Butternut Squash Soup and Pasta Recipes

Gorgonzola Cheese and Orzo Round Out a Delicious and Easy Meal

© Kelly Donlea

Nov 17, 2008

It's that time of year when Butternut Squash is plentiful and inexpensive, tempting us to buy them with their extraordinary unique shape, their beautiful color and their delicious taste. But many are stumped by what to do with the squash once they get it home. Cooking with squash is easier than you might think. The meat softens to perfection with ease, and the flavor is great alone or with very little accompaniment. Below are two delicious and easy recipes for using your butternut squash this fall.

It's also extremely easy to make as a stand-alone side dish, and instructions are included for that as well. Better yet, make two night's courses with the effort of one... serve the squash as a side dish, and use the leftover in place of the cubed squash to make soup. Now you're cooking!

Easy Butternut Squash Soup Recipe

Ingredients

• The meat from one half a butternut squash, cubed
• 2 cups chicken broth
• 1 teaspoon garlic salt
• 1 cup water
• 1/2 cup heavy cream
• 1/2 onion, diced
• 1 teaspoon lemon juice
• 1 teaspoon pepper
• 3 tablespoons olive oil
• salt and pepper to taste

Directions:

1. Season squash with garlic salt. Cook the squash in oil in a large pan on the stove until soft, about 20 minutes.
2. Add onions to the pan, stir and cook a few more minutes until translucent.
3. Add broth and water and simmer.
4. Transfer squash to a blender and puree.
5. Return to pan. Stir in cream, lemon juice and pepper. Cover, and continue to simmer 25 minutes.

Butternut Squash Pasta with Gorgonzola Cheese Recipe

This delicious pasta dish serves like a risotto, but with a creamier texture. A great pairing with meat, crab legs, or alone as a delicious vegetarian main course.

Ingredients

The meat from one half a butternut squash, cubed

• 8 oz. Orzo pasta
• 2 cups chicken broth
• 1 cup water
• 1/2 onion, diced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup gorgonzola cheese, crumbled
• Salt and pepper to taste

Directions:

1. Season squash with garlic salt.
2. Cook the squash in oil in a pan on the stove until soft, about 20 minutes.
3. Add onions to the pan, stir and cook a few more minutes until translucent. In a separate pan, brown orzo in butter until lightly browned.
4. Add broth and water and simmer, stirring occasionally, until all water is absorbed and pasta is cooked through.
5. Add squash and onions to Orzo, and stir to combine.
6. Add Gorgonzola cheese and stir until melted. Season to taste with salt and pepper.

Butternut Squash as a Side Dish

To enjoy butternut squash alone as a side dish, follow the first two steps from the pasta recipe. Continue to cook squash until it falls apart, mash to blend, and season with salt and pepper.

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