Diary of an Inconsistent Cook #41: Simple Roasted Butternut Squash Soup #homecooking
To continue on our soup theme for the cold weather a-coming, join me for another exciting, satisfying, entry into the world of nontechnical cooking. For the full effect of by-the-seat-of-your-pants, non-Pinteret-worthy cooking, have last night’s dishes in the sink because the dishwasher is full. Pull all your tools from the dishwasher for bonus points!
Wipe down your counter because you made a mess yesterday that Julia Child would be proud of.
Turn milk, butter, onion, butternut squash, chicken broth, and garlic into golden yummy-ness.
Choose your squash. I bought mine already peeled and cut because a twenty ounce package was on special. Toss in a pan with salt and butter (or oil), with a splash of water. Add one onion quartered and two good size whole garlic cloves. Roast at 375F until done for about an hour and a half more or less. I wasn’t happy with the color so I broiled mine for five minutes at the end of cooking. It’s your squash; judge doneness for yourself.
If I had bought it whole I would have put it in the oven to cook whole, cut it in half when it was softer, brushed it with butter, rested the garlic and onion on top, set it back in to roast until done, then scooped the flesh out. Call it lazy, I just don’t like peeling squash raw. I also roast my beets whole unpeeled (do it, it will change your life).
Get your blender. Put in the broth (water won’t be as good, chicken or vegetable is fine). How much? It depends. Two parts broth to one part milk or cream. You can always add more. Leave out the milk if you want, we don’t drink milk straight so I sometimes have cooking milk that is nearing death. I ended up using the cooking liquid from the pan for just under two cups of broth, and about one cup of milk, and a 1/4 of a stick of butter. I just eyeballs it. Put down the measuring cup and live a little. Throw it all in a blender. Puree.
Taste. Add salt to your taste. Adjust milk and butter and broth until a sip makes you go yum! I like black pepper in mine. I find the black flecks satisfying; if you don’t agree then white pepper is an option.
The kids prefer chunky soups to puree, so I got double stink-eye. They ate it anyway. They know the alternative is an apple or banana and that doesnt satisfy for long.
What’s your favorite soup?
8 comments on “Diary of an Inconsistent Cook #41: Simple Roasted Butternut Squash Soup #homecooking”
Leave a Reply
E-mail Subscribe and Support
My Reviews
Email Subscribe and Support
Shop With Me!
Shop and Read My Reviews
Aspiring writer, wife, mother of two, owner two cats. Teacher, lover of science, books, science fiction, fantasy, and video games.
Top Posts & Pages
Visit My Fellowship
Laissez Faire 
mmm I love butternut squash soup
LikeLiked by 1 person
This is the best one I have made so far!
LikeLike
I just finished up the leftovers of my butternut squash soup. So tasty! Have you tried the Silver Palate Cookbook version with apples and curry?
LikeLiked by 1 person
I have done Apple and butternut before, not a fan. However, I might reconsider a curry angle. What sort of curry?
LikeLike
I just use a good, mild curry powder, added to the onions as they saute.
LikeLiked by 1 person
I do have an unlabeled small jar of curry I haven’t found a use for. Apple type? Tart or sweet?
LikeLike
I use whatever apples I have, which are usually Fujis. I haven’t really experimented with tartness, but maybe I will.
LikeLike
Pingback: Diary of an Inconsistent Cook #49: Easy Super Roasted Butternut Squash Soup (#homecooking) | Laissez Faire