The Brew House

Creating really good soups requires some familiarity, but during the autumn they are usually well worth the extra effort spent. In the past little while, garden vegetable soups have become increasingly sought-after as they seem to be warming appetizers ". The most well-liked soup of all root vegetables has got to be butternut squash. This squash has an exquisite taste and a surprisingly smooth finish that turns sweet well when oven baked.

In fact, that is the formula to a wonderful butternut squash soup recipe - baking the vegetable beforehand. You see the essential sweetness that comes from a little dry browning adds intriguing levels of flavor that pretty much happens all naturally, regardless the skill level of the chef making the soup.

As a matter of procedure, the butternut squash should be baked in the oven before it is blended into a soup. To do that, raise your oven to about medium high degrees to warm up. In the interim, strip your butternut squash with a durable thin knife. The peel is so hard I really use a boning knife for this task. You also need to make sure to follow the outside shape of the lower half so as not to lose the meat of the root vegetable to waste.

When all is cleaned and deseeded, then just cut up the squash up into smaller pieces and spread them on a cookie sheet. I spray a small amount of oil on the nuggets, and add a few specks of nutmeg and cinnamon. To help the caramelization technique along I also add some dark sugar. This is an ingredient that will complete the soup anyway, so roasting it with the vegetable really works.

Now just bake the butternut squash until the edges start turning colour, the sugar has fully melted, and that alluring buttery aroma fills your household. Only then are you ready to fuse it into a terrific butternut squash soup.