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(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com

My Best Butternut Squash Soup

Is this bisque or soup? It’s creamy and slightly thick but refined and elegant at the same time so it’s soup, I say. Squash soups are a dime a dozen but this one is flavor-tweaked to perfection. It’s so creamy and there’s not a drop of cream in it. What’s the secret? Try it – you’ll see. This is chef-quality soup but it will be yours to crow over the minute you ladle it out. I use both chicken bouillion and vegetarian chicken bouillon (I found some in the bulk food store and it's helpful when you want the soup to be vegetarian). It comes in a powder and you add water.


 


 1 small butternut squash, peeled and diced (about 6 cups diced squash)
1 medium sweet potato, peeled and diced
2 tablespoons olive oil
1 tablespoon unsalted butter
Salt, pepper
Pinch nutmeg
¼ teaspoon coriander
¼ teaspoon cumin
1-2 teaspoons curry powder
Juice of half a lemon
3 cups chicken broth (or vegetarian chicken broth)
3 cups milk

Finishing Touches

Minced cilantro, lime zest


Prepare the squash and sweet potato. In a 6 quart stock pot, heat the oil and butter and over low to medium heat, gently sauté the squash and sweet potato, dusting with salt, pepper and nutmeg. If it sticks, add in a bit of water. Sauté to soften the vegetables, stirring often, about 15 minutes. Stir in the coriander, cumin, curry, lemon juice and pour in the chicken broth and milk. Simmer on low until vegetables are completely soft, about 20-30 minutes.

Puree in a food processor until smooth, about 2 minutes or as long as it takes.
Return soup to the pot, adjust seasonings and add in some minced cilantro and lime zest. If soup needs thinning, add in equal parts of chicken broth and milk.

Serves 4-6

 

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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