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Author Topic: Squash soup  (Read 1630 times)

Luella

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  • Posts: 22
Squash soup
« on: March 06, 2014, 01:26:14 PM »
Does anyone have a recipe for a squash soup?  I had one last week at a restaurant and it was so good that I would love to be able to duplicate it at home.

makinalist

  • Ageless Beauty
  • Posts: 8303
Re: Squash soup
« Reply #1 on: March 07, 2014, 07:55:48 PM »
Was it a butternut squah soup?  This recipe is a classic and so elegant:


Author Notes: I've been making the same basic butternut squash soup for years, adding twists and tweaks as I see fit, and it never fails to satisfy me when a chill enters the air. It's smooth and creamy, the way I think squash soup should be, and it's the perfect thing to whip up over the weekend to have in your fridge all week long. This version relies on sherry for depth and a little intrigue -- if you don't have sherry on hand, you can skip it, or just substitute with brandy (Madeira would be nice) if you have some lying around. (less) - Merrill Stubbs

Serves 4 to 6

    2 tablespoons unsalted butter
    1 large leek, white and light green part only, chopped (about 1 cup)
    1 3-to-4-pound butternut squash, peeled and cubed
    1/4 teaspoon freshly ground nutmeg
    1/2 teaspoon freshly ground black pepper
    Salt to taste
    3 tablespoons dry sherry, plus more to finish
    2 to 3 cups chicken stock
    1 cup milk
    2 tablespoons heavy cream, plus more for serving

    Melt the butter in a large stockpot over medium-low heat. Add the leek and cook, stirring with a wooden spoon, until softened—this should take about 5 minutes (if leek starts to brown, add a tablespoon or so of water).
    Add the squash, nutmeg, pepper and 1/2 teaspoon salt and continue to cook for another 5 minutes, stirring frequently.
    Add the sherry and cook for a couple of minutes to reduce, then add enough chicken stock just to cover the squash (if you have added all of the stock and still need more liquid, add some water).
    Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 20 minutes, or until the squash is tender.
    Using a blender or a food processor, blend the soup with the milk in several batches, adding more liquid if necessary.
    Return to the pot and heat until just simmering. Taste and add more salt and pepper if necessary. Stir in another splash of sherry and the cream just before serving, adding a drizzle of cream to garnish each bowl if you like.

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The most affectionate creature in the world is a wet dog.  ~Ambrose Bierce

SusieQ

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  • Posts: 5974
Re: Squash soup
« Reply #2 on: March 07, 2014, 10:34:38 PM »
Yummo!! Thank you, Listy!
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milla

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Re: Squash soup
« Reply #3 on: March 08, 2014, 10:15:33 AM »
This sounds absolutely delicious. A very nice starter for a special dinner.

makinalist

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  • Posts: 8303
Re: Squash soup
« Reply #4 on: March 11, 2014, 11:08:36 AM »
I don't see any reason this would not work with pumpkin also. :wink:
  • Complexion: NW20 (cool light), normal-to-dry
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The most affectionate creature in the world is a wet dog.  ~Ambrose Bierce

denverly

  • Bronze Member
  • Posts: 25
Re: Squash soup
« Reply #5 on: September 14, 2014, 08:18:49 AM »
Squash soup is very nutritious and indulging in such soup ensure health in wellness to us. I think there are different ways to cook these soups and we can add other vegetables and eggs to make it more nutritious. We can even add milk to make it more tasty. We can simply boil or saute the veggies to make it a perfect soup.