I've NEVER had a butternut squash, NEVER cooked it, much less CUT one! All I've heard is "Oh, they're so hard!"
My sister-in-law likes Butternut Squash soup. One of my Facebook friends said she fried it like green tomatoes or cook it like you would sweet potatoes. Another friend said bake it with brown sugar and cinnamon.
So here it is, my self-imposed Butternut Squash Challenge.
Two of those stubborn squash were needed to make a soup. I found 2 simple recipes, one from the Food Network that had nutmeg and the other Paula Deen recipe had cream that just happened to be very similiar.
I ran my knife across the sharpener a time or two and sliced those two in half. Not a big deal if you use a sharp knife.
Trim the ends and scoop out the middle. Then using a sharp vegetable peeler, peel the squash.
I used my stainless steel vegetable peeler from Rada Cutlery. Get one!
Chop the squash into 1 inch pieces. Not hard to do.
I waited until the very end to add nutmeg or cream. Once the veges were done, put them in a blender to puree.
After it's all pureed, I then divided the mixture to make two different variations, one with nutmeg added and the other with cream added.
|Butternut Squash Soup with Nutmeg|
|Butternut Squash Soup with Cream|
I prefer the one with nutmeg.
Two squash down, two to go!
Stay tuned, two more recipes to try!