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Butternut Squash

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Pineapple ↓

Sun, Jul 27 2008, 6:16 pm

Anyone have a good Milichig BNS soup recipie?

greeneyes ↓

Sun, Jul 27 2008, 6:47 pm

I had butternut squash soup at Cafe K several years ago, & since then I've tried a few different recipes in the hopes of replicating that one. All the ones I tried were good, but not spectacular, so I'd love to hear someone's tried and true recipe.

avimom ↓

Sun, Jul 27 2008, 7:23 pm

there's a really good organic one that they sell in a carton, but I too would love to make one

↑ greeneyes ↓

Sun, Jul 27 2008, 7:29 pm

I've always wanted to try those soups, but never actually did. You've inspired me to try it now though, avimom. Very Happy

↑ Pineapple ↓

Tue, Jul 29 2008, 9:00 am

anyone have recipie?

smilethere

Tue, Jul 29 2008, 9:09 am

never tried it milky

I got an excellent one from the mishpacha once - I don't have it with me, might remember to bring it with to work

however I have found that simpler recipes are often equally tasty.

basically I usually saute an onion, add 1-2 sweet potatoes, chopped, and 1 medium butternut squash

add water and boil one two hours

add spices along the way, I add a little nutmeg, ginger, cinnamon... (salt and pepper!!))

these add a fantastic flavour

blend it up with an immersion blender - creamy, tasty, hearty and definitely competes with the restaurants!!

freidasima

Tue, Jul 29 2008, 9:09 am

I wish we could get it here in EY...I make one by boiling other types of squash with an onion and salt, a drop of sugar, garlic and pepper. if you want it milchig add creme..

MOE

Tue, Aug 12 2008, 12:18 pm

I like to roast the butternut squash....first cut up put in bowl with olive oil mix till covered add salt and pepper and some brown sugar add peeled green apples and onions coat with oil and spice place on backing sheet roast off in oven....pust in soup pot add water and chicken stock or vege stock salt and peper bring to a boil taste seee if it needs salt and pepper I usally add some nut meg here let simmer for an hour add salt and pepper to taste then I put it in a blender to puree enjoy...

I add the apples because they are tart and it will help balance out the sweetness from the squash u can also add cinnamon if you like instead of nutmeg

Aidelmom

Tue, Aug 12 2008, 1:13 pm

freidasima you can definitly get it here

discover

Wed, Aug 13 2008, 8:41 am

Where can I buy canned butternut soup?

↑ Pineapple

Wed, Aug 13 2008, 8:47 am

smilethere wrote:

Thanks for the recipie it came out delicious - I made it parve

soz85

Wed, Aug 13 2008, 10:35 am

milky Butternut squash soup:

1 1/2 butternut squash
1 onion
2 sticks butter
2 bags chestnuts
soup mix

saute onion with butter. Microwave butternut squash for 10mins then add to onion and butter. Saute for 20 mins. Add chestnuts and saute for another 10 mins. Add water and cook for 2 hrs. Add salt, pepper soup mix and blend.

My sister in law made this last week and it was delicious

↑ avimom

Sat, Aug 16 2008, 8:42 pm

Oh, just figured out from the other thread that you didn't mean bean soup embarrassed

Don't know about cans, but you can get the containers in Moishes.

↑ greeneyes

Mon, Aug 18 2008, 12:18 pm

Pineapple wrote:

smilethere wrote:

Thanks for the recipie it came out delicious - I made it parve

I made this soup for shabbos, and it was a hit. Thanks for posting!

lovmyboys

Mon, Aug 18 2008, 1:51 pm

freidasima wrote:

I wish we could get it here in EY...

I think Village Green on rechov yaffo sells it.

fantabulous

Tue, Oct 28 2008, 8:02 am

Does anyone have the recipe from the Binah recipe booklet from sukkos or rosh hashana (can't remember which)?

goodgirl

Tue, Jan 27 2009, 8:20 am

smilethere, how much water do you add? how long do u cook it for? do u blend everything tog afterwards?

MMEC123

Tue, Jan 27 2009, 1:59 pm

Here's the one from Binah. I make it almost every week. We love it!
Citrus Butternut Squash Soup
2 tbsp. extra-virgin olive oil
1 large leek (white parts only), chopped
1 two-inch piece ginger, grated (I use 4-5 of the frozen cubes)
2 cloves garlic, minced
1 butternut squash, cut into chunks
1/2 c. fresh orange juice
1 tbsp kosher salt
1 tsp pepper

Heat olive oil in large pot. Saute leek, ginger and garlic. Cook slowly so leek softens but doesn't brown. Add squash. Cook 5 minutes more.

Add 4-5 cups water, OJ, salt and pepper. Cook for 30 minutes on med-high heat. When squash is soft, blend with immersion blender.

Tip: Serve with garlic croutons or pine nuts or pumpkin seeds and a sprinkle of cayenne pepper

(**My comments: I used to but now never bother sauteeing everything first, I just throw everything in and it tastes the same. It freezes well and is delicious!)

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