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Old 12-16-2013, 12:59 PM   #1
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Does anyone have a good butternut squash soup recipe

that doesn't call for cream or cream cheese?
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Old 12-18-2013, 03:35 AM   #2
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Ok I experimented and I liked it
Poke a butternut squash all over, wrap in plastic wrap and microwave for 10 minutes until soft.
Cut in half, scoop out the seeds and then scoop the flesh out into a deep bowl.
Saute in butter until soft:
2 ribs celery, sliced thin;
1/2 a small onion, diced small;
Add, to taste:
salt,
pepper,
garlic powder,
a shake of cayenne
and thyme;
along with 1 cup warm chicken broth.
Puree, adding more broth if needed to thin.
Heat through and serve.

This was a smallish butternut squash. There was probably 2 cups of cooked squash from it.

I thought about adding some almond milk but all I had was vanilla .
Maybe a little coconut milk (canned, not the "beverage") would work to make it more creamy, but it was really good and natural tasting without it.
I was also out of ground fennel, which I think would have worked well with it, though thyme worked well.
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Old 12-18-2013, 07:36 AM   #3
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I have a butternut apple soup would you like that one ? if so let me know and it is really good also take care and I for one love butternut squash and apples .
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Old 12-18-2013, 07:38 AM   #4
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Quote:
Originally Posted by Dottie View Post
Ok I experimented and I liked it
Poke a butternut squash all over, wrap in plastic wrap and microwave for 10 minutes until soft.
Cut in half, scoop out the seeds and then scoop the flesh out into a deep bowl.
Saute in butter until soft:
2 ribs celery, sliced thin;
1/2 a small onion, diced small;
Add, to taste:
salt,
pepper,
garlic powder,
a shake of cayenne
and thyme;
along with 1 cup warm chicken broth.
Puree, adding more broth if needed to thin.
Heat through and serve.

This was a smallish butternut squash. There was probably 2 cups of cooked squash from it.

I thought about adding some almond milk but all I had was vanilla .
Maybe a little coconut milk (canned, not the "beverage") would work to make it more creamy, but it was really good and natural tasting without it.
I was also out of ground fennel, which I think would have worked well with it, though thyme worked well.

Chives also taste good with butternut squash as well and also dill is good with chickpeas ...
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