Tracy R. Posted October 19, 2012 Share Posted October 19, 2012 I made butternut squash soup today for the first time and I'm the only one that really likes it. I'm not going to be able to eat that whole pot myself. I was thinking I could thicken it up a bit with some sweet potato and use it in the ISWF salmon cakes. What do ya'll think? Any other suggestions for getting it used up. I don't have room in my freezer for it right now. Link to comment Share on other sites More sharing options...
jrustdc Posted October 19, 2012 Share Posted October 19, 2012 Freeze some and eat it later? Link to comment Share on other sites More sharing options...
lixer Posted October 19, 2012 Share Posted October 19, 2012 I'd either freeze it so you can enjoy a meal later or possibly cook up some chicken and at it along with some curry paste and other veggies like cauliflower for a pseudo curry. Link to comment Share on other sites More sharing options...
Susan W Posted October 19, 2012 Share Posted October 19, 2012 Ooo..I like the idea of using it in a salmon or crab cake. Kind of a creamy addition. YUM! If that doesn't work, yeah, just freeze it in manageable portions. Link to comment Share on other sites More sharing options...
Tracy R. Posted October 19, 2012 Author Share Posted October 19, 2012 I like the curry idea. I can freeze some of it but I don't have room to freeze all of it. I'd like to use up at least half in other recipes my family will eat. They eat every last crumb of the ISWF salmon cakes and they like curry. I think I could make the soup work in both. Link to comment Share on other sites More sharing options...
jrustdc Posted October 19, 2012 Share Posted October 19, 2012 I didn't see the part about no room in the freezer. You can slip a bit of it (1/2 -1 cup) into so many things - it will add a smooth silkiness and a little sweetness to any stew or soup. You could blend it with tomatoes (fresh or canned) to make sauce for zucchini noodles. And as far as freezing, I don't know if you are a freezer ninja, but I work to max out my freezer space to the last milimeter. If you put it in ziplock bags and then lay the bags on a cookie sheet or thin piece of cardboard you can slide that on top of other things. Then when frozen solid, you have a flat thin block you can slide in a small space. Good luck finding ways to use and save your soup. I LOOOOOVE butternut squash soup so much! Link to comment Share on other sites More sharing options...
Xandra Posted October 19, 2012 Share Posted October 19, 2012 I make Well Fed's chocolate chili on a regular basis and throw in all kinds of leftovers. I would definitely include some soup in that recipe. Link to comment Share on other sites More sharing options...
atla Posted October 20, 2012 Share Posted October 20, 2012 I know you can't freeze all of it, but I just wanted to add what I always do with my butternut squash soup. We eat it as is the first day, then I add a big portion of crockpot pulled pork to it and freeze it in 1 cup portions. Butternut squash soup + pulled pork = one of my favorite things to pack for lunch. Link to comment Share on other sites More sharing options...
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