Squash Soup Recipe | Making Sushi

Posts Tagged ‘squash soup recipe’

Parsnip and Squash Soup

Wednesday, March 31st, 2010

Ingredients:

one large butternut squash, three big parsnips, two large onions, three thyme stems, olive oil, salt and pepper, six cups of veg stock, apple cider vinegar, optional squash seeds for garnish

Method:

Line a baking tray with foil and heat the oven to 350F.

Skin and chop the onion in half. Do likewise with the parsnip. Leave the squash skin on but cut in half from top to bottom, then remove all seeds from the inside. Place the onion, parsnips and squash into the baking tray, cut side down.

Cover well in the olive oil, add the thyme, salt and pepper and mix well.

Roast the ingredients for 30 minutes. After 30 minutes, turn the parsnips and roast for another 30 minutes.

After an hour remove from the oven. The onions and parsnips should be browning by now, and ensure the squash is tender by testing with a knife. Remove the thyme and allow to cool.

Now that the squash is well roasted, remove the skin – you should be able to do this easily.

Now cut the roasted food up and put it in a blender, a bit at a time if necessary. Add the stock and puree until smooth. Once this is done you can either leave it as it is or add cream. My opinion: add cream! It just gives it that extra deep flavour. Add some salt and pepper for seasoning and you may want to add a drop of apple cider vinegar.

Serve with a good sized cut of bread and thyme. As an option, garnish with toasted squash seeds.

Will make eight to ten servings.

An option

If you like, you might want to roast the seeds of the squash. To do this wash the seeds with water and mix with vegetable oil, paprika, salt and pepper. Put them in a baking tray at 300F for twenty minutes or remove when they turn brown. Let them cool before putting them in a container for several days.

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The Wonders of Butternut Squash

Wednesday, March 24th, 2010

Butternut squash originates from central America, and is actually a fruit. It grows on a vine and Australians call it a butternut pumpkin. It is ripe when it is orange in colour and tastes sweet and rich.

Squash is very healthy containing large quantities of fibre, vitamins (A and C), magnesium, potassium and manganese. During the warmer months it is imported from Argentina but in Britain is grows between autumn and the winter.

Butternut squash is great for cooking and is quite versatile. It can be used in soups, bakes and even curry. In South Africa it is often wrapped in tin foil and baked with nutmeg and cinnamon.

A lot of chefs don’t like the fact the skin and seeds have to be removed, but to be honest this only takes a minute or so. Just make sure that you have a good peeler and sharp knife. I use a potato peeler and this is fine.

What do you need to look out for when buying a squash? Well, it should weigh around 1kg. Anything more than this will dilute the taste. When ripe there should be no green on the skin and if you knock it with a knuckle it should sound quite hollow. Make sure it isn’t too soft either. Some markets sell squash already prepared with the skin off and seeds removed, but I prefer to do this myself as you’ll keep most of the goodness.

When storing squash the best place is a dark, cool cupboard in the kitchen. I prefer not to put it in the refrigerator because the wet atmosphere can cause it to rot. If you buy a few in a sale and want to keep them over a longer time there is nothing stopping you freezing squash. I recommend removing the skin and seeds first though, and perhaps chopping into cubes before sticking them in the freezer. You could always make a squash soup instead to freeze.

If you want more information on squash, as well as a download on how to make squash soup, click the link. Visit the Uber Article Directory to get a totally unique version of this article for reprint.

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Spicy Butternut Squash Soup

Tuesday, March 16th, 2010

I made my usual squash soup recently when I had some friends round to dinner… As I dished it up someone mentioned that they had been given a spicy version of squash soup and I was immediately intrigued. Having now tried out a spicy version of this soup I can safely say that I prefer it.

Any sort of soup makes for a great first dish at a dinner party for so many reasons. It’s easy to prepare for a start. Usually the most that’s involved is cutting up a few vegetables, throwing them into a pot and cooking them, adding some stock and blending it all up. Being so full of veg it’s also incredibly good for you, and may contain more than one of your five a day, and lets not forget the fact that soup also is tastes great!

So, here’s my recipe for spicy squash soup increase or decrease the heat of the curry depending on personal preference – I prefer a hotter soup but others may not!

Ingredients

Two butternut squash, seeds removed and chopped into 1″ cubes, one onion cut into small pieces, a red chopped chilli, one thinly sliced clove of garlic, a tablespoon of medium curry paste, 300ml of high quality vegetable stock, 200ml of coconut milk, two tbsp fresh chopped coriander and a tablespoon of olive oil.

