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Herbs for butternut squash soup

I'm making roasted butternut squash soup for dinner tonight and I am a bit tired of the curried or cinnamon or nutmeg butternut squash soup scene. Does anyone have any suggestions for something a bit different?

asked by Catherine about 2 years ago

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14 answers 1340 views
Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

I'm fond of fresh thyme and cayenne or dried chili flakes. You could also do toasted cumin and nacho chili powder. Just be cautious with the cumin so it doesn't overpower.

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Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

That's supposed to say ancho chili powder, not nacho.

cv
cv
added about 2 years ago

I thought that was an uncharacteristic endorsement from you. ;-)

Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

Lol..I'm kind of wondering if there is such a thing as nacho chili powder. Not so good ingredients like dehydrated cheese and onions are coming to mind.

cv
cv
added about 2 years ago

Well, nacho chili powder should be very easy to spot on a store shelf: it will be fluorescent orange, have a wonderful shine and bouncy superball texture. The ingredient list should include annatto.

Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

Definitely a Diablo orange. Superball texture is a good image. Whatever happened to superballs?

cv
cv
added about 2 years ago

How about Mexican style like oregano and/or epazote?

Another option would be to go for something like Chinese five-spice.

Maybe a little chopped chive to sprinkle before serving.

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e_phemera
added about 2 years ago

Dried thyme, generous white pepper, smoked salt (Japanese Iburi Jio Cherry Smoked Salt)

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amysarah
amysarah

amysarah is a trusted home cook.

added about 2 years ago

I love butternut squash soup, but by mid-winter also get that 'same old, same old' feeling. A Spanish-ish variation I like: smoked paprika (Pimenton,) thyme and a splash of sherry vinegar at the end. Or, with a more conventional cinnamon/allspice/coriander type flavor, garnish it with a drizzle of toasted pumpkin seed oil (amazing stuff!) or reduced balsamic syrup. Either way, serving with a dollop of sour cream/creme fraiche and chopped chives livens things up.

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ChefJune
ChefJune

June is a trusted source on General Cooking.

added about 2 years ago

I like a finely ground teaspoon of dried Herbes de Provence.

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lloreen
added about 2 years ago

I love a lot of ginger in my butternut squash soup. It's especially good for when you are feeling under the weather.
Fresh sage or tarragon are lovely too.

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Catherine
added about 2 years ago

Thank you for your input everyone! I went with fresh ginger, garlic, shallot, and orange zest in the end. It was pretty good! Even the little ones ate it without complaint :)

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cv
cv
added about 2 years ago

Great job and thanks for posting a followup with the outcome. Many posters do not (not singling out Food52 forum people, this happens all the time at any online forum, especially first-time posters often never post again).

Ginger-citrus is a great combo and very versatile. I'll use it in everything from veggie sautes to meat (especially poultry) and seafood (like prawns). Of course, there is also gingerbread with a lemon glaze like lebkuchen. I don't bake sweets anymore but I appreciate an occasional cookie.

Summer of Eggplant
added about 2 years ago

I would have gone the sage route myself - maybe next winter.

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