Blog Widget by LinkWithin

Friday, October 10, 2008

non-cream of Butternut Squash soup

it's butternut squash season. the technical term for it is autumn. which brings cider, soups, the colors orange and red to mind. it's a shame jab isn't a fan because i think i'll be making quite a bit of dishes in the coming weeks with this vegetable.

i actually didn't sample the westernized butternut squash soup until just a few years ago. before that, the squash soup i've always had were cubed in a broth, and garnished with loads of green onions, eatten alongside rice and some meat dish. i love either style but the way grandma makes it is my preference.


Grandma's Cubed Butternut Squash Soup
adapted from Grandma

1 butternut squash, cubed. (i baked mine for about 20 minutes to soften, or you could cheat and buy it already cubed)
1 clove of garlic
1 shallot
3 cups of water (or canned broth. the amount is dependent upon how big the squash is and how brothy you want your soup to be)
fish sauce to taste
green onions to garnish (i didn't have any that night so i went without. the splash of green would've made my picture come out prettier tho...)
olive or veggie oil

i make my broth the way i saw my grandma and mom do it. with maybe a few crumbles of ground meat (pork, chicken, or beef, or none at all), shallots and garlic fried in some oil. cook til the shallots and garlic are soft and brown, and meat is cooked through. add in the water. bring to a boil. add the squash. cook time is dependent upon if the squash was baked pre-cubed or cut still hard. obviously use your best judgement. add the fish sauce to taste.

it's been relatively cool in the evenings. this soup just warms me right up. plus, with the exception of cutting the squash, it's so easy. it reminds me of my grandparents. my grandma would make the soup bland on purpose so that grandpa could dip his squash in the hot pepper fish sauce. other than soups and the pasta dish i made in the summer, that's pretty much my repetoire for butternut squash. what do you do with your squash?

last, please don't forget about the boob bake off.

Today's soundtrack: Tracy Chapman, Smoke and Ashes


  1. Mmmm, butternut squash! I definitely dig soups without a the cream. Makes me feel way less guilty about eating them.

  2. I may try this out. I didn't end up making the pepper beef yesterday, but because I didn't have beef. I'm off to buy it now. Fo' real.

  3. This worked like a charm! I baked first, as you suggested, whole for about an hour. I also added some smoked sausage. Yum.

  4. Esi -
    and that is exactly how i feel when i make this soup! :)

    Jen -
    definitely try it, it'll warm you up and be a nice change from the regular cream of squash soup. :)

    Sarah -
    yay! i am so glad. it's just so hearty and warm. i think the next time i make this soup i'll add more veggies and meat to it.

  5. I just came across your blog via another food blog.

    This is how I make my viet butternut squash soup as well. I do add extra salt though and sometimes use the dried shrimp.

    When I made this for a Fall harvest dinner last October I left out the fish sauce since it was paired w/ american food. :-) Before I served it I had to say a disclaimer that this squash soup isn't like the normal version that is pureed and creamy. ha!

    keep up the blogging!

  6. Cb - thanks so much for stopping by and commenting. i am such a fan of the viet style butternut squash soup version. it's somehow lighter but still keeps me warm! :)

  7. I may try this out. I didn't end up making the pepper beef yesterday, but because I didn't have beef. I'm off to buy it now. Fo' real.