Seeking Butternut Squash Soup Recipe

[J. Galt]

Hi there!

I'm in charge of appetizers for Thanksgiving this year. I was thinking of serving butternut squash soup in tiny bowls as one appetizer. I'm not a big soup person, I've never actually made soup. So, I'm looking for a quick, easy, delicious recipe that would impress my "foodie" family. Anybody have any suggestions?

Thanks in advance for any help!

 

[Disney Ron]

Squash Soup Recipe courtesy Alton Brown

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg

Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

My neighbor used to make this for me all the time, it was delicious! Hope this helps!
Mrs. Disney Ron

 

[Boo'sMom]

This is a family favorite, though I can't claim ownership, it is actually from a local B&B

Three Chimneys Inn Butternut Squash Bisque


Ingredients:
2 pounds peeled and seeded butternut squash
5 cups chicken stock
1/2 cup brown sugar
Nutmeg to taste
Cinnamon to taste

Instructions:
Simmer the squash with the chicken stock until the squash is very soft.
Remove from heat and place into blender and on high speed. Whip in the last 1/2 cup of brown sugar and the cinnamon and nutmeg.
An optional third step would be to add heavy whipping cream and the roasted seeds at the end for garnish.

 

[Kim in SPR]

Heres my favorite from Allrecipes.com. The cream cheese gives it a great flavor and texture. My whole family loves it.

INGREDIENTS
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

DIRECTIONS
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.