sauté for 10 minutes. 
Add paprika, cumin, turmeric and coriander and sauté for 5 minutes.
Add broth and bring to boil.
Reduce heat and simmer for 30-40 minutes until veggies are soft.
Puree soup using an immersion blender or food processor.
Add salt and pepper, lime juice to taste.
Slowly add cream to soup.
Garnish with chopped cilantro or parsley. 
Melanie was expert at using the big knife to chop the squash.
Sauteing the veggies and spices to lock in all the flavours.

Simmer in broth to soften the veggies.

Puree to make it silky smooth.

Add cream for a special touch.

4 comments:

gypsysmom said...

I think Butternut Squash is the best kind. I have a recipe that uses butternut squash, onions, butter, some flour and spices and some sauteed cracker crumbs for a topping to make a casserole that is absolutely required at all our family feasts.
4 c. Squash, peeled, seeded & cubed
1 Large onion, chopped
1 ½ Tbsp Flour
½ c. Milk
¼ c. Butter or margarine, melted
1 or 2 Tbsp Sherry (optional)
½ tsp. Worcestershire sauce
½ tsp. Salt
Dash Cayenne pepper
½ c. Coarse cracker crumbs
2 Tbsp. Butter or margarine
paprika
Directions:
1. In a large saucepan over medium heat, cook squash and onion in a small amount of water until tender. Drain.
2. Add flour, milk, melted margarine, sherry, Worcestershire sauce, salt and cayenne pepper. Mix well. Pour into a greased casserole dish.
3. Sauté cracker crumbs in 2 Tbsp. Margarine until brown. Place on top of squash mixture. Sprinkle with paprika.
4. Bake in 350F. oven until hot, about 30 minutes. Will freeze, covered. Recipe may be doubled for a large number.

Getty Stewart said...

Thanks gypsymom! I'm thrilled to have a tried and true recipe to try.

Getty Stewart said...

We have one less butternut squash - someone stole one! They also pulled some carrots and took our pumpkins off the vine and piled them in one spot. Either they got caught or they're planning on returning.

Getty Stewart said...

Hey Gypsysmom,

Can I use list your butternut squash recipe on another website and on a TV show? I want to give you credit and a link but not sure how to get a hold of you or where you are. help!
Getty