Recipe: Butternut Squash Soup

[Michie]

Yields 9 cups and serves 4 to 6

• 4 cups roasted butternut squash
• 1/2 pound diced carrots
• 1/4 cup extra virgin olive oil
• About 8 tablespoons unsalted butter
• About 1/2 pound diced Spanish onions
• 4 1/4 cups chicken stock
• 2 sprigs fresh thyme
• 2 fresh bay leaves

In a stockpot, sauté onions and carrots in the butter, olive oil and herbs until translucent and fully cooked over medium heat. Add squash and chicken stock and bring to a boil. Purée in a blender and serve. Refrigerate leftovers.

Continued below.

Chef Jorge Chicas, With a Recipe for Butternut Squash Soup

The Virginia restaurateur credits his Catholic faith as the foundation of his success.

www.ncregister.com

 

[chevyontheriver]

Yields 9 cups and serves 4 to 6

• 4 cups roasted butternut squash
• 1/2 pound diced carrots
• 1/4 cup extra virgin olive oil
• About 8 tablespoons unsalted butter
• About 1/2 pound diced Spanish onions
• 4 1/4 cups chicken stock
• 2 sprigs fresh thyme
• 2 fresh bay leaves

In a stockpot, sauté onions and carrots in the butter, olive oil and herbs until translucent and fully cooked over medium heat. Add squash and chicken stock and bring to a boil. Purée in a blender and serve. Refrigerate leftovers.

Continued below.

Chef Jorge Chicas, With a Recipe for Butternut Squash Soup

The Virginia restaurateur credits his Catholic faith as the foundation of his success.

www.ncregister.com

We do our squash soup with a mix of acorn and butternut, and cream cheese. Not quite heart healthy but excellent. I think I might add carrots next time but perhaps puree them.

 

[Michie]

We do our squash soup with a mix of acorn and butternut, and cream cheese. Not quite heart healthy but excellent. I think I might add carrots next time but perhaps puree them.

I usually avoid cream cheese except of special occasions. I tend to get burned out on it easily.

 

[chevyontheriver]

I usually avoid cream cheese except of special occasions. I tend to get burned out on it easily.

We only do that about once a month. Mostly just a baked acorn squash from the garden. We harvested so many in the fall. We have about a dozen of those left.

 

[Michie]

We only do that about once a month. Mostly just a baked acorn squash from the garden. We harvested so many in the fall. We have about a dozen of those left.

I did not know you gardened!

 

[chevyontheriver]

I did not know you gardened!

Tiny. Last year we had four hills of squash, three tomato plants, two rhubarb plants, and who knows how many flower plants. My wife perfected wicking self watering pots that survive the heat admirably. My son put in yet another pond last summer (30 gallons) in addition to the 55 gallon pond that had fish and water plants. This winter we are overwintering four types of pond plants in a bathtub with plant lights. The neighbors must think we grow our own weed, but that seems an almost acceptable thing to do now even in flyoverland.

 

[Michie]

Tiny. Last year we had four hills of squash, three tomato plants, two rhubarb plants, and who knows how many flower plants. My wife perfected wicking self watering pots that survive the heat admirably. My son put in yet another pond last summer (30 gallons) in addition to the 55 gallon pond that had fish and water plants. This winter we are overwintering four types of pond plants in a bathtub with plant lights. The neighbors must think we grow our own weed, but that seems an almost acceptable thing to do now even in flyoverland.

Sounds great. I love having my own garden. I do not grow Mary Jane though! Lol!

 

[chevyontheriver]

Sounds great. I love having my own garden. I do not grow Mary Jane though! Lol!

Nor I. But I see it every once and a while as a volunteer weed out in the neighborhood.

 

[Michie]

Nor I. But I see it every once in a while as a volunteer weed out in the neighborhood.

I’m out in the woods. There might have been some planted here but I never noticed it.

 

[Gary K]

Yields 9 cups and serves 4 to 6

• 4 cups roasted butternut squash
• 1/2 pound diced carrots
• 1/4 cup extra virgin olive oil
• About 8 tablespoons unsalted butter
• About 1/2 pound diced Spanish onions
• 4 1/4 cups chicken stock
• 2 sprigs fresh thyme
• 2 fresh bay leaves

In a stockpot, sauté onions and carrots in the butter, olive oil and herbs until translucent and fully cooked over medium heat. Add squash and chicken stock and bring to a boil. Purée in a blender and serve. Refrigerate leftovers.

Continued below.

Chef Jorge Chicas, With a Recipe for Butternut Squash Soup

The Virginia restaurateur credits his Catholic faith as the foundation of his success.

www.ncregister.com

I love butternut squash. Good stuff. The soup recipe looks good.

 

[Michie]

I love butternut squash. Good stuff. The soup recipe looks good.

Let me know what you think of you try it.