Comments on: Butternut Squash Soup

By: Erin

Erin — Wed, 12 Nov 2008 17:58:33 +0000

I tried the peeler but apparently I’m not very handy with one.. that skin is freaking tough, I can hardly chop the derned things in half.

By: James

James — Wed, 05 Nov 2008 23:20:33 +0000

Erin,
Interesting technique, you really can’t beat the microwave for certain things can you? I just use a vegetable peeler to get them out of their skins though. I guess I left that part out of the recipe, oops.

By: Erin

Erin — Tue, 04 Nov 2008 18:26:23 +0000

I just made a huge pot (3 x butternut squashes) of this for a party last weekend… I never tried it with bacon.. my recipe uses 2 med carrots (pureed as well) for each squash, and uses fennel seeds (in with the puree, to grind the fresh fennel up and maintain their flavor). I also just slice the squash into sections, put them in a large flat dish with a few inches of water on the bottom and mostly-cover in the microwave to steam them out of their skins easily, it only takes 15-20 minutes that way, though it probably doesn’t have the same taste as a bacon-roasted squash! I might have to try that, and making ravioli from it sounds delicious!

By: Bill

Bill — Tue, 14 Oct 2008 00:42:08 +0000

Looks pretty good. Today I had some pumpkin curry soup that Heather’s friend made and I was going to talk to you about doing some Autumn soups. I like the idea of adding the bacon since I usually find butternut squash soups too sweet.

By: Jessie

Jessie — Mon, 13 Oct 2008 21:53:15 +0000

Wow. That looks so simple and SO good.

+Jessie
a.k.a. The Hungry Mouse

By: Erik

Erik — Mon, 13 Oct 2008 00:04:14 +0000

I love to roast butternut squash, but I usually do not use bacon on it unless I am using the squash in a risotto. When I do, though, I like to add sage leaves underneath the bacon, plus a couple out in the open that are coated with a bit of oil. I find that sage and bacon go really well together.
Of course, bacon goes with nearly everything.
Now, to return to my bacon and chocolate sundae…