Anyone got a good butternut squash soup recipe?

[harleyquinn]

I have one with applesauce that I'm going to try, but I'm looking for a really good one (like what I ate at Cali Grille ).

So if you have something that's worked for you, please post.
TIA!

 

[TwingleMum]

Boma has an awesome one. Allears.net I thik has the recipe and I thik its posted on the recipe thread on the restaurant bb here. I'll check.

 

[TwingleMum]

Boma: Butternut Squash Soup

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Boma: Butternut Squash Soup
2 tablespoons Butter
1 each Garlic Cloves
1 each Onion, chopped
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
1 pound Butternut Squash, cut in chunks
2 teaspoons Curry Paste, red
2 cups Vegetable Stock
2 cups Milk
4 tablespoons Sour Cream
2 each Fresh Lemons, juiced
To taste -- Black Pepper and Salt
To taste -- Cilantro Sprigs

In a large pot, heat the butter. Add the onions and garlic and cook until soft. Add all the spices, lemon juice, and curry paste. Add squash and cover with the stock. Simmer until squash is cooked.

Puree the soup until smooth and add the salt and pepper to tastes. Return to the heat and add the milk and sour cream. Do not boil. Garnish with the cilantro sprigs.

From the recipe thread on Restaurant boards.

 

[TwingleMum]

I can't edit the above to add that I got the above recipe from the recipe thread on the restaurant bb.

 

[TwingleMum]

I can't edit the above to add that I got the above recipe from the recipe thread on the restaurant bb.

 

[harleyquinn]

Thanks very much! I vaguely remember this soup. I know I liked CG better, but I think this was very very good. I'll give it a try.

Thanks so much!

 

[MazdaUK]

I can't give the quantities as I'm at work and the recipe is not ;-) but here's a Roasted Butternut Squash soup recipe I LOVE.

Cut a large squash in half (do not peel), deseed, brush lgihtly with oil and set to roast in a hot oven (180C) for about 40 mins. Half-way sprinkle with some thyme sprigs, a little chopped sage and some salt and pepper.

Meanwhile, saute a couple of onions in a little oil until soft but not coloured. Add vegetable stock and one or two peeled, diced potatoes, bring to the boil and simmer for about 15 mins.

Remove the squash from the oven, cool slightly and scoop out the flesh and herbs, adding to the saucepan. Continur simmering until the squash starts to break up, then get in there with a stick blender and puree until smooth. Check seasoning and serve with crusty bread and a swirl of creal (if you like). Freezes well!