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Butternut Squash Soup

It’s amazing to think that a vegetable such as the butternut squash, so hard on the outside, can actually be broken into and puréed down to something as fine as a soup. subhanallah.

Choose those with firm exteriors and no sign of bruising. They are a bit tough to chop, but that’s a good sign. You don’t want to start off with a soft squash because that would mean it’s old.  I recommend using a knife with some sort of teeth, like a tough bread knife. It will help you have some grip onto the flesh of the squash, rather than a chef’s knife which could easily slip. If the latter are your only options, just be careful and cut slowly into the flesh. I like to start in the middle, break it in half and continue chopping the squash into chunks before roasting.

You could steam the squash (about 20 minutes) as an alternative to roasting, but that means you’ll have to add more seasonings directly into the soup as opposed to the seasoning that is added to the squash when roasting.

This is a basic recipe for Butternut Squash Soup, a recipe you can make your own additions to. I think roasted walnuts on top would be a nice addition. Even a sprig of thyme would be a beautiful presentation. In this recipe I simply wanted to show you how to make a basic soup to start.

I season the squash ahead of time, as you’ll see in the directions. As they’re seasoned then roasted, it allows for the herbs and oil to penetrate the squash and thus flavor the soup beautifully as a result.

Butternut Squash Soup

Ingredients

1 medium butternut squash

salt, to taste

dried herbs of your choice (i.e. parsley, thyme, mint, basil, oregano)

pat of butter

½ yellow onion, thinly sliced

2 cloves garlic, minced

1-3 cups water

salt, to taste

freshly ground pepper, to taste

1 tablespoon crème frâiche

Directions

  1. Pick a squash that is firm, without any bruises or other signs of damage or softening.
  2. Rinse squash before cutting, using a serrated knife to have a good grip. Parchment paper.
  3. Cut into medium size chunks.
  4. Drizzle with olive oil and herbs you want in your soup. I suggest dried herbs like parsley, oregano, basil, thyme, and/or mint.
  5. Roast at 425° for 60 minutes, or until browned on top and flesh is soft, using a fork to test.
  6. Allow to cool. Remove all skins.
  7. In a Dutch oven or deep pan, heat the butter. Add onion and garlic cloves and cook until onions are translucent. Add squash and brown on all sides.
  8. Add water, one cup at a time, up to about 3 cups for soup consistency of your choice. Add salt and pepper to taste. Bring to a boil, then quickly reduce heat to low. Cook for about 10 minutes.
  9. Use hand blender to smooth out the lumps. Remove from heat and add one crème fraiche. Mix well and serve while hot, adding fresh herbs for a beautiful presentation.

 

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6 comments

  1. This sounds delicious! Just to mention… since I don’t have a hand blender, I usually put the roasted or other type of soft cooked vegetables directly into the blender and then simmer on the stove for a couple of mins… it works for me ;)

  2. I just made your recipe tonight and it turned out great alhamdulillah! Thanks for posting it.

  3. What a coincidence! I just posted an even simpler version (no creme fraiche, no dried herbs, just spring onions and fresh parsley) on my site on 10th October, 2010. I came across your site now and thought, ‘Wow!’ – there are plenty of butternut-squash-lovers like myself out there :) I do make squash soup this way when I’m not in a rush; sometimes I also like to add carrots along with the butternut squash to add extra sweetness.

  4. Assalam-u-alaikum. I use this as a staple in our home too :)
    I also found a way to get my toddler to eat it. I make a pasta sauce with it! I make a roux with butter and flour, and use the soup, as a substitute for milk. I use a little evaporated milk in the soup for creamy taste.
    Taste your pasta sauce and add more seasoning if you need. Then toss this resulting sauce with pasta, and my girl literally inhales the meal! Top with grated cheese also! (Sometimes I cook the squash with a carrot or two, for additional orange colour).
    You can also use freshly grated nutmeg, or cinnamon in the soup, or even some grated ginger….the pumpkin is so versatile!

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