How to Cook Butternut Squeeze For Soup
A popular summer treat that is versatile enough to be made into a dinner or served as a side dish, or a portion of breakfast food, is how to cook butternut squash for soup. This vegetable is a member of the pumpkin family and can be found in many of the same grocery stores and markets as the common, more familiar variety of squash. The skinless, buttermilk variety is the one usually found at your local markets and is usually less expensive than the more familiar orange variety.
The skinless, buttermilk variety can be roasted, baked, fried, broiled, or even sauteed, depending on personal preference. There are many variations on how to cook butternut squash for soup, but in this article, we will focus on how to roast it, making a delicious vegan hot soup.
How To Cook Butternut Squash For Soup: To prepare this soup, begin by cleaning out the butternuts and rinds from the potatoes and then cut them into chunks. Then, cut them into fourths, each chunk about the size of a quarter. Next, cook the chunks over medium heat, stirring often, until they are almost burning. Drain the potatoes and then turn them on one at a time into a separate pan, lined with paper towels to absorb the excess oil and moisture.
Once the butternuts are almost dry, add them to the pot with all the other ingredients except for the carrots.
Stir the contents of the pot together to blend well. Then, place the contents of the pot over medium heat, stirring often, until the vegetables are soft and the liquid begins to simmer. Cover the pot tightly and allow the contents of the pot to simmer for approximately an hour. When the time is up, turn the stove off, unplug the burner and wait for the squash to cook fully.
As the squash starts to boil, add the reserved vegetable pieces to the pot along with the reserved oil, sage, and salt. Cover the pot tightly. Allow the mixture to simmer for another hour. Once the time is up, turn the stove off and remove the pot from the heat.
When the butternuts have cooled down, peel off the skin and cut them into chunks. Then, fold each piece of the squash over into half-inch pieces. Lightly wet the kitchen towel with water and wring it so that all the water is absorbed. Place the vegetables in a mixing bowl and gently mix the ingredients until they become a smooth paste. Salt and pepper to taste should be added to the mix and serve immediately.
Another method of preparing butternuts is by using a pressure cooker.
Place the squash, cut side down, in the pot with the lid on top. Add enough water to cover the vegetables and place them on the stovetop. Increase the pressure and bring the pot to a boil, turning the flames down low. Add fresh herbs such as thyme, rosemary, and oregano and season with salt and pepper to taste.
How to cook butternuts for soup can be even easier if you use a pressure cooker or slow cooker. When vegetables are stewed, they retain much of their nutrients, including the vitamins A, C, and E, as well as iron, magnesium, and phosphorus. A high-quality meat stock (which can be purchased at any good grocery store) is the best thing to use as a base. Red pepper powder can also be added to the stock for additional spice.
The longer the vegetable stew, the sweeter the resulting soup. A great way to avoid soup-like tasting foods in a slow cooker is to allow the beans to boil in their own liquid until they are almost completely soft. Remove the dried beans from the cooker and set them in a large saucepan filled with water. Bring the pot to a boil, add the dried beans, and cover for about ten minutes. Once the butternuts are soft and there is no more steam released, transfer the mixture to a clean glass bowl and refrigerate until ready to use. A delicious and nutritious soup!