- 2-3 pound butternut squash, peeled and diced into bite size pieces
- 1 tsp of vanilla extract (or 1 vanilla bean seeds scraped plus the hull)
- Plus all the regular ingredients for classic risotto:
- 1 cup of rice (shorter the grain the better)
- about 5-6 cups of chicken stock (you might not use it all- it varies each time)
- 1 onion, diced
- ½ cup of dry white wine
- ½ cup of parmesan cheese
Honestly an easy way to prepare this is go to my risotto link because everything is exactly the same except for two things:
- In the pot with the stock add the vanilla
Super Easy Leftover Butternut Squash Soup/Puree
(Serves about 2-4 people depending on how thick/thin you make it)
- 1-2 cups of leftover butternut squash from risotto recipe
- One small onion, diced
- 2 ribs of celery, diced
- 2 small sized carrots, diced
- 2 garlic cloves, minced
- 1-2 cups of chicken stock
- 1 tsp thyme
- salt and lots of fresh cracked pepper
- In a skillet sweat the onion, celery, carrot and garlic. Season with salt and pepper. Remember: Sweating is cooking over medium heat and not browning the veggies. Cook for about 5-7 minutes or until soft.
- Then add the leftover squash and spices. I mashed the squash a bit in the pan to make it easier for blending later.
- Now when everything is heated through- you can do this in either a food processor, blender or you can use your immersion stick blender . I used a regular blender- so I put about half the veggie/squash mixture in the blender with about ½ - 1 cup of stock- and gave it a buzz until blended. Then I emptied the blender and did the second batch.
- Now the consistency is completely up to you- I like thick soups (almost a puree really) and used less stock- if you want it thinner- just use more stock.
- When all batches are done I put the soup/puree back into the skillet and heated it up- just to make sure it was hot throughout. (because I used leftover cold stock)
- When its hot- dish out into bowls and top with whatever you like. Some suggestions: roasted squash seeds, sour cream, crème fraiche, bacon, extra virgin olive oil etc.
If you leave it thick, like a puree, then you could also serve underneath some baked chicken as a side dish application.
Also to make this soup vegetarian- just use veggie stock instead of chicken!