Butternut Squash Soup Recipes

Butternut squash is a versatile fall vegetable (technically a fruit) with a sweet, nutty flavor. Cooking this soup at lower temperatures for a short period of time will help retain the vitamins, minerals and antioxidants that this powerhouse provides. Two versions ( actually 3) with a slightly flavor profiles. One is about five more ingredients and one keeps it about as simple and pure as possible. Your choice to change it up and create as many versions as you wish.

Butternut Squash Bisque

1 onion, chopped (cone 2)

½ teaspoon dried rosemary

2 garlic cloves, minced or 1 teaspoon

5 cups butternut squash diced, or cone 3

1 cup russet potatoes, not peeled, chopped or cone 2

4 cups chicken stock (or less depending on how think you like)

½ -1 teaspoon of salt

½ cup half and half, coconut milk or ¾ cup cashews (soaked in water for a few hours or in boiling water for 5 minutes)

Garnish: olive oil, bacon, sunflower seeds

Add squash, onion, garlic, rosemary, garlic, potatoes with ½ cup of water to the electric skillet, 5 quart Rice cooker or 5 quart stock pot.
Set temp to 350 and cover. When the vapo valve clicks, turn to low for about 20 minutes.
If using Cashews instead of milk, add cashews to the veggies
Remove and add to a blender.
Return to a stock pot or rice cooker and add the remaining stock and milk (unless using cashews). Heat and Eat!
If your blender is big, add the remaining stock and milk (unless using cashews) and blend. It’s ready unless you want it really hot.

PS: I drizzled high quality garlic olive oil over the top since I didn’t add any oil while I was cooking. And we had a little bacon. I cooked and diced it for everyone to have ½ slice of bacon because I was feeling generous.

Butternut Squash and Carrot soup

Butternut

2 garlic cloves, minced

1 onion, chopped (cone 2)

1 butternut squash, cut in cubes (cone 3)

1-2 carrots, sliced (cone 1)

1/2 teaspoon of salt

1-1 1/2 teaspoon of curry powder

1 pinch of paprika, cumin (1/2 teaspoon cumin) and pepper

~or~

2 tsp ginger, fresh (minced with cone 1 and squeeze pulp and use juice only)

1/4 tsp cayenne pepper

1 red pepper flakes

2 tbsp red curry paste

¼ cup wine wine (optional)

3-4 cups chicken or vegetable broth

Coconut milk (to stir in)

Add onions, garlic, curry, cumin and paprika or (other seasonings) butternut squash, carrots to the electric skillet or 5-6 quart pot and ½ cup chicken broth.
Cover and cook at medium, then low (200) after valve clicks for 15 minutes.
Blend and add broth.
Mix in with coconut milk (as little or as Much as you would like)

FYI- ginger and curry paste add a little more work but the taste is out of this world. Also, feel free to only use butternut squash and omit carrots. Be creative and use what is on hand and watch yourself become a chef!

Two options for toppings:

pumpkin seeds

~or~

chopped cilantro and lime juice for a totally different soup taste!

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