Butternut Squash Soup Oh Baby Recipes

ROASTED BUTTERNUT SQUASH FOR BABY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
• Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
• Scoop out the squash flesh and mash in a bowl.

BUTTERNUT SQUASH SOUP II

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

ROASTED BABY BUTTERNUT SQUASH

Steps:

• 1. Cut tops and bottom stem area of squash and half lengthwise
• 2. Place in small 9x9 casserole skin side down.
• 3. Drizzle with olive oil and sprinkle sage, thyme, salt and pepper over the top.
• 4. Bake at 375 for 45 minutes.
• 5. Eat flesh out with a spoon (that's how I do it anyway!)

BUTTERNUT SQUASH SOUP - OH BABY

Steps:

• Rinse the squash and cut into golf ball size pieces and put into a 10" stock pot leaving the peels on, but seeds gone.
• Add water into the the stock pot filling just above the squash and turn the temperature to max.
• Boil until squash is done (stab the thing with a fork inside the pot, it should break apart and not stick inside the squash. Takes about 10 minutes).
• Turn the heat off.
• Take the lid or a plate and put it on top of the pot and keep it in place with your thumbs and tilt the squash water out. (this water crap can be used for plants once it cools).
• Dump all the squash chunks into a large bowl or on a large plate.
• Let the thing cool for a few minutes. (Um, 5 minutes or something, skip it if you're man enough to handle the heat).
• The squash peels will be easy to pinch off. Use a spoon if you must like ice cream and take the peels off and put the squash chunks into the stock pot.
• Add the chicken bouillon cube, cream and water.
• Turn the heat to medium with the pot on it.
• Use a hand mixer to mash the crap out of the stuff until smooth.
• Now add the remaining junk to the pot.
• Turn the temp to low and let the thing simmer for a few minutes (this will soften the seeds and whatever).
• Your done - Serve it up.
• Add some bacon bits or fresh coriander green or Louisiana hot sauce.