Butternut Squash Soup- Savory ( Dining In )

↑ L25 ↓

Tue, Sep 20 2022, 9:52 am

has anyone tried it with chicken soup broth instead of water? having it for a fleishig meal and wondering if that would taste better?
Also, I seem to be all out of parsley. should I just skip or when I buy sautee it and then add it to the soup. plan to freeze and reheat soup anyway.
Thank you!

↑ ra_mom ↓

Tue, Sep 20 2022, 11:13 am

Amethyst wrote:

I don't know about this recipe in particular but I've frozen butternut squash type soups before and they were just fine heated up. I usually add some water if I'm heating up in a pot.

Freezes well.

L25 wrote:

I like it with water, but then again I heavily season. Will be just fine with broth.
I omit the parsley.

blueberrypie

Sun, Oct 13 2024, 6:16 am

OldYoung wrote:

For all of those who asked, this is the soup-

3 lbs butternut squash
olive oil
2 extra large onions, chopped
1/8 to 1/4 c. chopped parsley (I use 2 T. flakes)
1 1/2 t. salt
4 1/2 c. water
1/4 t. nutmeg
black pepper
2 cloves garlic, crushed

Preheat oven to 375. Cut squash in half lengthwise, scoop out the seeds, and bake cut-side down on a foil or parchment lined baking sheet. (I use a pam'ed aluminum pan.) Bake for 30 minutes (always takes longer for me- abt. 45 min.) or until tender. Scoop out the pulp into a bowl and set aside. Heat olive oil in a large pot over a medium heat. Add onions and parsley and saute about 15 minutes or until lightly browned, adding drops of water so it does not stick. Add remaining ingredients and bring to a boil. Partially cover, reduce heat and simmer 25 minutes. Puree until smooth.

This recipe continues with a sauteed radicchio topping that I usually skip because I never bothered checking to see if radicchhio has any insect infestation problems. For those who would like to try it anyway, here's the recipe-

olive oil
4-6 c. thinly sliced radicchio
1/4 t. salt
1/8 t. black pepper
1 T. balsamic vinegar

Heat olive oil in a non-stick cooking pan over a medium-high heat. Add radicchio, salt and black pepper. Saute 5 minutes or until lightly browned. Remove from heat and drizzle with vinegar, tossing to coat. Sprinkle radicchio over each serving of soup.

Thanks for posting-3 pounds squash equals how many pounds frozen?