Monday was our first rainfall. I picked up a butternut squash at the grocery store for the very first time, determine to figure out how to 1) peel it and 2) cook with it.
Number one was the most difficult part. I felt like I was helping a drunk person home, awkwardly trying to keep a grip on it so it wouldn't roll to the floor. Okay, I've never helped a drunk person home, but you get the visual.
Peeler in hand, I frustratingly shaved off the first layer of skin like a woodcarver shiving a hunk of birch in the forest. Did I say it was awkward? Do you like my analogies? Have I convinced you yet to buy the pre-peeled/pre-cut squashes in the frozen food section?
Anyone have any tips on how to peel that sucker?
The results were worth it. It was so good and perfect for what I needed on a rainy day.
The Recipe:
1 medium to large sized butternut squash, peeled and cubed
(about three to four pounds)
1 small onion, diced
1 small carrot, diced
1 stalk of celery, diced
2 pounds of yukon or red potatoes, chopped (optional)
olive oil
salt/pepper
thyme
six cups of chicken broth
1 cup of half and half (optional)
Roasting the Squash
Line baking sheet with foil and grease
put cubed squash on it
drizzle with oil and season with salt and pepper
Bake at 450 F until soft
(about half hour, depending on how small you chopped it)
Crisping the Prosciutto
Bake in oven for ten minutes in a 450 F oven.
Less or more depending on how crispy you like it.
Putting it all together
In a large pot, saute onion, carrot, and celery with olive oil and season with salt, pepper, and thyme.
Once softened, add in roasted butternut squash and chicken broth and stir.
Once it comes to a boil, take the pot off the stove top and puree
(I used an immersion blender)
Stir in cream.
Add in potatoes and bring back to a low boil.
Boil until potatoes are soft.
Serve with prosciutto.
I promise, the combination of the two is out of this world.
The salty meat balances the sweet squash very nicely.
(Thought of it myself!)
Roasted Butternut Squash Soup with Crispy Prosciutto.
Happiness in a bowl.
27 comments:
Butternut squash soup is one of my favourites for this time of year! Thanks for this recipe, i'll give it a go! Love the addition of prosciutto yum.
I usually cut the squash into slices and then take the rind off... makes it a little awkward to get the seeds out but at least you didn't cut your hand off tying to peal the sucker :)
can't wait to try this recipe!
I am a bit under the weather today so a bowlful of this yummy soup would be perfect just about now:) Kisses, sweetie
Gah! How incredible does this look?! Seriously...it's almost too pretty to eat. I said almost. :P
Good call! I might have to try that!
Oh no! Sorry you're not feeling we'll! Get better soon.
We are of one mind, Tiffany. Yesterday I had pumpkin soup, and today roasted pumpkin, and tomorrow... It's autumn after all!
That looks soooo good!! And your pictures are gorgeous : )
@Lady Grey- Thank you! Means so much coming from you.
Such a fall perfect meal!
Sounds good. Maybe I'll try it out on the fam sometime soon. But I also think I will cut it open and slice off the rind rather than attempt to peel it. (This is Patty B...I've never commented on a blog before & couldn't figure out how to get my name on here. Lol!)
We just had something similar but with bacon. Your proscuiito(sp?) looks prettier and much cleaner tasting!
I've been meaning to try butternut as well as pumpkin squash. After reading about your struggles, I think I will buy the pre-peeled and cut squash, haha.
Yes, please!! Of course, I read this at lunch time when I'm starving. I am so excited to try this. I have yet to find the perfect butternut squash soup recipe...this looks like a winner. I always by the pre-cut/pre-sliced, it's soooo much easier! xo
Tiffany must you tempt me with all your delicious food!?!
Love the idea of proscuitto with it!
This sounds heavenly! Our favorite fancy grocery sells the pre-cut stuff, and after skinning my thumb one too many times, I've skipped trying to peel those suckers myself!
I will definitely be making this soup!!! I'm a soup fanatic. Can eat it each and every meal, every day, year round. This sounds amazing! Yummy crispy prosciutto. That has to happen :) xoxo
I love butternut squash very much! It's very easy to peel - just use a potato peeler and drag it from the very top to the very bottom, while holding the "pear" on top with your hand. Then slice.
Alternatively, you can always slice it into thick-wish circles first and then peel each one individually, again with potato peeler.
x
sounds so yummers!! love the idea of crispy prosciutto on top. butternut squash is pretty awkward to work with. i find it helpful to slice if in half before peeling it so it's sturdier.
I'm not a fan of squash, but I'd probably make an exception for this!
and its such pretty fall colors, too!
So, I made butternut squash soup the other night and Erik and Avery HATED it. I loved it. I was licking the bowl while they heated up leftover pizza. It was SO GOOD! I don't know what was wrong with them!
A good peeler or a sharp knife :) This looks delicious and perfect for a cool fall evening!
xx
leslie
I prefer slicing it and then cutting off the rind. It's too hard otherwise! Usually I don't have the patience (or time) to prepare the squash from scratch, so I buy the premade base soup and add to it. I've never tried it with anything like prosciutto, though--that sounds really good!
We love roasted butternut squash and have it at least once a week. I just prick it lightly with a fork about 8 times, microwave it for 1 minute, and then it's easy to slice it in half. I scoop out the seeds, rub the cut faces with olive oil, and roast it face down on a cookie sheet at 400 or 425. I put it near the top of the oven so it gets heat from the top too. When the rind starts to turn brown and cave in, take it out. (Usually 30-40 minutes.) At that point you can serve as it, or scoop out the soft flesh to mash it or use it for soup. One other hint - put one or two unpeeled cloves of garlic in the hollow beneath each half; when the squash is done the garlic is steamy and creamy and can be squeezed out and added to the recipe or just brushed onto the squash.
Ooo, yum. Perfect for the cold weather!
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