The secret to making a great butternut squash soup. December 24, 2011 at 2:24 pm
Producing really good soups takes some practice, but during the fall and winter they are commonly well worth the time spent. In the past couple of years, root specialty soups have become more and more well-liked as they seem to be less “main stream “.
The most well-liked soup of all root vegetables has got to be butternut squash soup. This squash has an elegant taste and an incredibly smooth finish that caramelizes well when roasted. In fact, that is the secret to a superb butternut squash soup recipe – roasting the vegetable first. You see the natural sweetness that comes from a little dry browning adds intriguing layers of flavor that essentially happens all by itself, despite the skill level of the chef in charge.
As a matter of practice, for the butternut squash soup it should be baked in the oven before it is blended into a soup. To do that, set your oven to about 350 degrees to warm up. In the meantime, strip your butternut squash with a heavy-duty thin knife. The peel is so hard I really use a boning knife for this job. You also ought to ensure to follow the outside edge of the lower body so as not to lose the meat of the root vegetable to waste.
When all is peeled and deseeded, then just cube the squash up into bite size pieces and spread them on a baking tray. I drizzle a touch of oil on the nuggets, and add a few specks of nutmeg and cinnamon. To help the caramelization technique along I also add some brown sugar. This is an ingredient that will finish the soup anyway, so roasting it with the product clicks.
Now just bake the butternut squash until the edges start turning colour, the sugar has completely melted, and that irresistible buttery aroma fills your household. Only then are you ready to mix it into a fantastic butternut squash soup.