"C. James Strutz" wrote in
:


"lostcherree" wrote in message
...
I have a small jar of butternut squash puree... what could I go with
it ??

Heather

I like mashed butternut squash with only salt and pepper. Or use it to
stuff raviolis. You can buy pre-cut eggroll wrappers if you don't feel
like rolling out your own dough. Dab a bit of filling in the middle,
fold over, and crimp. Great served with a mild curry cream sauce.




mmmm stuffing for raviolis sounds good

thanks!

Heather

I once had a Butternut Bisque at a restaurant. It was rich and creamy,
topped off with a little drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?


"lostcherree" wrote in message
...
I have a small jar of butternut squash puree... what could I go with it ??

Heather

"XwomX" wrote in
news:wwFgb.40708$pl3.21345@pd7tw3no:

I once had a Butternut Bisque at a restaurant. It was rich and
creamy, topped off with a little drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?


"lostcherree" wrote in message
...
I have a small jar of butternut squash puree... what could I go with
it ??

Heather


I was thinking about making a soup with it too, just what spices to add?

Heather

lostcherree wrote in message ...
"XwomX" wrote in
news:wwFgb.40708$pl3.21345@pd7tw3no:

I once had a Butternut Bisque at a restaurant. It was rich and
creamy, topped off with a little drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?


"lostcherree" wrote in message
...
I have a small jar of butternut squash puree... what could I go with
it ??

Heather


I was thinking about making a soup with it too, just what spices to add?

Heather

Here's a recipe you may want to use as a guide:

Butternut Squash and Ginger Soup

1 medium onion, peeled and chopped
2 cloves garlic, crushed
1 tbsp vegetable oil
7006 / 1 1/2 lbs butternut squash, peeled and chopped
2 tsp freshly grated ginger root juice
a pinch of freshly grated nutmeg
salt and pepper to taste
1 1/2 pints light vegetable stock

Sauté the onion and garlic in the oil for about 5 minutes, covered,
without browning. Add the butternut squash, ginger juice, nutmeg and a
little seasoning. Cover and continue to cook for a further 10 minutes,
stirring occasionally to prevent browning.

Add the stock, bring to the boil and simmer for 20 minutes or until
the squash is tender. Puree the soup in a blender or food processor.
Reheat to serve. Garnish with chopped chives, freshly grated nutmeg or
a swirl of soy cream if so inclined.

"XwomX" wrote in message news:wwFgb.40708$pl3.21345@pd7tw3no...
I once had a Butternut Bisque at a restaurant. It was rich and creamy,
topped off with a little drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?


"lostcherree" wrote in message
...
I have a small jar of butternut squash puree... what could I go with it ??

Heather

Butternut Bisque

6 cups water
6 cups butternut squash, peeled and cubed (about 2 1/2 lbs)
3 cups potatoes, diced (Yukon Gold if available)
1 large onion, chopped
8 cloves garlic, minced
14oz can Mexican style stewed tomatoes (diced tomatoes mixed with a
bit of cumin and oregano)
1/4 cup nutritional yeast
1 tsp dried thyme
1/4 tsp ground sage
1/8 tsp white pepper
generous sprinkling of fresh ground nutmeg
1/3 cup mellow white miso
1/4 cup dry sherry
1 tbsp tamari

Place water, squash, potatoes, onion and garlic in a 6 quart saucepan
and bring to a boil. Reduce heat to medium and cook 30 to 45 minutes
or until the vegetables are tender. Remove 3 cups of the veggies to
the bowl of a food processor and add the stewed tomatoes and
nutritional yeast. Process the mixture to a thick puree. Return the
puree to the soup and add the thyme, sage, pepper and nutmeg.

In a separate bowl, blend the miso with the sherry and add to the
bisque with the tamari. Reduce heat and simmer 5 minutes or just until
the bisque begins to bubble. Do not boil. Serve with a crusty
sourdough bread.

"MrFalafel" wrote in message
om...
"XwomX" wrote in message
news:wwFgb.40708$pl3.21345@pd7tw3no...
I once had a Butternut Bisque at a restaurant. It was rich and creamy,
topped off with a little drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?


"lostcherree" wrote in message
...
I have a small jar of butternut squash puree... what could I go with
it ??

Heather

Butternut Bisque

6 cups water
6 cups butternut squash, peeled and cubed (about 2 1/2 lbs)
3 cups potatoes, diced (Yukon Gold if available)
1 large onion, chopped
8 cloves garlic, minced
14oz can Mexican style stewed tomatoes (diced tomatoes mixed with a
bit of cumin and oregano)
1/4 cup nutritional yeast
1 tsp dried thyme
1/4 tsp ground sage
1/8 tsp white pepper
generous sprinkling of fresh ground nutmeg
1/3 cup mellow white miso
1/4 cup dry sherry
1 tbsp tamari

Place water, squash, potatoes, onion and garlic in a 6 quart saucepan
and bring to a boil. Reduce heat to medium and cook 30 to 45 minutes
or until the vegetables are tender. Remove 3 cups of the veggies to
the bowl of a food processor and add the stewed tomatoes and
nutritional yeast. Process the mixture to a thick puree. Return the
puree to the soup and add the thyme, sage, pepper and nutmeg.

In a separate bowl, blend the miso with the sherry and add to the
bisque with the tamari. Reduce heat and simmer 5 minutes or just until
the bisque begins to bubble. Do not boil. Serve with a crusty
sourdough bread.

I think you should call yourself "MrReceipe" rather than "MrFalafel"!

(MrFalafel) wrote in
om:

lostcherree wrote in message
...
"XwomX" wrote in
news:wwFgb.40708$pl3.21345@pd7tw3no:

I once had a Butternut Bisque at a restaurant. It was rich and
creamy, topped off with a little drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?


"lostcherree" wrote in message
...
I have a small jar of butternut squash puree... what could I go
with it ??

Heather


I was thinking about making a soup with it too, just what spices to
add?

Heather

Here's a recipe you may want to use as a guide:

Butternut Squash and Ginger Soup

1 medium onion, peeled and chopped
2 cloves garlic, crushed
1 tbsp vegetable oil
7006 / 1 1/2 lbs butternut squash, peeled and chopped
2 tsp freshly grated ginger root juice
a pinch of freshly grated nutmeg
salt and pepper to taste
1 1/2 pints light vegetable stock

Sauté the onion and garlic in the oil for about 5 minutes, covered,
without browning. Add the butternut squash, ginger juice, nutmeg and a
little seasoning. Cover and continue to cook for a further 10 minutes,
stirring occasionally to prevent browning.

Add the stock, bring to the boil and simmer for 20 minutes or until
the squash is tender. Puree the soup in a blender or food processor.
Reheat to serve. Garnish with chopped chives, freshly grated nutmeg or
a swirl of soy cream if so inclined.

yaya ... this first one sounds just right for me

I'll have to make it tomorrow

Heather