Butternut Squash Soup recipe?

[of5cruisers]

Does anyone know how I can get my hands on the Creamy Butternut Squash with apple soup recipe? We just sailed the Oosterdam and it was fabulous. We couldn't find it in the recipe books for sale and I can't seem to find a way to get it. Any help?

[IRL_Joanie]

Does anyone know how I can get my hands on the Creamy Butternut Squash with apple soup recipe? We just sailed the Oosterdam and it was fabulous. We couldn't find it in the recipe books for sale and I can't seem to find a way to get it. Any help?

 

Not sure if this is the same recipe, but it is one that my hubby uses (he swears it tastes the same): http://www.cookstr.com/recipes/creamy-butternut-squash-and-apple-soup It is heavenly!! And I hate squash:D

 

Joanie

[of5cruisers]

Thank you Joanie. I will try it this weekend.

[Boytjie]

It's an easy recipe to play around with - and Joanie's is similar to what I usaully do (I am not a big recipe follower, I experiment!). For variation stir in some sour cream at the end. I also use fresh grated ginger.

[m steve]

A Taste of Celebration. You can buy it online at ecookbooks.com for 40% off list price and free shipping.

[themerle]

Not sure if this is the same recipe, but it is one that my hubby uses (he swears it tastes the same): http://www.cookstr.com/recipes/creamy-butternut-squash-and-apple-soup It is heavenly!! And I hate squash:D

 

Joanie

 

Thanks for the link! The recipe sounds good. I'll have to try it.

[CapnShrimp]

We recently cruised the Inside Passage, Alaska, and the recipe I longed to find was the Butternut Squash Soup. In this case it had a holiday twist, served over a cranberry compote with fried sage leaves. I'm not sure that it was also combined with the apple soup but when I obtain the cookbook I can experiment.

 

We regularly host official international visitors for dinners and I would love to serve this to them.

 

Thank you Of5, MSteve and Joanie for the questions and tips about this.:D

[sail7seas]

A Taste of Excellence Cookbook by Chef Rudi Sodamin has recipe for Roasted Shallot and Butternut Squash Soup with Beet Crisps. (p. 64).

 

Perhaps that would be helpful for you.

 

Edited August 26, 2013 by sail7seas

[TiogaCruiser]

Not sure if this is the same recipe, but it is one that my hubby uses (he swears it tastes the same): http://www.cookstr.com/recipes/creamy-butternut-squash-and-apple-soup It is heavenly!! And I hate squash:D

 

Joanie

 

Just tried this tonight as a dry run for Thanksgiving and and it was great!

 

I made the following changes:

In place of milk I used cream. I microwaved dries cranberries in water 2 minutes and let them cool 2 hours. I added diced Macintosh Apple to the cranberry and put a heaping tablespoon in the bottom of each soup cup. Then added a tablespoon of friache cream with sage mixed in and put that on top of the cranberry/apple mixture. Then I poured the soup over a the table.

 

Oh wow!

 

Thanks Joanie and crewnews for sharing.

[solocanadian]

There are lots of yummy recipes on Google. Just be sure you have an immersion blender. It's sure easier to use one of these than to transfer hot ingredients to a blender.:)

[Crew News]

Does anyone know how I can get my hands on the Creamy Butternut Squash with apple soup recipe? We just sailed the Oosterdam and it was fabulous. We couldn't find it in the recipe books for sale and I can't seem to find a way to get it. Any help?

 

Here is the HAL recipe as provided to me via thumb drive by a Head Chef:

 

Note that you will have to reduce the quantities from the 100 servings with a calculator.

 

MENU ITEM:

Soup – Butternut Squash and Apple Chowder

 

Yield: Serves 100

 

Ingredients

Onions, small diced - 2 pounds

Celery, small diced - 2 pounds

Green Bell Peppers, small diced - 1.25 pounds

Flour - 1.25 pounds

Acorn Squash, peeled, diced - 10 pounds

Apples, diced - 3 pounds

Potatoes, peeled, small diced - 5 pounds

Chicken Stock - 2 gallons

Bay Leaf - 5 each

Heavy Cream, scalded - 5 pint

Milk, scalded - 2 tablespoons

Salt to taste - 3 teaspoons

White Pepper to taste - 1 tablespoon

Tabasco to taste - 1 teaspoon

Worcestershire sauce to taste - 3 teaspoons

Nutmeg to taste - 1 teaspoon

Cinnamon - 1 cup

Aroma seasoning powder - 2 tablespoons

 

FOR SERVICE:

 

 

• Sweat the onions, celery and peppers in oil.
  
• Add flour and bay leaf, and cook to make a blond roux.
  
• Add the chicken stock gradually, whipping to work out the lumps, bring the soup to a simmer. Cook for 30 to 40 minutes.
  
• Add the acorn squash, apples and the potatoes to the soup.
  
• Simmer until potatoes and squash are cooked well. Remove the bay leaf.
  
• Puree/blend the entire soup, place back in the kettle.
  
• Combine the heavy cream and milk add to the soup.
  
• Add and adjust seasoning with salt, white pepper, Tabasco, nutmeg, cinnamon, aroma seasoning and Worcestershire sauce.