Comments on: Silky Butternut Squash and Parmesan Soup

By: jools

jools — Mon, 18 Mar 2013 10:33:09 +0000

love this recipe, i have been making this soup for the past six months and never tire of it, tastes delicious, very cheap, quick and easy to make!!

By: Lorna

Lorna — Fri, 21 Oct 2011 17:03:37 +0000

Hi Madalene, my mum planted some buttersquash seeds in July, which was really too late for them. Her plants bore lots of squashes but they were very small. We decided that they were not going to grow much bigger and harvested them two weeks ago. They were not as sweet as mature butter squashes but they were still lovely to eat as a stir-fried vegetable (cut into
chunks first). By the way, thanks for letting me come to your Thermomix demonstration. I have been enjoying using it. Best regards Lorna

By: Chanel11

Chanel11 — Thu, 29 Apr 2010 06:03:29 +0000

I just made this and it was delicious! Best butternut squash soup I have had – so simple and with few ingredients, perfect.

By: Rob

Rob — Thu, 25 Mar 2010 01:03:07 +0000

Hello. I have a question regarding this recipe and Thermomix. Why do you not use the Thermomix for the whole of the cooking process ?
Regards, Rob

By: Madalene

Madalene — Thu, 25 Mar 2010 00:02:33 +0000

Dear Rob,
Thank you for your comment on this recipe. Most of the readers ans users of the British Larder do not have a Thermomix, I have to try and cater for a wide audience hence not using the Thermomix for the entire cooking process. If you are familiar with cooking soups in the thermomix you can use it, it will be just as delicious.

Happy Cooking
Madalene

By: Ben

Ben — Wed, 06 Jan 2010 18:42:25 +0000

I know this recipe is a bit old but I’m curious about a few things and was wondring if you could answer a few questions?

What is the importance if seasoning in stages rather than at the end if cooking?
Why pass the soup? Could you leave it unpassed?

Fantastic recipes as always!!

Ben

By: Madalene

Madalene — Wed, 06 Jan 2010 18:30:17 +0000

Hi Ben,

Thank you for your comments on this recipe.I season any soup in stages, as it is incredibly important for the flavour development and building depth and layers of flavour. If you season the soup at the end you get surface salt and a one-dimensional flavour. If you do the seasoning in stages you can control the amount you need easier.
I pass the soup as it’s an old chefs habit and as I have added Parmesan this does not always dissolve entirely therefore passing, this is entirely optional and you do not need to pass the soup.

Kind Regards
Madalene

By: Milomade

Milomade — Fri, 17 Jul 2009 10:44:00 +0000

Wow – how big are your squashes? surely you mean 2cm dice rather than 20cm! This is a fantastic recipe and quick to make – did it for lunch yesterday and it was delicious.