Butternut Squash Soup Recipe = Autumn Colors Inspired + Coconut Milk

Baked and Stovetop Cooked Squash

Here’s what I did with a large Butternut Squash that I purchased at the Lyndale Farmers’ market.  I baked half and stovetop cooked the other half, just to see the results.  There was soup in mind.

Butternut Squash and
onions cooking in broth

Butternut Squash Soup Recipe

Ingredients

1 (2 to 3 pound) butternut squash, peeled and seeded

2 tablespoons unsalted butter

1 medium onion, chopped

6 cups chicken stock

Nutmeg

Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Recipe courtesy Cathy Lowe:

http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html retrieved October 26, 2012.

NOTES: In addition to the nutmeg I added paprika, cumin, turmeric and about ¼ cup of coconut milk.  This idea came to me from Sabina Kookt! http://sabinakookt.wordpress.com/2012/10/09/pompoensoep-2/ for pumpkin soup.

Sabina made a nice pumpkin soup and inspired this daring addition of coconut milk. But As I read the recipe today, I realize that the directions are to drizzle a little coconut milk into the plated soup. Oops! No wonder my soup tasted too sweet.  But it was good.

Butternut Squash Soup

Baked Butternut Squash Recipe: Cut the squash in half the long way.  Set the halves face down in some water in a baking pan with a large onion cut into quarter pieces and some cloves of garlic. Bake at 350 degrees for 30-40 minutes.

The baked butternut squash pieces were cut up and most of them placed in the freezer.  Later I sautéed 1/3 of a cabbage and half of a large onion in 2 tablespoons of olive oil on low heat. When that softened I added the precooked butternut squash and chunk slices of apples cooking for a few minutes.  To that I sprinkled a little black pepper, Thai basil and ½ cup or more of New Zealand cheddar cheese at the end covered the pan to let the cheese melt.  This is simply scrummy cold weather food to enjoy during the bounty of harvest time.

This will be the last big weekend at the Farmers’ Markets.

Warm greetings!

Fall leaves 2012 CKatt

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Soup, Vegetables, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s