I was recently contacted by the culinary school at Baltimore International College asking me to make one of their recipes. I read through the list and there were several things that appealed to me. I finally settled on Puree of Squash Soup for several reasons.
- Upping my experience with different squash recipes is still a priority.
- The flavor combination in the recipe intrigued me.
- I’m sure by now this goes without saying, but I’ll say it anyhow. S.O.U.P. Love it!
Here is my adaptation of their recipe and here is the original Puree of Squash Soup recipe.
Butternut Squash Soup
- 2 T. olive oil
- 1 small yellow onion, diced
- 3 carrots, peeled and diced
- 1/2 t. salt
- 1/4 t. black pepper
- 1/8 t. crushed red pepper flakes
- 5 c. cubed butternut squash (about 1/2 of a medium squash)
- 1 apple, peeled, cored and cubed
- 5 c. chicken stock
- 2 T. brown sugar
- 2 t. curry powder
- 1/2 t. salt
- 1/2 t. black pepper
- 1/2 c. milk
- Optional garnishes: sliced green onions, pita chips, crackers, additional curry powder, sour cream
1. Heat olive oil in a large stock pot. Add onions and carrots. Season with 1/2 t. salt, 1/2 t. pepper and crushed red pepper flakes. Cook for 5 minutes.
2. Stir in butternut squash cubes and apple cubes. Pour in chicken stock. Bring to a boil, reduce heat and simmer for about 20 minutes, until squash is tender.
Mash with a potato masher or process with an immersion blender or in a food processor for a thinner consistency. Stir in remaining ingredients until combined. Ladle into bowls and garnish as desired.
This soup had an awesome flavor – a little sweet and a little spicy. However, as much as we enjoyed it, my husband and I decided that it’s an appetizer soup and not a meal soup. As delicious as it is, it is best enjoyed in small portions. A big bowl turns out to be a bit too much. But as a small portioned starter, it is perfect!