This is my attempt to cook fancy. When it comes to soup I have two problems: I’m picky and have no taste - a terrible combination. I can’t stand my soup cold or sweet. My unsophisticated mouth just can’t handle gazpacho soup – what the heck, heat it up lazy people! You know Campbell’s “healthy request” tomato soup? That condensed, salty, flavorless soup that people usually only eat if they are lazy, poor and/or desperate? I LOVE that stuff – I lap it up like a kitten to milk. I don’t even give it some dignity by adding spices or replacing the water with milk. I won’t buy other canned soups, because of my onionphobia. The moment I see one of those tiny nasty buggers floating in my otherwise delicious soup, my stomach drops and I’d rather starve. By now you can see why making my own (I went free-style this time) butternut squash soup was a challenge.
Gas Monkey had to work late, so I was cooking this for myself. I have experienced butternut squash soup once in my life – and I made it. I think part of the problem is I’m not sure what it is supposed to taste like. Last time I failed miserably, so I thought I’d give it another go. This soup was pretty easy, although somewhat time consuming. My problem? I kept hoping it would taste like my favorite Campbell’s tomato soup – and there is no way in hell that is possible. You can’t take a squash and make it taste like a tomato (without adding tomatoes of course). That is how the hot sauce ended up in my soup, but I actually really liked it. Until I taste a real butternut squash soup, I will say that this was a success on my part. But I’d still rather have my condensed tomato soup any day.
Merut’s Butternut Squash Soup Experiment
1 Butternut Squash – roasted at 350 degrees for 1 hour while drizzled with evoo and garlic, then peeled
3 celery stalks, chopped
2-3 large carrots, chopped
3 large green onions, chopped
3 cloves garlic, minced
¼ cup cream cheese
5 cups vegetable stock
½ tsp curry powder
¼ tsp ground mustard
3 tsp onion powder
3 tsp garlic powder
3 tsp sage
¼ tsp ginger
A couple dashes of hot sauce
Salt and Pepper to Taste
- When the butternut squash is almost finished roasting, chop and sauté celery, onions, carrots, and garlic in extra virgin olive oil until very tender.
- Part way through sautéing; add butternut squash, broth, and cream cheese. Mash as you cook. When the vegetables are very, very tender transfer to a blender and puree.
- After pureeing, transfer mixture back to pot. Ad more broth or cream cheese as needed to get the right consistency. Season – adding Tabasco sauce, salt and pepper last, adding until you get the right flavor.
- Stick a spoon in it and serve – in a bowl, of course!
WARNING: Make at your own risk! Seriously, I have only tried this out on myself - my unsophisticated self. Better yet, try it and tell me how I can improve it.