Butternut Squash Soup from Boma

[wscato]

I loved the Butternut Squash Soup from Boma that I had last week. Has anyone made the recipe from http://www.allearsnet.com/din/rec_but.htm ?
How does it taste compared to the "real thing"? I wouldn't have guessed it had curry paste in it, as it tasted more like pumpkin pie to me (sweet).

Thanks so much,
Ginger

 

[Cookie Princess]

I would also like to know if anyone has successfully recreated this soup. I could leave Boma after just eating the butternut squash soup and zebra domes and be content!

 

[JUST4JENNA]

I have not made the Squash soup, but I have made the apple one (forgot the name) It was good, but not as great as the soup at Boma.

 

[lulubelle]

I agree about the squash soup - it was my favorite that night (didn't care for the she-crab one). It was so rich and creamy and sweet, it was almost like dessert But I have not tried to make it at home, sorry.

 

[bekkiz]

I don't know about that particular recipe, but I have made this one with a few changes, and I love it! I also like things a bit sweeter, so I made the following changes:

I used the pre-cut squash in a bag from trader joes because I was afraid of cutting it myself. My knoife skills aren't that great.
I sprinked the squash with Penzy's Cake spice (cinnamon, star anise, nutmeg, some other stuff) with the oil and salt.

When heating the milk and stock, I added a tbls or 2 of brown sugar.

I used my new immersion blender, which was a little scary. It was very loud, and the suction suprised me (but of course, I didn't read the directions!)

I used candied pecans instead of walnuts.

Butternut Squash Soup with Toasted Walnuts
From Cooking Light


This soup's delicious taste and creamy texture belie its simple preparation. Roasting the squash creates browned edges for a richer flavor.

8 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)
1 1/2 teaspoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
4 cups warm 2% reduced-fat milk, divided
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
1/4 cup chopped walnuts, toasted

Preheat oven to 400°.
Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender. Place half of squash, half of milk, and half of broth in a blender; process until smooth. Pour pureed mixture into a large saucepan. Repeat procedure with remaining squash, milk, and broth. Cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil). Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons nuts.

Yield: 8 servings

NUTRITION PER SERVING
CALORIES 204(26% from fat); FAT 5.9g (sat 1.9g,mono 1.7g,poly 2.1g); PROTEIN 7.5g; CHOLESTEROL 9mg; CALCIUM 271mg; SODIUM 370mg; FIBER 5.3g; IRON 2mg; CARBOHYDRATE 34.7g

 

[Brikate]

I have been making a variation of this soup for a couple of years now as we love Love LOVE the Butternut Squash Soup!!! We usually go to Mara (AKL) or Wolfgang Express @ DtD for take out at least a couple of times each trip.

I didn't even think to look for a recipe after I first had it, I just tried a bunch of different things until it tasted the way I remembered. Even now, I really don't have a recipe, I just make sure I have all of the ingredients on hand and just keep building. Everyone LOVES this and I am required to bring it to every family Holiday meal.

I use frozen squash, usually a combo of the squash chunks and the solid box type. In a pot on top of the stove, I saute finely chopped onion in butter and then add the squash using a little chicken stock instead of water. Mash as it cooks. When it's warm, I then add spices, salt, pepper and cumin, milk (sometimes I use a small amount of cream), more chicken stock until I reach the consistency I am looking for. Since we also like it sweet, instead of sugar, I use Splenda. When it reaches the taste that I remember, I give it a few shots of hot sauce for a kicker (that's the way they serve it at Puck's - with a swirl).

Really, it's all just hit and miss! I just keep adding things until I get just the right taste that brings back that ah HA! moment I make sure that I have extra boxes of squash in the freezer incase I make the soup too thin, I've never used the cilantro, lemons, nuts or sour cream - but the pecans sound so yummy!

Hmmm ... I don't need to wait for Thanksgiving ... Halloween is coming! YUM!

 

[Kapp]

There is another recipie somewhere on some site (don't have time to look now but will look later!) that has the more sweet version of the butternut soup. That is my FAV too! INCREDIBLE!

 

[wscato]

I made the allears recipe for lunch today. It does NOT taste anything like the Butternut Squash I had at Boma in 12/04 and 10/05. The soup I had at Boma tasted like liquid pumpkin pie.

I made the recipe as written and did not change any of the ingredients. The first bite of the allears reminds me of chili. I think because of the cumin and coriander. This soup is spicy because of the red curry paste. This soup was ok, not bad not good. I probably won't make it again.

This makes me a bit skeptical to try any more Disney recipes. But I will be making Boma hummus tomorrow. So we shall see how it tastes. I wonder why Boma gave allears a recipe that is obviously not what they serve? Did they serve a spicy butternut squash soup in the past?

I still would love to have the actual Boma Butternut Squash Soup recipe that tastes like liquid pumpkin pie.

Ginger

 

[disneyfav4ever]

Not the butternut squash one, but I did make Le Cellier's cheddar cheese soup, using the recipe from All Ears. It was close, though was different in color, which I'm guessing is because of the cheese and / or beer. The only thing it really needed was the pretzel bread.

 

[maggs]

I didnt taste the one at Boma but made a butternut squash soup a few days ago using a very similar recipe. Dd said it was delicious and was just like liquid curry. Thanks for the recipe - Im going to try it.

Maggs

 

[wscato]

I found this recipe
http://www.disboards.com/showpost.php?p=8657536&postcount=4

from a thread about Butternut Squash Soup at Animator's palate. This recipe sounds more like what I had in the past at Boma. If anyone makes it, please let me know how you liked it. I'll probably try it at some point.

Ginger