Roasted Butternut Squash Soup

[DAG]

Soup to die for: ;D

Mrs.DAG has been making this recently while we can get the Butternut Squash and I think it is the best soup ever!

For a good sized squash allow 2 red peppers or 1 red pepper for a medium squash.

Peel and de-seed Butternut Squash, and chop into smallish pieces about the size of roast potatoes.

Generously oil baking tray (olive oil if possible) making sure that all squash is coated with some of the oil, but not laying in oil.

De-seed peppers and cut into about 4 and coat with oil.

Roast squash for approx. 30 mins. and peppers approx. 20 mins. @ 180 deg. (maximum times)

Skin peppers and process with squash, and add mild curry powder to taste (we use Chinese flavour) plus one cup of water and 2 cups of milk, adding and processing gradually until it is nice and thick.

Optional: Creme Fraiche may be added in the mix or to serve if desired.

[scotkat]

Mr Dag thank Mrs Dag for recipe was telling my son about and he said must try it out when next I get squash as I have used last one .


I try to grow these this year ,I dried the seeds from inside a bought squash but grew leaves but no fruit.

[kedigato]

That does sound yummy AND I have some Butternut Squash left (shop-bought).

Oh, I just hope the seeds I saved from another bought Butternut this year produce fruit next year and not just leaves like yours did, scotkat

DAG, some of the seeds I sent you were also these Butternut ones.

[kedigato]

I made Mrs DAG's soup for lunch today and it was delicious!

I did add some Creme Fraiche, and also a dash of ground ginger and cayenne pepper.

Thank you for sharing your recipe with us, Mrs. DAG.

[DAG]

Adding ground ginger and cayenne pepper, good idea kedi, will try that next time.

[kedigato]

Peter and I tried the original Mrs DAG / Arney Butternut Soup on Tuesday in DAG and Arney's house and it was delicious!

I think roasting the squash gave it that extra special flavour, which isn't there when you just cook it in a pot right from the start. This is how I always have prepared it, and the frozen squash I used to make this soup in December was not roasted, just pre-cooked in a pot.

So, although it takes a little longer, it is well worth it.

I might also add, that Arney made it in a slow cooker (something I don't have).

As DAG said at the top of this thread, it is a soup to die for. Absolutely scrummy.

[DAG]

Thank you for the compliment kedi but just to clarify, Arney does not normally use the slow cooker for soup. She only did that because we were travelling to and from the airport and thought it would be nice and ready when we returned.

But it is much more smooth and creamy when just simply microwaved, so will never use the slow cooker to reheat soup again. Arney has since made another lot the normal way and it is quite a bit different.

Anyway even so, glad you liked it!

[linda]

ohhh that sounds lovely must make it sometime