I have had a few attempts at butternut squash soup and I need a few more. I finally think I know what I did wrong with this attempt: I used red onions, not white! Some ladies at my work said the onion flavor was too strong. Others said, nope not at all. Depends on if you are an onion lover or not! When I make this again, I will be sure to use white onions.
The soup was flavored with dashes of cinnamon, ground ginger, nutmeg, curry, brown sugar, half and half and a sautéed honey crisp apple.
This recipe is not very precise with the measurements, but I will try to recap for you…
Ingredients – all are estimated:
- 1 large squash – halved, seeds removed
- 1 Tbsp olive oil
- 1/2 medium white onion – sautéed in olive oil until translucent
- 1 tsp curry
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 Tbsp half and half (maybe a little more)
- 1 Tbsp brown sugar
- 1 Tbsp butter
- 1 apple, peeled and chopped – sautéed in butter to soften
- 1 cup vegetable stock (may do more stock and less water or vice versa)
- 2 cup water
- Cut squash length wise and remove seeds.
- Place in oven on cookie sheet at 350 for 45 minutes, cut side down in shallow water.
- While baking, saute onions (olive oil) in one pan; chopped apples (butter) in another.
- Once squash is softened, remove from oven, let cool and dig out squash leaving skin behind.
- Place onions, apples and squash in food processor.
- Add vegetable broth and begin processing.
- Add half and half and water.
- Add spices and continuously taste to see what needs to be altered.
*Remember you can always add something to a dish you are making, but it is very hard to take away!