Savory-Sweet Butternut Squash Soup
Submitted by nanamensah on September 8, 2007 - 3:20pm
Servings:
Makes about 8 cups of soupThis is a creamy, hearty, yummy soup, thick and satisfying. Perfect for the upcoming season.
Of course, omit or adjust jalapeno to your taste. If you don’t have a high speed blender, it may
be difficult to get the squash pureed. I had to blend it so much, it was a little warm when we ate it! Any suggestions on how to do it differently?
Also, be aware that it takes a little foresight if you want the squash to be dehydrated, which I think makes it a little heartier and softer tasting. (Not a fan of raw
pumpkin/squash)
Next time I make it, I might try it with Curry or cinnamon for an even more autumnal flavor!
Ingredients:
1 Butternut Squash, peeled, de-seeded and sliced into 1/4 inch slices
1 large cucumber, peeled and cut into large chunks
2
tomatoes
1 lemon, juiced
1 orange, juiced
3 clove garlic
1 inch ginger, peeled
1
jalapeno
¼ cup white wine
¼ cup nama shoyu
1 tablespoon dried sage
1 teaspoon dried rosemary or 2 tablespoons
fresh
1-2 cups water
freshly ground black pepper
olive oil and fresh rosemary for garnish
Preparation:
Rub each slice of squash with a little olive oil. Dehydrate the slices of squash overnight or until they are soft and don’t smell like starchy raw pumpkin. Set aside.
In a high speed blender, blend cucumber, tomatoes, lemon and orange juice. Add squash, ginger, garlic, jalapeno, wine, olive oil, nama shoyu, sage and rosemary. Blend, blend, blend until the soup is of a consistency you like (no chewy bits of squash). Add water until the thickness is just right.
Pour into serving bowls. Garnish with olive oil, black pepper and sprigs of rosemary.
5 reponses to "Savory-Sweet Butternut Squash Soup"
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2.
Hm... I must have done something really wrong. I cut my squash into pieces and brushed 'em with olive oil like the recipe called for but I think something went wrong with the dehydrating/softening process. I put the pieces in the dehydrator at 112 degrees(ish) overnight. When I went to take them out this morning, they were definitely pliable, but the sides had gotten hard. When I put them into my poor food processor with the cucumber/tomato mix, it basically exploded. There's now a layer of tomato cucumber soup all over my kitchen. Should I perhaps have dehydrated the butternut squash at a lower temperature? For longer? Used a meat tenderizer? Haha, any suggestions are much appreciated.
3.
I'm starting this recipe tonight!! The squash prepared and ready for the dehydrator. Can't wait to try it. I'll let you know how it turns out.
4.
Hi nanamensah, I do a similar soup based around tomatoes, red bell pepper and using thinly sliced butternut squash, I find this blends well because most of the mixture is non starchy veggies and a little olive oil or avocado helps to smooth it out. When I am away from my vitamix I use an ordinary blender and I find I have to grate things like carrot and butternut before putting blending up. Hope this helps.
5.
awesome recipe!