Pureed Butternut Squas
Martha and deputy food editor Allie Lewis Clapp prepare pureed butternut squash soup.
Pureed Butternut Squash Soup
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Pureed Butternut Squas
Martha and deputy food editor Allie Lewis Clapp prepare pureed butternut squash...
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The Martha Stewart Show, January Winter 2008
- Yield Serves 6
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Ingredients
- 2 tablespoons olive oil
- 1 onion, coarsely chopped
- Coarse salt and freshly ground pepper
- 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 1 to 3 teaspoons fresh lemon juice
Directions
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In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
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Add squash, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until squash is tender, about 20 minutes.
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Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.
My family and friends really enjoy this soup. We make it for Thanksgiving and Christmas every year. We like that it's not heavy and creamy. I think that coming from a chinese background where a lot of soup bases are made with chicken stock, this really appealed to our palette!
I want to remove this from my collections but haven't figured out how yet. After reading the comments, I don't want to make it.
hmmm.... not terrible, but, tasted alot more like chicken and less like squash. i am usually a squash purist, i wouldn't add sugar or orange juice to it. i remember YEARS ago there was an amazing squash soup in Martha Stewart Living magazine. i am pretty sure it had some weird things in it, but it was stellar. My husband is begging me for it, but i haven't made it in 2 years.
I hated this recipe.
This was very good! I also added a chopped leek
turned out good. I accidently didn't have enough butternut, so soup turned out a little bit more of a chicken taste, but still good.