Butternut Squash and Brown Rice Soup is a thick, robust soup perfect for a winter’s evening. I don’t think I could ever have enough recipes for soup. There’s something soothing about putting a bunch of ingredients in a pot and watch as it turns into a meal. Butternut Squash and Brown Rice Soup is a perfect example. Soup can be clear, thin, thick, loaded with ingredients, have none and every country has their favorite.
This soup features brown rice which is the whole grain minus the inedible outer husk. It has a chewy texture and a more pronounced flavor than white rice that has had its husk, bran and germ removed. It takes about twice as long to cook as white rice but is well worth it.
Butternut squash is a winter squash with a long skinny neck ad a bulbous bottom or not. No matter how small a squash I choose, it’s always too big. The seeds are contained in the bottom of the squash but not the neck. It can be difficult to peel but the easiest way I have found is to cut the neck off. Stand each piece up and, with a sharp knife cut away the thin skin. Scoop the seeds out of the bottom if using and cut as directed. The squash adds a bit of sweetness in this soup. Try to find as small a one as possible.
The other flavor defining ingredients are coconut milk, ginger and cilantro. This is a thick soup, almost like a porridge. The Butternut Squash and Brown Rice Soup can be thinned with addition broth or coconut milk to the desired consistency.
I have included a recipe for a Blueberry Butternut Squash Pie to help use up the squash. I had some homegrown blueberries in the freezer left and when combined with the diced butternut squash they made a perfect pairing for an unusual pie. I still have a ton of butternut squash left. Next, is a squash and apple side dish!
One last thing, the color of butternut squash is gorgeous. I just love to look at it and it makes Butternut Squash and Brown Rice Soup beautiful.
1 1/2 cups butternut squash, cut into small dice
2/3 cup onion, diced
2 tablespoons vegetable oil
1 large clove garlic about 1 1/2 teaspoons garlic
2/3 cup brown rice
4 cups chicken stock
1 cup light coconut milk
2 tablespoons finely chopped ginger
1 tablespoon teriyaki sauce
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup finely chopped cilantro
2 tablespoons white balsamic vinegar
Preparing the Squash: Cut the squash at the point where the top meets the bottom. The top part will have no seeds to remove so that is what I use first. Cut the stem end off and stand the squash on the widest end. The skin on this particular squash is very thin. While most articles recommend peeling the squash with a vegetable peeler, I have found that a paring knife is much easier. Simply follow the contours of the squash and remove the outer skin.
In the meantime, SQUASH STuff.
This is a thick soup and if it is refrigerated much of the liquid will be soaked up. Add a bit of water or chicken stock when reheating to return it to its original consistency.
Yield: 4 servings.
Blueberry Butternut Squash Pie
This is an unusual combination of two fruits but they work together perfectly. The pie is not too sweet so the blueberries and squash come through. Prepare the American Pie Crust for a double crust. Refrigerate it while you prepare the filling. This makes a large 10 inch pie.
Preheat the oven to 425 degrees.
The squash should be peeled. Slice about 1/2 inch thick. Dice the slices into 1/2 inch dice. Combine with the blueberries in a large bowl.
Combine the sugar and cornstarch. Mix into the fruit. Set aside.
Follow the directions in the American Pie Crust for a double crust. It will have to be rolled a bit larger to fit into the 10″ pie pan. Fill the tart. Prepare the top crust, cover the filling, flute the edges and make a steam vent.
Cover the edges of the crust with foil. Bake for 30 minutes with the foil on. Remove the foil and bake an additional 30 minutes or until the juices bubble out of the steam vent and the crust is a medium golden brown.
Cool. Enjoy with vanilla ice cream or all by itself.