Excited about winter squash, I wanted to make a pumpkin soup. I couldn’t find any recipes, so I tried to adapt a mishmash of recipes online for butternut squash soup. So uh, here’s a little documentation of the process.
I started off with more ingredients than I ended with.
I mean, look how beautiful!
The pumpkin gave me a hard time, and was much more difficult to make photogenic. The guts, however, are just so darn pretty.
I then prepared these to roast for an hour.
Post-roast, we make a squash smoothie that looks here suspiciously like a mango smoothie of some kind.
I couldn’t get a good shot of both brands of soup, but I promise, they look the same and the butternut was way better. It didn’t even need the maple syrup I thought might give a nice layer of flavour.
In addition to being a bit time-consuming, this recipe will also leave your kitchen a total mess. But Dano ate it until he couldn’t any more and ranted and raved and, I assure you, has no problems being harsh when he doesn’t like something. So maybe it’s just not for everyone? It is super healthy and flavourful and I don’t think there’s any fat in this. So there are certainly redeeming qualities here!
Here’s the recipe I ended up with after all my experimentation. Thanks, Epicurious!
save yourself some hassle first try microwaving the squash maybe six minutes per large piece being careful not to dry them out then scoop out with an ice cream scoop then add it directly to your stock and such, when you have it just about done then try blending it up.
Thanks for the tip! I liked the idea of roasting, but yeah, it was a little labour-intensive.
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