Tag Archives: Butternut Squash

Butternut Squash Soup with Coconut Milk and Pears

6 Oct

I gave away this soup entirely (almost) with the title of this post.  It’s so simple, the other ingredients are water, onion, and pumpkin seeds.  Butternut squash truly makes one of the creamiest, silkiest pureed soups that one really doesn’t need much else to make it fabulous.  I added coconut milk to this soup because I love coconut milk, but you don’t really need to do that.  It’s wonderful, though, so I highly recommend it.

Ingredients

1 medium (about 2 lbs.) butternut squash

1 medium onion

2 large or 3 medium pears of your choice (I used bartlett pears)

2 T olive oil

1 cup coconut milk (About half of a can–save the rest for another use, freezing if necessary.  I like to use it in my coffee!)

4 cups of water

Salt to taste

Pepitas (green pumpkin seeds) for garnish (optional)

Preparation

Chop the squash in half, and then small pieces to make peeling easier.  Peel the cubes of squash with a knife suitable for peeling.  Peel the pears and chop the onion.

Heat the olive oil in a soup pot over medium heat.  Add the onion once the oil is hot.  Stir to coat the onion with the oil, and allow to cook for about 5 minutes.  Add the chopped pears and squash, stirring together. Add the water, and turn on high to bring to a boil.  Once the mixture boils, turn down to medium low, cover, and cook for about 15-20 minutes, or until the squash is tender (about like a cooked potato).  Once the mixture is cooked, use a hand blender or a regular blender to puree the soup, working in batches.  Be careful not to overfill the blender so the hot liquid does not pop out and burn you.  Transfer each batch to a large bowl or other container.  Once it is completely pureed, return to the pot, and add the coconut milk with about 2 tsp of salt.  Stir, and taste.  Add more salt if needed.  Serve the soup topped with pepitas.

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Butternut Squash Quesadillas with Goat Cheese and Salsa Verde

9 Jan

This is a dish I actually made around Thanksgiving, but I’m a little behind on posting to the blog.  This is part of my effort to catch up!  I was looking for interesting ways to prepare butternut squash.  To be honest, I didn’t much like butternut squash, or any of the winter squashes for that matter, until recently.  I thought…seriously, a lot of people love butternut squash…so maybe I’m just preparing it wrong?  So, to make a long story short, I do in fact really enjoy butternut squash now.  This is one of those dishes that has helped convert me to a squash lover.  I found this on the Austin American Statesman website.  Here is the link.

I made some changes to it, as I usually do.  The biggest difference is that I didn’t include any goat cheese in the green sauce.

Ingredients

1 butternut squash (about 2 lbs)

Olive oil to coat the squash

Whole wheat tortillas

1 medium onion, chopped

2 cloves garlic

4 or 5 tomatillos

3 jalapeno chiles (more or less, depending on how hot (or not) you want the salsa)

Salt and pepper to taste

1/2 cup fresh cilantro

Juice of 1 lime

Goat cheese, crumbled

Instructions

Preheat the oven to 375 F.  Split the squash in half, rub it with olive oil.  Sprinkle with salt.  Put the squash on a cookie sheet or in a glass baking dish.  Bake for about 45 minutes, checking on it after about 25.  When the squash is done, it will be tender, more or less the texture of a cooked potato. It should come out looking about like this:

While the squash is in the oven, make the salsa.  In a skillet, heat a few tablespoons of olive oil.  Add the chopped tomatillos, onion, garlic, and chiles.  Add about a 1/2 tsp salt and some pepper.  Saute until the vegetables are all tender, around 15 minutes.  Add to a food processor or blender, and add the cilantro, and the lime juice.

Puree.

Scoop the cooked squash out of the skins with a large spoon.  Mash it with a fork in a medium mixing bowl.  Add a bit of salt, and stir.

Heat a skillet over medium heat.  Heat the tortillas on one side, and once slightly browned, flip.  Then, fill with some squash mixture, and dot with pieces of goat cheese.  Fold to form the quesadilla.  Once the filling is warmed through, remove form the skillet and top with the green sauce.  Yum!