Tuesday, November 16, 2010

Butternut Squash Soup

Butternut squash, also known in Australia and New Zealand as Butternut pumpkin, is a type of winter squash.   It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine.

Butternut squash  is a fruit that can be roasted and toasted and also be pureed (to make a soup) or mashed into soups, casseroles, breads, and muffins.

In Australia it is regarded as a pumpkin, and used interchangeably with other types of pumpkin.

It is also commonly used in South Africa. It is often used in soup or can be cooked on a grill. Grilled butternut is normally either seasoned with spices such as nutmeg and cinnamon or the de-seeded centre stuffed with other vegetables for example Spinach and Feta before wrapped in foil and then grilled. The grilled butternut is often served as a side dish to “braai's” (barbecues) and the soup as a starter dish.

It is a good source of fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A.



2 butternut squashes, peeled and cubed
3 cups water
4 cups chicken broth
1/2 cup fresh basil
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 (8 ounce) packages cream cheese, room temperature
Sour Cream


Preheat oven to 350 degrees.
Cut the squash in halves and scoop out the seeds; rub with olive oil.  Place the squash on a cookie sheet, cut side down, roast for 45 minutes; cool.
Once squash is cool peel it and put it into your food processor or blender; add your cream cheese, basil, black pepper, cayenne pepper, nutmeg and salt; puree.
Put chicken broth and water into a stock pot, simmer; add the squash mixture and heat through.  Do not allow it to boil.
Serve with a dollop of sour cream on top.


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