Recipe: Butternut Squash Soup with Gingerbread and Brown Butter (2024)

FAQs

How do you make butternut squash soup less bland? ›

Sage and Nutmeg: both of these spices pair beautifully with butternut squash and add a depth of flavor that you will love. Salt and pepper: brings out the flavors in the soup. You may want to use more or less to taste, but the measurements provided are what tasted best to me.

As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.

How do I thicken butternut squash soup? If you find the soup is too thin, try adding pureed white beans to the soup. You can also use a small amount of cornstarch or arrowroot powder mixed with water (called a slurry) to thicken it up. Use a 1-to-2 ratio (for example, 1 teaspoon of cornstarch to 2 teaspoons of water).

Sizzle a pinch of Madras curry powder, garam masala, equal parts ground cumin and smoked paprika, or a sprig of rosemary in your saucepan, then add butternut squash soup. Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

How long can you keep butternut squash soup? This Butternut Squash Soup will last about 4-5 days in the refrigerator. As always, use common sense and if it doesn't smell right, then throw it out.

What to Serve with Butternut Squash Soup. Enjoy this soup as a starter, side, or main dish. When I'm making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad.

How to cook Butternut squash. You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups.

Why is my butternut squash soup gritty? ›

The flesh of the squash is soft and tender—perfect for a smooth pureed soup. Why is my butternut squash soup gritty? Under-cooked squash will make this soup more gritty than smooth. Make sure all of your vegetables (and fruits) are very tender before blending and you'll have effortlessly creamy soup every time.

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Spice-Roasted Butternut Squash

Cumin, coriander, and cayenne pepper bring warmth and spice to this simple, tender roasted squash dish.

No doubt, squash's flavor issues stem from the fact that it's mostly water. Being as much as 95 percent H2O, it's no surprise that it tastes a lot like water, which is to say, bland.

i recommend countering that sweetness with a bit of acid — a squeeze of lemon or some vinegar. you probably won't need too much, just add a bit and taste. if you need more, add gradually.