Betty's Butternut Squash Soup Served with Sippets

In this video, Betty demonstrates how to make one of the dishes she and her husband, Rick, were served at the Rivue Restaurant in the Galt House Hotel during their Titanic Adventure. This is a lovely Butternut Squash Soup, served with Sippets. The squash is boiled in chicken broth until tender, and then blended and seasoned. It is served with sippets, which are sticks of toasted rye bread soaked in Irish whiskey (optional).

Ingredients:

1 butternut squash
1 onion, chopped
2 tablespoons butter or margarine
6 cups chicken broth
salt, to taste,
ground pepper, to taste
ground nutmeg, to taste
2 or 3 slices of dark rye bread
extra virgin olive oil, for brushing rye bread
Irish whiskey (optional--I used Maker's Mark bourbon whiskey.)
whipped cream for garnish (I used Redi-Wip, which is sweetened whipped cream.)

Peel and cut a butternut squash into 1-inch cubes and set aside. In a large deep saucepan, melt 2 tablespoons butter. Add 1 chopped onion and cook until clear, about 5 to 8 minutes. Add squash cubes and 6 cups chicken broth. Bring to a simmer, and cook until squash is tender. You can test for tenderness with a fork. Remove squash cubes with a slotted spoon, and place them in a blender and puree. Return the pureed squash to the saucepan of broth and onions. Stir in salt, ground pepper, and ground nutmeg, to taste. Place back on the stove for and heat, almost to boiling. To serve, have sippets prepared ahead of time: Take 2 or 3 slices of dark rye bread and cut them diagonally, about 1 inch in width. Brush with extra virgin olive oil, and bake in a 350 degree oven until they are crisp—about 5 to 8 minutes. Remove and place on a plate. If desired, drizzle a little Irish whiskey over the ends. When serving the Butternut Squash Soup, ladle hot soup into an individual serving bowl, place a dollop of whipped cream in the center, add a few drops of Irish whiskey to the whipped cream, as it floats on top, and place a sippet, whiskey end down, at the center of the whipped cream. Serve immediately. Delicious and showy!

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[skabibble]

I like this recipe, thanks Betty! Nice job with your rendition, I think yours looks better:) I hate to keep repeating myself... but.. again ...I will have to try this!!

[bettyskitchen]

I'm glad you liked the recipe. It was hard for me to decide whether to do the filet mignon or this soup. I chose the soup, since I hadn't posted anything like it! I hope you enjoy it! I will miss you on my break,

--Betty :)

[bluvslou]

what does butternut squash taste like ? i have never tried it . great vid betty ty

[bettyskitchen]

I would compare its taste to the taste of pumpkin. It's mild, but very good!

--Betty :)

[richellebweber]

thanks betty! another recipe from you..... God bless!

[bettyskitchen]

Hi Richelle!

Thanks for your kind comment! I always appreciate hearing from you!

--Betty :)

[ideagirlconsulting]

cool posted on my squidoo leans called halloween goodies (healthy eating ideas) for in season cooking ideas. linda randall

[jacob7207]

She also used vegetable stock instead of Chicken stock being that she is a vegetarian. Regardless, it was really good. I want to try it your way though because I am NOT a vegetarian and I like the taste of chicken. This looks really really really good. I can't wait to try it.

[jacob7207]

That looks really good. My sister made BNSquash soup for Christmas. She mixed in Cilantro, Curry, and topped it with apples soaked in apple juice and yogurt. Really really really good.

[Spadadiforza]

Hi Betty! Excellent vids! I would like for you to add some

Cajun Sausages to your butternut squash soup recipe.

Place to get the best cajun sausages is: Corralitos Sausage Company.

Prepare to be impressed.

[hotdrumchick]

To make cutting a round squash safer, cut off a slice from one side of it, so that it has a flat surface to rest on. That way, it won't roll and you don't risk cutting yourself.