- Yield: 4 servings
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Serving: For 4 People
BUTTERNUT SQUASH SOUP and WESTERN SANDWICH
Hi and Welcome to our website!
Thank you for stopping by and if you are looking for a tasty butternut squash soup and western sandwich you are in the right place. Our soup today is made with roasted butternut squash and root veggies, flavoured with ginger, nutmeg, onion and onion powder, black pepper and sea salt.
Fresh butternut squash before you cut it in half water the outside, then cut in half. Season with nutmeg and ginger and put on a cookie sheet with a piece of parchment paper and roast for 60 minutes in the oven on 350ºF heat, first on one side for 30 minutes and flip over and roast on the other side for 30 minutes.
This is a quick and tasty soup, roasting it in the oven gives it that adding taste you can't get from just boiling the veggies. But you can just boil the pulp in cubes if you wish.
Please continue on to our recipe posted below and don't forget to print it for your keepsake, and check out our cookbook link posted below.
https://www.bonitaskitchen.com/cookbook
Ingredients
- Butternut squash - 1 each
- Carrot - 1 medium, peeled and chopped
- Potato - 1 medium, peeled and cut in half
- Onion - 1 medium, peeled and cut in half
- Parsnip - 1 medium, peeled and chopped
- Celery - 1 stick
- Nutmeg - ¼ tsp
- Ginger - ¼ tsp or more, fresh or ground
- Sea salt - 1 tsp
- Black or white pepper - ½ tsp
- Onion powder - ½ tsp
- Garlic - 1 clove, pressed or ground
- Butter - 1 tbsp
- Veggie broth - 2 or 3 cups
- Croutons - 10 each, for garnish
- Sour cream - 2 tbsp
- WESTERN SANDWICH:
- Eggs - 2 large
- Ham - ½ cup, chopped
- Bell peppers - ¼ cup, chopped
- Green onion - ¼ cup, chopped
- Tomato - ¼ cup, chopped
- Sea salt - ½ tsp
- Onion powder - ½ tsp
- Black or white pepper - ½ tsp
- Butter or margarine - ½ tbsp
- Cheese - 2 slices or 1 cup shredded
- Milk or cream - ½ cup
- Bread - 4 slices, any type
- Mustard - 1 tbsp
- Mayo - 1 tbsp
Instructions
Method for Butternut Squash:
Cut butternut squash in half and scoop out seeds, then add nutmeg and ginger to the orange pulp. After place on a pan covered with parchment paper.
Then preheat oven to 350ºF and roast butternut squash for 30 minutes pulp up and 30 minutes pulp down. When cooked remove from oven and scoop pulp out carefully and place in large bowl.
Peel and clean all veggies, cut in small pieces and add to saucepan half full of water, add ½ tsp sea salt to hot water and boil veggies until fork tender.
Then scoop all veggies in with roasted butternut squash and mix together with hand held mixer adding about 2 cups vegetable broth from the saucepan cooked veggies. Continue mixing with your hand held mixer until butternut squash soup is smooth and silky, add melted butter, sea salt, black or white pepper, onion powder and pressed garlic clove.
Continue mixing until combined and ready to serve, reheat in saucepan if you like to serve it hot or cold. Scoop soup in a bowl with ½ tsp sour cream on top and use knife to make a design on top, then add croutons and celery leaf.
Youtube Link: https://youtu.be/BWYIZ_At5Dw 1.9K views in 9 months
Bonita’s Tips:
Adding nutmeg and ginger while roasting the butternut squash helps build flavours, you can add it to the soup as well.
Peeling and soaking veggies a few hours before saves time while making soup.
Method for Western Sandwich:
In a medium bowl add eggs and milk, mix together well. Then chop ham in small pieces and add to egg mixture.
Cut peppers, onion and tomatoes in small pieces and add to bowl, top with sea salt, black or white pepper and onion powder, continue mixing or folding the veggies in with the egg mixture.
Pre-heat a small frying pan and add butter, when melted add half the mixture to the pan and let cook for a few minutes. Then flip over to other side and cook, lifting the sides to see if its golden brown…..Add cheese slice or piece of cheese and cover with led to melt cheese.
Toast bread and butter, add mayo to one slice and mustard to the other, then top with fried egg omelet, put other piece of toasted bread slice on top and cut in four pieces and enjoy.
Continue doing that again with egg mixture to make another sandwich, this mixture makes two sandwiches.
We hope you are so excited about making our delicious BUTTERNUT SQUASH SOUP today and served with my Dads favourite WESTERN SANDWICH.
Now how good is that!
Can you see having this tasty soup today, so what are you waiting for go get some butternut squash and use those root veggies you have in your pantry.
So before you go don’t forget my Dad’s tasty Western Sandwich recipe……
Thank you for stopping by and on behalf of myself, RMHussey Productions and Team! Enjoy our recipe hear today and from our kitchen to yours have a wonderful day!
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Parsnip goes into most of my soups. It gives just a little something extra to the taste.
I know hay, they make the soup taste so nice. Have a wonderful day Mary and thank you for stopping by. 🙂 Bonita
I have never made this soup, but you make it look so easy, as are all your recipes. Im going to give it a try. Thank you Bonita.