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
Today I am going to try making Honey & Orange Glazed Chicken. It looks very tasty.
E J said:
I love squash soup! yum yum. I use chicken stock instead of vegetable stock, and use fat free or low fat coconut milk instead of the heavy cream.
I'm looking into pumpkin recipes right now. I think you can use pumpkin puree instead of butter in cookie recipes, like apple sauce. The texture is different but no fat! I'll let you know how it goes. I'm going to try pumpkin soup to, as I think it may be considered a type of squash, if not, closely related. Mom used squash in a pumpkin cookie recipe and you couldn't tell the difference.
I've heard of putting brown sugar on yams… maybe that was it?
both butter and cream would have made a big difference taste-wise (chefs love butter!), though they're not healthy (I use them anyway, just in moderation). I wouldn't think leaving out the nutmeg would make a massive difference, as it's more of a subtle flavour. Asparagus has a pretty strong, distinct flavour, so it could conflict with the sweet taste.