One of the best ways to enjoy the sweet, nutty flavor of this winter squash is in the warm, creamy blend of a puree in a soup. Perfect on those chilly fall afternoons or a harsh winter day, butternut squash soup is often comparable to the rich flavor of pumpkin with fewer carbs and sugars, perfect for diabetics.
For the most even soup results, roast or bake your butternut squash until soft, and then puree the results in a food processor. Chicken stock is often perfect for blending with the squash because it has a tendency to bring out butternut squash’s full, smooth texture. One of the easiest ways to ruin the natural flavor of butternut squash is to over-season or over-flavor it. Try adding salt, which serves as a blending agent, before adding any other seasoning, herb, or flavor to the mix.
If you’d like to appreciate the delicate, nutty flavor of butternut squash, check out a few of the links below and see if they interest you.
- http://allrecipes.com/recipe/butternut-squash-soup-ii/
- http://allrecipes.com/recipe/butternut-squash-soup/
- http://www.foodnetwork.com/recipe-collections/butternut-squash-soup/index.html
- http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html
- http://localfoods.about.com/od/soups/r/squashsoup.htm
- http://www.chow.com/recipes/30466-roasted-butternut-squash-soup
- http://www.tasteofhome.com/Recipes/Butternut-Squash-Soup
- http://www.marthastewart.com/312415/pureed-butternut-squash-soup
- http://www.wholefoodsmarket.com/recipe/classic-butternut-squash-soup
- http://www.simplyrecipes.com/recipes/butternut_squash_apple_soup/
Comments