Butternut Squash soup at Boma's

Discussion in 'Cooking' started by ADisneygirl, Jul 2, 2006.

  1. ADisneygirl

    ADisneygirl <font color=purple>My birth certificate is really

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    Anyone have the recipe for that delicious Butternut Squash soup they serve at Boma's in AKL? We had it there last Thanksgiving. It was so good.
     
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  3. forr2grls

    forr2grls Mouseketeer

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  4. ADisneygirl

    ADisneygirl <font color=purple>My birth certificate is really

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    Thanks, I will try it. :thumbsup2
     
  5. Twigs

    Twigs <font color=deeppink>DIS Cast Member<br><font colo

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    Let me know if you don't find anything there. I have two Butternut Squash recipes from Boma, one is the fall version. I will post them if you need me to.
     
  6. ADisneygirl

    ADisneygirl <font color=purple>My birth certificate is really

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    ooh! I'd love to see those recipes you've got -- for the Fall version and the other. I couldn't get enough of that soup when we were there.
     
  7. Twigs

    Twigs <font color=deeppink>DIS Cast Member<br><font colo

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    Here they are:

    Butternut Squash Soup
    Boma, AKL

    2 T. butter
    1 garlic clove
    1 onion, chopped
    1 tsp. cumin, ground
    1 tsp. coriander, ground
    1 lb. Butternut Squash, cut in chunks
    2 tsp curry paste, red
    2 c. vegetable stock
    2 c. milk
    4 T. sour cream
    2 fresh lemons, juiced
    pepper and salt to taste
    cliantro sprigs to taste

    1. In a lg. pot heat the butter. Add the onions and garlic and cook until soft.
    2. Add all the spices, lemon juice, and curry paste.
    3. Add squash and cover with the stock.
    4. Simmer until squash is cooked.
    5 Puree the soup until smooth and add the salt and pepper to taste.
    6. Return to the heat and add the milk and sour cream. Do not boil.
    7. Garnish with the cilantro sprigs.



    Butternut Squash Soup - Fall Version
    Boma-Flavors of Africa, AKL
    Yeild: 8 servings


    3 oz. unsalted butter
    11 oz. butternut squash, cut into chunks
    salt and pepper to taste
    8 oz. water
    8 oz. heavy cream
    8 oz. milk
    1 oz. sugar, adjust if needed
    1 tsp. ginger
    1 tsp. nutmeg
    1 tsp. cinnamon
    1 tsp. coriander
    1 T. cornstarch
    water
    3 oz. american cheese

    1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325 oven for 45 min.
    2. In a kettle, mix squash with water. Add heavy cream and milk and puree. Add sugar, ginger, nutmeg, cinnamon, and coriander.
    3. Make a slurry with the cornstarch and add to the soup.
    4. Add the american cheese and continue mixing until smooth.
    5 Adjust seasoning.
     
  8. marcyinPA

    marcyinPA <font color=blue>I'll never forget the strong, pun

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    I just made this soup today! It's the sweet version, and it's very yummy!! My kids are trick-or-treating tonight, and it's very cold out, so I figure it will be a nice, warm treat for us!

    It wasn't hard to make, either!

    Marcy
     
  9. cryssi

    cryssi <font color=blue>Kabocha<br><font color=green>Look

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    yum! I've never been to Boma, but I DO have a butternut squash and all the ingredients for the fall version...hmm...
     
  10. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

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    If you ever get the chance, make sure you get to Boma! :teeth: It's this family's favorite restaurant on the planet!! :banana:

    There's a lot more flavor to things than what I was used to having - not spicy...just flavorful! :thumbsup2
     
  11. cryssi

    cryssi <font color=blue>Kabocha<br><font color=green>Look

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    thanks! I want to the next time we go to wdw...(who knows when that will be :( )
     
  12. cryssi

    cryssi <font color=blue>Kabocha<br><font color=green>Look

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    ok, now I know that I HAVE to go check out Boma...

    that soup is *WOW* !!!!! I was skeptical about the american cheese, but it is the ingredient that really pulls it all together. Oops, forgot the coriander...LOL

    thanks!!! :thumbsup2 :thumbsup2

    c
     
  13. wdw_dine_junkie

    wdw_dine_junkie DIS Veteran

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    how much soup did the fall recipe make? Would this be a good soup to take to work for a pot luck? I was thinking of making it the night before and taking it in a crockpot.

    Thanks
     
  14. cryssi

    cryssi <font color=blue>Kabocha<br><font color=green>Look

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    I would at least double the recipe for a potluck...
     
  15. ADisneygirl

    ADisneygirl <font color=purple>My birth certificate is really

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    Yes, double the recipe. It is very delicious! :cloud9:


    Oh, and as a side note, I bought a package of that new Campbell's Select soups, the ones in a little fancy box -- Butternut Squash to try. It was terrible! Blech. Make the recipe yourself for the real deal.
     
  16. mtblujeans

    mtblujeans DIS Veteran

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    Bumpity Bump :cool1:
     
  17. dis2cruise

    dis2cruise Long Island, NY

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    Wow!! found this recipe from a while back but I have a question about this recipe...

    the first recipe calls for a curry paste?? Is this something I can get in my local supermarket?? Can I make it with out it or just add regular curry to this dish??
     
  18. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

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    I have Boma's recipe for curry paste from another recipe - their Coconut Curry Sauce for chicken or pork. They sent it with the recipe for Cured Pork Loin. (Both are excellent by the way! :thumbsup2 )

    As was typical for when Boma first opened, the amounts given make LARGE quantities. I know it says it will keep in the refrigerator for a week, but I STILL wouldn't use that much that quickly. Cutting the amounts to 1/4 of what was given would make it VERY difficult to prepare & simmer for an hour I'd think. So what I've been doing is to measure out the dry ingredients & store them in an airtight container. Then when I need curry paste I've used just the dry ingredients in the amount stated & tried to eyeball the appropriate amounts of red pepper, garlic & ginger. It's not the same because I skip the simmering, but the general flavor is there.

    Curry Paste
    Boma, AKL

    ¼ c Olive Oil
    ¼ lb Red Pepper (~ ¾ cup since 1 cup = 5 ounces)
    ¼ c Fresh Ginger Root
    ¼ c Garlic Cloves
    1 Tbl Ground Turmeric
    1 Tbl Ground Cinnamon
    1 Tbl Ground Cumin
    1 Tbl Ground Cardamom
    1 Tbl Ground Coriander
    1 Tbl Cayenne Pepper

    Puree peppers, fresh garlic, and ginger in a Robot Coupe. Heat olive oil in non-reactive pan. Add in puree and simmer for one hour. Then remove pot from heat and add all other ingredients. Puree again until smooth. Allow to cool to room temperature. Puree with a blender and run through Food Mill.

    Cool, cover and refrigerate in jars for up to one week.

    Here is the 1/4 recipe - but good luck simmering this amount. LOL

    1 Tbl Olive Oil
    3 Tbl Red Pepper
    1 Tbl Fresh Ginger Root
    1 Tbl Garlic Cloves
    ¾ tsp Ground Turmeric
    ¾ tsp Ground Cinnamon
    ¾ tsp Ground Cumin
    ¾ tsp Ground Cardamom
    ¾ tsp Ground Coriander
    ¾ tsp Cayenne Pepper

    This gives you about a cup of puree to cook.
     

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