Method

1. Heat the oil in a non-stick pan. Add the onion, chilli and the garlic, and fry for 4-5 minutes until softened.

2. Throw in the butternut squash cubes and fry the lot for a further five minutes. Add the curry paste, stir it around nicely ensuring a consistent covering, and fry it for a minute. Pour in the milk and vegetable stock, put a lid on the pan and let it simmer for twenty minutes, or until the squash has softened.

3. Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coriander, and season well. Serve with plenty of crusty bread.

Here’s a tip (albeit a slightly obvious one) – the freshest ingredients makes for a better soup!! And you know what? In my opinion you can’t beat ingredients that are home grown. If you are a keen chef then I recommend this as the results can be superb!

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A Delicious Squash Soup Recipe

Saturday, March 13th, 2010

You cannot beat a home cooked meal, lovingly prepared by a mother can you? So when I went home a while ago and got treated to a delicious 3 course meal I was very pleased, especially with the starter which was squash soup. In fact, it was so delicious I asked my mother for the recipe. She told me it was handed down to her by her mother, and so on, so I asked her permission to post this recipe online, and she has (thankfully) given me the thumbs up.

Here are the ingredients that you will need:

3 lbs. of butternut squash, 2 cloves of garlic, 2 tablespoons of maple syrup, 1 large onion, 3 tablespoons butter, 4 cups of chicken stock (or vegetable stock, whichever one you prefer), 1 teaspoon of cinnamon, 1/4 teaspoon of salt and pepper

Firstly, we need to get the squash ready. Using a normal potato peeler, remove the skin. Then cut the squash in half and using a large spoon remove all the seeds from inside the squash. Now simply chop the squash up into fairly big pieces for later.

Now preheat a large pan to a medium heat. While the pan is heating slice and dice the onion and garlic. Add the butter to the pan and let is melt, coating the bottom of the pan. While the butter melts add the onion and cook for around five minutes. Next, throw in the cinnamon and garlic, and let the mixture cook for another 30 seconds. Finally, throw in the squash, add the stock, put the lid on the pan, and leave for a further 25 minutes.

The squash should be fully cooked after 25 minutes, so keep checking until you are sure. Once you’re happy the squash is cooked blend the mixture into a fine, smooth soup, add the maple syrup if required, blend some more, before finally dishing up to individual bowls and serving!

For my squash soup recipe, videos, info and more check out the link. Don’t reprint this exact article. Instead, reprint a free unique content version of this same article.

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Delicious Squash Soup Recipe

Wednesday, March 10th, 2010

Buternut squash is a fruit that originally came from central America. It closely resembles a pumpkin with yellowish skin and an orange inside. It has a sweet, nutty taste. Squash is brilliant because not only can it be used in many recipes it is also high in fibre, vitamin C, vitamin A, manganese and potassium. Squash can be roasted, toasted, grilled, pured, or mashed and used in many different dishes, mainly soup & casseroles. Below is a recipe for creating a delicious starter. Squash soup is easy to make, taking around thirty minutes and getting the whole family ready for the main meal!

Time from opening cupboards to serving: Half an hour, Serves four people

Ingredients: 1 large butternut squash, 1 medium-large onion, 500g potatoes, fresh coriander leaves (optional), 1 stock cube, knob of butter, 30ml olive oil and 75ml double cream (optional). Pepper to taste

1. Take the squash and chop off the stalk and flower. Peel with a potato peeler. Chop in half and use a spoon to remove all seeds. Chop into 1 inch cubes

2. Heat a large pan on a low heat, add the oil and butter. Allow the butter to melt.

3. Peel the onion and cut into small pieces. Add the onion to the pan and put the lid on. Keep on a low heat, and ensure the onion doesn’t start to brown.

4. Peel and cut the potatoes into small cubes. Add them to the pan with the onions and mix them well, making sure they are well covered with the oil.

5. Now add the squash, again stir well covering with oil, put the lid on and leave for ten minutes, returning after five minutes to stir.

6. After 10 minutes check that the potato has started to soften. When it softens mix the stock with 1 litre of water and add to the pan. Simmer gently and wait until all vegetables are soft. This should take about 15 minutes and you may need to add water – add just enough to cover the vegetables or the soup will be too watery.

7. Add the cream and the coriander leaves (if using). Use an electric blender until smooth.

squash soup is a fantastic starter, delicious, healthy and easy to prepare Don’t reprint this exact article. Instead, reprint a free unique content version of this same article.

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Posts Tagged ‘squash soup recipe’

Parsnip and Squash Soup

The Wonders of Butternut Squash

Spicy Butternut Squash Soup

A Delicious Squash Soup Recipe

Delicious Squash Soup Recipe

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