Butternut Squash soup.

[Healing Hands]

Pippa, as promised Butternut Squash soup

1 large Butternut Squash, chopped
4 small leeks or 2 large, chopped
A little oil
Veg stock 1litre


Chop the leeks and sweat them in the pan with the oil for about 2 mins then add the butternut squash and the veg stock, bring to boil and then simmer for about 20 mins or until veg are cooked.

Then bliz the veg until smooth, season to taste.

This is so quick and so tasty. Hope you enjoy.:) Sometime I add pumpkin to it or if I do not have leeks I add onions.

This is my own recipe..

[Oola]

Sounds lovely! I've never thought of mixing the leeks and the butternut squash together :) I'll have a go at this soon I think.

My version of butternut squash soup is easy too:

1 large butternut squash, cubed
1 or 2 large red bell peppers, cubed
Onions, chopped, or small onions whole
Salt and Pepper to season

Basically chuck all the butternut squash and red peppers into a roasting pan with olive oil, and the whole small (peeled) onions if you want. Roast for about 50 mins until everything is completely tender. Then, if you haven't opted for the roasted onions, chuck your chopped onions in a large pan and sweat down,then take the roasted peppers and butternut squash and add into the pan. Add a pint or so of water + veg stock (I find marigold to the best stock), and stir and simmer for about 10 mins or so. Add plenty of cracked black pepper and salt to season, and a dash of cayenne pepper for an extra kick. Then take off heat, blend down with a hand blender and add a little more water if you find it's too thick. It makes a lovely, rich soup that's great with a crusty roll.

[TIGGYWINKLE]

Butternut Squash Soup is one of my favourite winter soups. It is nice to have a variety of recipes. Have tried both of the above and loved them. I love messing around with recipes, and here's what I use Butternut squash, onions, stock, a good slosh of orange juice, a fist full of ground almonds,and a dash of nutmeg.
To stretch some left over from yesterday, I added some sweet corn, and some mild curry powder. Serve with a dollup of cream and garlic crutons. TIGGYWINKLE

[eleanor2]

you know i had roasted butternut squash for the first time o sunday.it was delicious.i also had home made pumpkin soups.these old recipes are coming back.

[Crocus]

I'm not a very big fan of pumpkin soup as, for a soup, it's usually to sweet for me. I usually repare butternuts as a veg, adding some cassia or whole cinnamon, a bit a yellow sugar and a knob of butter. I cut it into chunks, and just add very little water and let it slowly cook in it's own juices. I found if one adds to much water, it stays watery and the butternut taste kind of disappears. xx

[Rustic Pumpkin]

Almost all my soup recipes get some, if not all, of the veggies roasted before hand as it really intensifies the flavour. Also oven roast veg before adding into pasta dishes as well.

I adore butternut squash soup and cannot understand why people want to keep adding curry powder to it (well, they seem to want to do that in all my Mum's weekly magazines) as it needs nothing more than a dash of ginger, or a very light touch of nutmeg or cinnamon, well that is IMNSHO!

[souter girl]

Rustic pumpkin must be feeling very uncomfortable with all these mentions of pumpkin soup!! (What does IMNSHO stand for? - I'm a bit slow tonight!)

[Rustic Pumpkin]

Oh, Dear, Souter! I am usually the one who has no idea what those acronyms stand for, but I am learning! In my infinite wisdom, or lack of, IMHO is In My Humble Opinion, but me being me, and cheeky being my middle name, INMSHO stands for In My Not So Humble Opinion! (this is where you laugh! Just to humour me, you know!)

Don't worry, Rustic is not feeling like a Turkey at Christmas! But thanks for being concerned!