I made this soup EXACTLY as what the recipe calls for and it was tasty and the cinnamon and ginger were not overpowering. Play with it according to your preferences.ĭoesn't anyone just follow the Epicurious recipes and then give their opinion of that recipe? I don't think we really care about the tweets that people do since we just really want to review the Epicurious recipe.I find that frustrating since the reviews for the Epicurious recipe are not truly accurate. Thai? Add Thai spices, Thai curries, lemongrass, etc. Like autumn flavours? Add apple and sage. Like Indian spices? Add curry, turmeric, cumin. That was good too, but not quite as good as the original recipe.Īs directed, this soup makes a decent base for jumping off to add other flavours. It's squash season, so I made two batches of this recipe and then made another where I added cardamon, turmeric, and cumin. I thought it was a solid recipe and had a nice flavor. Only change was to use vegetable stock instead of chicken stock. I find them very helpful, particularly when one doesn’t have all the ingredients called for.įor the most part I tried the recipe as written. Not sure why some people get bent out of shape by “tweaked” reviews. Also added a roasted apple and a couple of crushed cardamom pods. My only changes were: I bake my squash and don't use sugar.ĭelicious! Used coconut oil and a bit of duck fat instead of vegetable oil. Drizzle a bit of Greek yogurt over top and sprinkle fresh herbs and black pepper. Most butternut squash soup gets boring by the 3rd or 4th spoonful. I plan to serve this with a swirl of heavy cream and some pepitas sprinkled on top.ĭelicious! I added a more garlic and a tad less brown sugar, but otherwise followed the recipe pretty precisely. Just made a batch, which I've frozen as a first course for Thanksgiving dinner. As well, if I have homemade stock in the house (either chicken or veg), I use that. After following the recipe exactly (which is great as is) I've added a bit more ginger just because I like it. Love it! It can easily modified to suit your taste. I've been making this every fall for years. Good but not as good as my red lentil soup. For me, this technique is a little easier given the squash is soft to work with. I still follow this recipe for temp and time to bake. Once finished baking then cut off ends, slice down the middle and remove seeds and skin. Instead of cutting open and removing seeds, I follow another epicurious squash recipe that calls for baking the squash in whole, with a few knife slits around it. I make the recipe as is, however I've updated the cooking instructions for the squash. And, it freezes well, which means I can have a quick bowl of good soup on a cold day. We love this soup! It's one of our go-tos, it's easy to make and tastes great. I will be freezing and will likely add other spices and cream to make different version of the soup. I like that the soup base is on the thick side, allowing for midification to be thinner if desired.
The only sweetness came from the natural sugars if the butternut squash. I have never ysed brown sugar and cinnamon in a soup and wondered if the soup would be to sweet for my palate, but not at all.
Could use a but more of a punch to the flavor, which can easily be done to preference. Sprinkle toasted pumpkin seeds or peanuts and/or a little finely chopped chilli on top, if you like.Easy and a tasty. Serve each portion topped with a dollop of yoghurt and a few coriander leaves. Remove from the heat, add the lime juice and coriander, then taste and adjust the seasoning with salt and pepper. Return this mixture to the soup in the pan, stir well and heat through. In a bowl, whisk the peanut butter with a ladleful of the hot soup until well blended. Whiz in a blender (or use a stick blender to purée it in the pan) until very smooth you may need to do this in batches. Bring to the boil and simmer gently, partially covered, for about 20 minutes, until the squash is soft - you should be able to mash it easily against the side of the pan with the back of a wooden spoon. Add the squash, a sprinkling of salt and a few grinds of pepper. Add the chilli, ginger and garlic and cook for another couple of minutes.
Melt the butter in a large saucepan, add the onion and sweat until soft and translucent. Halve and peel the squash, then scoop out the seeds and cut the flesh into 1cm cubes.
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