The texture of a butternut is much smoother and finer than pumpkin, and it is a lot sweeter. Add the squash, broth, apple, and spices.
Add onion and cook over medium heat until softened, about 5 minutes. Melt butter in a medium pot over medium heat. Scoop the flesh of the squash and set aside. I do not honestly know what can be used as a substitute for the butternut squash, if it is not available in your country, because pumpkin does not work well, although it does look similar to a butternut in colour. Place in an oven-safe dish and roast until the squash is soft (about 1 hour). If you don't want to take the time to make your own stock though, then make one from a stock cube or powder.
I am quite sure that the chilli pepper has a great deal to do with its success, it really is just a hint of a burn, but brings out the rich, nutty flavour of the squash perfectly.įor this recipe to be truly wonderful, a home-made chicken stock is the ideal choice, so the little time it takes to boil up some chicken carcasses and herbs is well worth the trouble, there are loads of simple recipes for chicken and other stocks in almost every cookbook and on most cooking websites. My butternut squash soup recipe is made from roasted butternutsquash, onions, garlic, maple syrup, cinnamon, nutmeg, vegetable broth, salt and pepper. "This recipe is so simple, and yet is the tastiest butternut soup ever!
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