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A question about a recipe: Butternut Squash Soup with Miso and Coconut

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I have a question about the recipe "Butternut Squash Soup with Miso and Coconut " from Kenzi Wilbur . Can I just roast halves of butternut squash in the oven and scoop out (rather than cubing which I hate doing)?

asked by lpcooks over 3 years ago
4 answers 782 views
5dd58b70 52d5 415a 8478 ba9053b33e62  kenzi
Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

added over 3 years ago

I think that would work just fine! You may get a deeper flavor from the roasting, which will caramelize the squash -- but that's almost never a bad thing. Let us know how it turns out if you try it!

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amysarah is a trusted home cook.

added over 3 years ago

I've never made this particular recipe (though it looks great, so I will!,) but I make lots of other pureed butternut squash soups - and I ALWAYS roast it in the oven, instead of peeling/cubing. It does add a deeper flavor, plus it's way easier. (As a klutz, I find wrestling a butternut squash with a knife and peeler is begging for trouble;)

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added over 3 years ago

I also do that all the time. At someone's suggestion, I even put the whole squash in the oven, just pricking it so it wouldn't explode. But I found it was more difficult to remove the seeds and gunk after cooking than before.

There's a Thomas Keller recipe that Amanda once wrote about in the NY Times that calls for half roasted and half cubed squash, so if you want to practices layering of flavor, you could try that http://www.nytimes.com... (His soup is great but not so wonderful that I've made it a standard.)

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added over 3 years ago

Leave the seeds in, too. They add to the flavor. (Then scoop them out when you make the soup)

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