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question about butternut squash recipe

9 years ago

Hi, everyone. I have a butternut squash soup recipe that calls for 1/2 pound b.s.,1/2 C chopped onions, 1 Tbsp butter, 2 cups chicken broth, 1/2 cup whipping cream, 1/2 tsp white pepper, kosher sale, and creme fraiche for garnish.

My question is: Can 1/2 pound b.s. be right? That's only half of a squash. I've made it for family many times and always just go by taste, doubling things or tripling or whatever. But I'm making it for my book club now and I want it to be "right". (I'm the nervous cook-- can't even call myself a cook --who posted below.) Any thoughts? I got two squash so I'm planning on quadrupling the ingredients, I guess, if 1/2 pound seems like it makes sense. Thanks very much.

Comments (5)

ruthanna_gw
9 years ago
I would guess it's one two-pound butternut squash.
lascatx
9 years ago
Or it could have been 1/2 butternut squash -- leaving open still the question of how much that really is. Half a pound doesn't sound like much to me. If you've been making it with more and that's the way you like it, that's the way I'd serve it. The "right" way is the way it tastes best, Trust yourself.
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The curing that farmerdilla mentioned is important for storage. After your butternuts have reached their final size (it may vary between squash) they will usually turn a golden amber-brown. At that time or within weeks but before disease kills the vines you should cut the sqash leaving a few inches of stem on each squash. In dry weather you can usually leave them in the garden to completely dry the stem before bringing the squash in. In damp weather or if hard frost is forecast bring them to a spot you can cover them but uncover and spread them to allow the stems to continue drying. The flavor difference between a mature butternut and immature one is much like the difference between a zucchini and a sweet potato. I've grown many different winter squash and these are still my favorites. Enjoy your harvest but don't rush it.
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I haven't grown squash in several years, maybe someone else here or on the veggie forum will be able to answer your question better than I can. For the first few frosts, which tend to be quick and to come in singles, I'd just cover any plants with unripe squash with several layers of newspaper, or a double layer of lightweight tarp or sheets, because leaving them on the vine is your best bet. I personally have never tried harvesting unripe ones, but if I did try it I'd bring in a good length of vine with each one and hope or pray for the best. Sorry I can't be more helpful, perennials and shrubs have invaded by old veggie garden to the point that I'm lucky to have a few tomatoes out there.
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I'm experiencing the lull before the storm right now, so I thought I'd better take the opportunity to express my thanks for the recipe. I baked the rolls yesterday, and decided my husband and I could share one roll -- just a taste test. When he was done with his portion he told me he'd be happy to finish off the other 19 rolls all by himself and just keep their prior existence a secret from the rest of the family at Thanksgiving dinner. So I'd say they were a hit with him! I liked them too. And with some leftover mashed butternut squash and canned pumpkin, I can see me making a few more batches in the near future. Next time, however, I'll make sandwich rolls because I use those more than dinner rolls. I like having sandwich/hamburger buns in the freezer because they're so versatile. Thanks for the recipe, Annie.
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Hi Msazadi - Yes, I did it on the stove top, but it cooks at a bare simmer, so I think you could easily do it in a 300 or 325 degree oven. Now that you mentioned it, the recipe calls for 2 inch pieces of butternut, but that seemed enormous to me. The largest pieces I did were about 1 inch square, and I did some that were smaller. Next time I will actually do most of them that 1 inch size, because since I cooked it so much longer than the 1 hour called for the smaller pieces kind of disolved into the sauce... Though then again, that did make the sauce extra delicious... Emily
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mtnrdredux_gw
9 years ago
I'd compare it to the proportions given in other recipes and make a judgment call. It's not baking; you can always adjust ...
robin44444
Original Author
9 years ago
After comparing to other recipes -- and what a great idea! All these years, never thought of that! -- I think it's one 2-pound squash. I have two 3-pounders, so I'm going to triple everything to taste. Thanks very much.
robin44444
Original Author
9 years ago
After comparing to other recipes -- and what a great idea! All these years, never thought of that! -- I think it's one 2-pound squash. I have two 3-pounders, so I'm going to triple everything to taste. Thanks very much.

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