Butternut squash soup- to roast or not?

[Staverton]

That's it really! For a dinner party tomorrow night, have seen a few recipes some that roast the squash and some that sauté it or boil it. Which is nicer? Do they taste very different?
Thanks!

Add sweet potatoes, simmer for as long as it takes to soften. Ooh and add a dash of cream

I prefer to cut it into chunks and roast it (with garlic and onion) then either take the skin off, or put it in the soup with the skin on, puree when simmered and put through sieve. A bit of orange juice is nice in it.

Personally, I prefer roasted but that may be because I don't like chopping raw butternut squash & find it easier to scoop soft roasted squash from the skin. I also roast some garlic cloves at the same time (in their skin). There is not any real difference in taste but the roasting does seem to give more of a depth to the sweetness.

Meant to say I cut mine in half to roast.

Thanks everyone! There is a nice recipe in Jamie at home book- might try that
Yummmmy

A delicious fat-free one is where you fry onion, garlic and the squash, add a pint or o of veg stock, hen lend it. Then add a tub of the onion and herb fat free cottage cheese and blend it together. Admittedly, it looks hideous when you first plop the cc in but when it's blended together it's fine. And it's absolutely lovely.

Ha, should have previewed my post......that should read "add a pint or so of veg stock then blend it"......

Roast. Because it's easier- you don't hqve to peel, and lower fat. And I think it tastes better.

Why has it never occured to me to roast the fecker beforehand. I normally risk losing a hand chopping it up

Thanks for the tip.

I'm going to go against the grain and say that saute is the way forward. A bit more hassle to peel the squash but worth it for the flavour. I use a Nigel Slater recipe, but substitute the pumpkin he uses for butternut squash.

Scroll down to the spiced pumpkin soup with bacon.

I sauté with carrots and onions, then add stock and morrocan spices. Blend into a lovely thick soup. Gorgeous!

I use a Sarah Raven recipe where you cut the bugger in half, leave the seeds in, slash crisscross on the non seedy bit and roast at 200 c for 40 minutes.

Meantime, sweat a few onions and garlic cloves. In a separate pan, toast some coriander, caraway and cumin seeds then crush and add a little cayenne. Add spice mix to onion mix, then scoop out squash, discarding seedy pulpy bit, add it and add veg stock to the consistency you like, simmer for 10 mins then blitz.

Can add a tbspn creme fraiche but I don't think it needs it. The roasting makes a tremendous difference to the end flavour - oodles more depth and sweetness.

I made both last week. I usually roast (no recipe) but also did the Nigel Slater recipe linked to above. It was truly fantastic! Am making it again tomorrow - can't wait.

Roast, and towards end roast a few red peppers too, is lovely.

Well in the end I did the Jamie Oliver recipe with Parmesan croutons and it was GORGEOUS. Will try roasting it next time to compare. Thanks everyone.

Just to confuse everyone further I have started microwaving squash first. So I cut it in half, scoop out the seeds then microwave for about 6 mins or until the skin will come away from the flesh. Allow to cool do you can handle, peel, then chop up for soup!

It's lethal cutting them up. I stick them in the oven for half an hour whole whatever I'm doing