While fresh figs are almost disappearing, pumpkins and squash are coloring the scene yellow, orange, and gold. Remember the baked butternut squash fries I made last time? I also kept some of the butternut squash to make a soup. This recipe is just good for coming Fall.
And if you do not have a food processor or blender to puree the butternut squash, do not worry. This is a trick you can use. Steam the butternut squash (skin already removed and flesh cut into cubes) for 10 to 15 minutes till soften. Then place the softened butternut squash into a deep bowl and mash the squash with a fork, till a slightly chunky puree forms.
Butternut Squash Soup
Ingredients: Butter; 1/2 butternut squash, pureed; 1-2 cups whole milk; pinch of salt and freshly ground black pepper; pinch of ground cumin
Directions: In a heated pan/pot, add butter. When butter melts slightly, add butternut squash puree and add milk (bit by bit, "eyeballing"), then stir till soup texture forms (Note: It depends on the texture you prefer. If you want more chunky and thick soup, add less milk). Add pinch of ground cumin, then pinch of salt and black pepper. Mix well. Garnish with baked butternut squash fries.
Enjoy.
Tag: soup, butternut squash
This sounds exciting. I tried some last year that was a disaster. This sounds doable and delicious.
ReplyDeleteI love pumpkin and pumpkin soup. That's the closest we get here in Malaysia since we don't have butternut squash readily available.
ReplyDeleteI did have the best salted egg-yolk pumpkin sticks at a Cantonese restaurant over the long Hari Raya weekend. It was superb and so addictive! :D
Yummy... I would love to have a bowl of this pumpkin soup.
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ReplyDeleteLove the color! Fall is here!
ReplyDeleteSuch a bright, sunny colour. Put a smile on my face immediately!
ReplyDeleteWhat a beautiful and delicious soup...I love the color.
ReplyDeleteI had my first tasting of Butternut Squash Soup just the other day while in PA. My daughter-in-law added pear puree and a smidgen of applesauce. It was delightful!!! Now, I must check out those squash fries...
ReplyDeleteThe colour is so vibrant!! I sure the taste is great too!
ReplyDeleteIs it taste like pumpkin soup?
ReplyDeleteI like the garnish on this soup. I agree - it's never too early to use pumpkin! :)
ReplyDeleteoh so pretty!
ReplyDeleteOh my. I love pumkin soup.
ReplyDeleteYou know. I have been reading your blog for ages right? And still I can't really replicate what you do. So, could you please open a restaurant somewhere in Singapore and save me the trouble to cook the dishes myself?
Thanks :)
Oh this is my favorite comfort soup! Esp topped with bacon and goat cheese! :d
ReplyDeleteOMG, that is such an attractive dish of soup.
ReplyDeleteSlurp slurp...i wanna try it!
ReplyDeleteThis looks fabulously delicious and wholesome.
ReplyDeleteI just harvested 14 butternut squash.... I can't wait to make the soup. And the fries...
ReplyDeletevery smart way of thickening the soup by pureeing it! I love pumpkin-look at the cheerful colour!
ReplyDeleteI like that you thicken with milk and not cream. More healthy and budget conscious. Love the bright yellow hue.
ReplyDeleteI just made this with soy milk.
ReplyDeleteTHIS IS SO GOOOD! Much better than the recipe I had with cream and tons of butter.
Thank you so much :D
Cooked this the other day! Love this soup.
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