Cooking.  I love to cook and for the most part what I make is good!  I enjoy my food.  But I made something new and it didn’t quite taste great.  Butternut Squash Soup.  I’m doing a little more cooking with different kinds of squash like spaghetti squash and now butternut squash and soon acorn squash.  I never knew all these different types of squash existed!   I didn’t like squash as a kid, no matter how much brown sugar Dad put in the mashed up squash.  Maybe that’s why it didn’t turn out so good.

I followed the recipe except I had some asparagus so I added that in.  Maybe that is what made the difference.  Even the fiance didn’t care for it too much and he loves food.  After he had it I knew it wasn’t just me!  We had a little bit of it and then went out.  When I got back I decided to heat it up and add some brown sugar.  My Dad put brown sugar in his squash so maybe that will work.  Or wait, now that I think about it was it turnip?  Either way I didn’t like either vegetable.  Ok, back to the soup.  I didn’t have a bowl of it, but I did try some on a spoon.  It seemed to bring out the taste a little more.  It still isn’t a favourite and won’t make it into my personal cookbook.  I’m going to have it for lunch today and see if I change my mind, but I highly doubt it.

Maybe if you are a squash loving person you would love the soup!  Here is the recipe if you want to try it out:

Butternut Squash Bisque

  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1/2 cup diced onion
  • 3/4 cup diced carrots
  • 4 cups peeled and cubed butternut squash
  • 3 cups vegetable stock
  • salt and ground black pepper to taste
  • ground nutmeg to taste
  • 1/2 cup heavy cream (optional)

  1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
  2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Things I changed:
I used Olive Oil instead of canola and butter.  I baked the squash first.  It is really hard to cut when it is raw.  Others on the site that I got the recipe recommended doing this.  I didn’t have nutmeg.  I also used a little bit of skim milk instead of heavy cream.  Others recommended not using the cream or using 1/2 and 1/2.  I also added asparagus (not recommended).

Maybe I should give it a second chance without the asparagus.  What do you think? 

For more great recipes visit

Today I am going to try making Honey & Orange Glazed Chicken.  It looks very tasty.