Boma: BUTTERNUT SQUASH SOUP

[Kapp]

This is a great soup but is so rich, it could work as a dessert too!

BUTTERNUT SQUASH SOUP
Boma – Flavors of AfricaDisney’s Animal Kingdom Lodge


Yield: 8 servings

Ingredients

3 ounces Unsalted Butter
11 ounces Butternut Squash, cut in chunks
To taste Salt and Pepper
8 ounces Water
8 ounces Heavy Cream
8 ounces Milk
1 ounce Sugar, adjust if needed
1 teaspoon Ginger
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Coriander
1 tablespoon Cornstarch
Water
3 ounces American Cheese

Method of Preparation

1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325o oven for 45 minutes.
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.

 

[piratesmate]

Thanks for sharing! It's interesting that they keep changing this recipe - or at least that they have several versions of it. I've added it to my list of "things to try."

 

[mcnuss]

Wow, that stuff is a heart attack in a bowl! No wonder it tastes so darned good!

If you want to try a squash soup that is rich & delicious, but won't raise your cholesterol, give this one a whirl:

1 nice sized butternut or other fun squash (I use delicata or kabocha, which I can get at my local farm stand) - about 1 lb., peeled and cubed

1 large vidalia onion - peeled and chopped

2 granny smith apples or other firm, tart apples- cored, peeled and chopped

16 -24 oz. chicken stock

Dash of nutmeg

1-2 oz. heavy cream, optional

olive oil or butter

Saute the onions and the apples together until soft. I use olive oil but if you prefer the flavor of butter, go for it.

Add the squash to the apple/onion mixture and saute for 3-5 minutes, just until the 3 elements are blended.

Add 2 cups of the chicken stock and simmer for 20 -30 minutes, stirring occasionally, until the squash is soft.

Process in the blender or food processor in batches. If it's too thick, thin it with the additional stock.

Give it a grind or two of fresh nutmeg and you're all done.

My DH likes it when I finish the soup off with a couple of oz of cream.

I don't add salt bc usually the stock is plenty salty, but if you like, add salt after you add the stock.

This is a very simple preparation and you can really taste the ingredients.