Thursday, April 26, 2012

Butternut Squash Soup

This as an absolutely fantastic soup! It has a wonderful sweet taste to it and a warmth that is perfect for grey rainy days or crisp fall ones. Normally when I've made butternut squash soup I've blended everything. In this soup the only thing pureed is the squash. The rest of the vegetables are diced which makes it seem all the more hardy. It is probably the best butternut squash soup I've made thus far.

I thought cutting and peeling the squash would be hard. That's a pretty tough skin! Once I peeled a portion off with a knife, I was able to use a regular peeler to finish the job. Of course I didn't figure that out until I tried to peel nearly half of it with the knife first. That took for ever! I'm a slow learner.

After I cut it up into small chunks I boiled it for about 30 mins. Which is good because I've been trying to avoid using the oven. Over ten cents a kwh during peek times, which of course includes dinner time, I don't think so.

Of course I don't have two big pots. No that would be too easy. After putting aside the boiled squash, including the liquid, I cleaned out the pot and cooked the rest of the veggies. Here's a top tip, have two big pots on hand!

After the squash was pureed and added to the rest of the veggies everything smelled great! The combination of fresh vegetables and spices was very inviting when you walk into the room. The recipe I used was from The Green Door Restaurant. Vegetarian Cookbook. It is a local restaurant in Ottawa that has a great reputation for making tasty food. I guess then I shouldn't have been surprised that this soup turned out so well. Other than the obvious point of me being the cook in this case. If you would like to try it, and I recommend you do, here is the recipe. Better yet, why don't you head down to the restaurant and save yourself the dirty dishes?


  • 5 cups butternut squash
  • 2 tbsp olive oil
  • 1 large diced onion
  • 1 large diced celery stalk
  • 1 large diced carrot
  • 1 leek, sliced
  • 1 tsp freshly grated ginger root. (I used half a tsp powder and it still tasted great)
  • 2 cloves garlic
  • pinch of cayenne (optional but I used it)
  • salt to taste
  • 2 bay leaves.
Cook squash in water until tender, approximately 30 mins. Do not drain.
Heat olive oil in soup pot on medium high heat. Add onions and cook until transparent Add celery, carrot, leek, ginger, and cayenne. Add 1-2 cups of liquid from cooked squash. Cook on low heat until vegetables are soft: 20-30 minutes. Add salt to taste.

In a blender, blend the cooked squash with remaining liquid and combine with soup in pot. Add bay leaves. Adjust seasoning. Bring to a boil again on low hear. Serve.

Serves 8-10

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