Tag Archives: butternut squash

Butternut Squash, Fall Soup Challenge

Butternut Squash Soup

Butternut Squash – Source: Wikipedia

Butternut Squash

I belong to a wonderful group of food bloggers on Facebook called Foodify, and I am one of the proud admins.  Occasionally, we feature an event, challenging our members with a recipe contest. The most recent event is called: The Fall Soup Challenge.  The recipe must include a seasonal veggie, and/or legumes, and must not exceed 6 ingredients, excluding salt & pepper.  I picked butternut squash, because the color reflects the wonderful hues associated with the fall season, and l love the rich flavors. I wanted to add onions, but I would have had to use oil, and that would have put me over the limit. Here is a recipe that I created in my kitchen, and I am happy to share it with all of you. As the members post their recipes on our Facebook Event Page, I will be sharing their blog links on here. Please check back, as I will be updating from time to time, to include every participant.

Serves: 3-4  Level of difficulty: Easy – medium

Ingredients:

  • 4 cups butternut squash, cubed
  • 3.5 cups water *
  • 1 sage leaf, + more for garnish
  • Nutmeg, 10-12 grates + more for garnish
  • Salt & pepper
  • 1/4 cup heavy cream, optional
    Preparation:
    1) Place the butternut squash and water in a medium-sized pot. Over medium-high heat, bring to a boil, cook for 5 minutes or until tender.

    2)  With a large slotted spoon, pick the butternut squash (leaving the water in the pot) and put in a  food processor. Pulse it until it’s pureed.

    3) (if you were sautéing onions, this would be the time to do it, in a small frying pan)  Place the butternut squash purée back in the pot, add 1 sage leaf, nutmeg, salt & pepper and simmer for at least 15 minutes, stirring occasionally.

    4) Slowly add the cream, stir, and cook for an additional 5 minutes. Garnish with sage leaves, and nutmeg.  Serve in a soup bowl.

    This was a lovely side to a Turkey, Brie and Green Apple Sandwich that I also prepared that evening.

    * You can substitute the water with a low sodium chicken or vegetable broth for added richness.

    Butternut Squash Soup
    Foodify Fall Food Challenge Participants:  

    Roasted Carrot Saffron Soup  From Kicking back the Pebbles

    Vegetarian Coconut Pumpkin Curry Soup by Kouzounas Kitchen

    Thai Flavored Lentil and Squash Soup by Crackle and Temper

    Beet Soup with Veggie Chips by Art and Kitchen

    I hope you will attempt to make these delicious fall soups, and share your experience with us.  Happy Cooking From My Kitchen to Yours!

    Gina ~ Foodiewinelover

    Super-High-Res-with-White-BG

Perfectly Broiled Butternut Squash

Tis The Season for Butternut Squash! Everyone, including myself, always strive to get the perfect color on roasted butternut squash. I always bake them, but I am never fully satisfied the way they come out. I decided to broil them, and the result was magical. I ran out quickly, and left my son Peter-John in charge. He took over the kitchen, and turned them occasionally.  Upon returning home, they were already on the serving dish draining on paper towels.  I could not believe how beautiful and colorful they looked in such a short period. If you love your veggies, this delicious and nutritious side dish is for you.

Serves: 3-4  Degree of difficulty: Easy
butternut-squash

Ingredients:

  • 1 lb. of butternut squash, cubed
  •  Sea salt, and freshly ground pepper, to taste
  • 2- 3 sprigs of fresh thyme, de-stemmed, + more for garnish
  • Extra virgin olive oil to drizzle

Preparation:

  1. Place the oven shelf about 11 inches away from the burner.  Turn the broiler on high.

2. In the meantime, on a flat metal tray, scatter the butternut squash cubes in a single layer. Season with salt, pepper, and thyme. Drizzle 2-3  times with olive oil. I use an oil bottle spout to give me more control.

3. Place the tray with butternut squash  in the broiler.  The trick is to turn them occasionally, using a metal spatula (it doesn’t have to be one by one) for about 10 minutes , or until they obtain a golden brown color. Remove from the oven.

4.  Layer the bottom of a serving dish with some paper towels to soak up any excess oil, and plate the butternut squash. This step will prevent them from becoming soggy. Serve immediately. This was a lovely accompaniment to a red grouper, but it was so good, that it barely made it to the table.

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I hope you will try this recipe in your kitchen, and share your experience with us. Happy Cooking from My Kitchen to Yours!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.

Foodiewinelover

 

 

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