>> Hilah: Hey dudes.
I’m Hilah and today on Hilah Cooking I’m going to show you a really simple butternut
squash soup recipe.
Then we’re going to throw a little parsley coconut sort of relish on top to add some
texture and a little bit of zing and lots of people have been asking, “We would like
soup.
May I please have some soup?
Please, more soup recipes please,” like they’re Oliver Twist.
So here you go.
Have some soup.
I am your benefactor.
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[Butternut Squash Soup Recipe]
>> Hilah: If you’ve never seen butternut squash before or if you’ve seen them and
you don’t know – well you never knew what the hell to do with it, so this is a butternut
squash.
It’s a really dense sort of slightly sweet but mostly bland textured or flavored squash.
It’s bright orange.
Let’s just cut it open and I will show you what it looks like.
God, I will stop talking.
OK.
So there’s a lot of discourse on the easiest and best way to cut up one of these things.
It’s a little bit unwieldy.
This is the best way that I have found that is sort of like combination of safe and doesn’t
take bazillion years.
So I’m going to cut off the little stem end and then just use a regular or little
swivel blade peeler and sort of use the base of it as your handle, the base of your squash,
and then just peel the neck of it.
My peeler is really old.
So I’m going to go this way but the skin on this is really thick and usually waxed.
So you don’t want to eat it and all winter squashes, same story.
So once our shaft is peeled, we’re going to separate that.
Just cut it off and all the seeds are in the little – the bottom.
All the seeds are down here.
So we can just sort of set that aside for now.
And then get this and sort of like peel it like you might peel an apple.
Just sort of turning it and peeling it and you could also just cut the whole thing in
half and roast it in the oven like 450 with a little bit of water in the baking pan until
it’s soft and then just scoop the meat out.
Then that would actually probably be ultimately the safest way to do it but I have not the
time to do that.
OK.
All right.
That’s done.
Clear our space.
Just go ahead and just put it down on the floor there.
Daisy will probably eat that.
Just kidding.
I’m going to be really pissed at myself in a minute.
OK.
So go ahead and we can cut the bottom off this guy and cut it in half and there’s
all the seeds.
There’s the steeple.
OK.
So you can pull these out and you can roast these just like you do pumpkin seeds and in
fact, I really like butternut squash seeds roasted.
I think they’re a little bit sweeter than pumpkin seeds and a little more tender and
they’re also quite a bit smaller as you can see.
Then we’re just going to sort of cut this up and do some ref chunks so flat side down
and just – the smaller your chunks, the faster it cooks and the faster you have soup
on your table to feed your hungry little orphan children.
Apologies, too many kids living on the street.
OK.
Then cut this guy.
It’s even denser and harder, like I like my men.
Get it?
OK.
And like so, and like so.
So, look how bright and beautiful and bright orange that is and it’s very finely-textured
unlike pumpkin which can be kind of stringy.
So this is really dense.
Almost like a potato or something.
All right, whatever.
You’re tired of me talking.
OK.
So we’re going to go over here.
We’re going to start sautéing up some onions.
Start with just a couple of tablespoons of butter.
You want to put in about a cup of diced onion.
OK.
So I’m just going to stir this over high-ish heat for a couple of minutes until we start
to see some little brown specs popping in.
And a couple of minutes later, onions start to look like this.
So they’re starting to get a little caramelized.
They’re getting a little sweet and sassy and oh, we’re going to add some salt and
some curry powder.
I’m not using a lot of curry powder.
We don’t want this to be like a curry soup.
We just want people to taste it and be like, “Hmm, what is that?
You are one classy gent.”
They will think you’re classy because they will be confused and amazed by how delicious
it is.
All right.
I’m just going to add our squash chunks and a little bit of garlic.
Oh, it smells really, really good.
Yay!
I’m going to add just about a half a cup of water and put the lid on it.
I’m just going to turn it on to like medium.
Try to get a tight fitting lid.
Turn it down to about medium and we’re just going to let it simmer for about 15 minutes
until the squash is about tender.
Once your squash is good and soft like this is, meaning I can stab it easily with a knife,
then I add some peeled, chopped apple; and I like to peel mine because I want the texture
of the soup to be really smooth and velvety but you don’t have to, I guess.
But I don’t know, whatever.
It’s your call.
I’m going to let it go for maybe another five minutes or so to get the apple softened.
Our apples are tender.
I know because I already checked.
Look at that beauty in this seen [0:05:29] [Phonetic] happening and I’m going to add
some chicken stock.
Again if you wanted to make it vegetarian, you could use vegetable stock but I have some
homemade chicken stock so I’m going to use that and that’s just going to – just put
that in, sort of like cool it off enough for me to use my little immersion blender to puree
it.
If you don’t have one of these, you can just sort of do it in batches in a blender
or food processor but be really careful when you’re blending hot liquids in a blender
and put like a towel, dish towel over the lid and hold it down because the pressure
builds up with hot liquids and it can blow the top off and make a huge mess.
You would be real sad and real pissed at me.
So let’s just puree this mother.
Jesus lord, it’s so noisy.
All right, and I’m going to add the rest of my stock.
I just didn’t want to add it all at once because I didn’t want it to be so deep and
hot and then splatter hot things on me.
So I’ll just reheat this until it’s nice and steaming and while that’s happening,
you can make your little relish.
I’ve already got mine here.
This is just sweetened coconut, shredded coconut, some minced parsley, some fresh jalapeno and
some lemon juice.
And you can make this a few hours ahead of time, so great, awesome.
We’re just going to reheat that business and then we are in business.
Once it’s hot enough, give it a little taste.
I tasted mine.
I’m going to add a little bit of lemon juice to my pot but you might want to add a little
bit more salt too.
Mine just needed a little tartness.
The apple makes it kind of sweet and then the curry powder makes it interesting.
And the soup is just really, really good and so wholesome dudes.
Golly.
OK, and then a little bit of my relish on top and this stuff, if you make this relish,
you will probably find lots of things to do with it.
I could probably eat it by the spoonful.
It’s really, really good.
It’s kind of like a cross between a gremolata and like a dry Indian chutney.
OK.
So give a little taste and I love a little relish with these pureed soups.
It just adds a nice little texture contrast and it looks pretty too.
Oh my gosh, I’m stoked about this.
Man, it’s so good together.
It’s like sour and sweet and a little spicy from the jalapeno and the relish.
Really, really wonderful layers of flavors and I think you’re really, really going
to like this.
I hope this hits all of your soup buttons.
So try the recipe.
If you have any questions, leave them in the comments below.
Thank you so much for watching and have a great day and eat some warm soup because it’s
good for your cold.
I’m going to have some homemade – goddamn it.
Jesus Christ almighty.
Like an idiot, like son of a – made a video on that, roasting a seeds if you would like
to watch it.
It’s weird as shit and it wasn’t very popular.
OK.
I’m going to stop complaining about my life now.
Oh man, that is really good.
Oh man, my voice gets real deep when I’m excited.
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