I Tried Ina Garten’s and Ree Drummond’s Butternut Squash Soups—This Is the One I’m Making From Now On

I Tried Ina Garten’s and Ree Drummond’s Butternut Squash Soups—This Is the One I’m Making From Now On

Every autumn when the evenings immerse yourself below 65 ° F, I long for warm soups. My family takes the soup season quite seriously – they will find at least three types of soups between my fridge and my freezer.

A species always in the rotation is Butternusskürbiss soup. It is easy to prepare, you can season it in different ways, and it has the typical cozy autumn feeling that I am looking for in a good soup.

I rarely follow a formal recipe. I only put a few of alliums in a small fat, add the pumpkin, a little existence, add some aroma, simmer and then mix. So simple, right?

It is so until a friend sends you a text in which “The best recipe for butternusskurbis soups” is requested. As much as I wish I could give you a look in my head, where I can all work (a faulty system, I know), search, is what you really want, a written recipe that you have to follow.

I take the recipe seriously, so I searched for a recipe for butternusskurbis soups online, which matches what I do. Ina Gartens recipes are reliable, so I compared it to Ree Drummond, which is simple and classic. I made and enjoyed both, but I had a clear favorite – one that I will recommend to everyone who asks for the best.

Simply recipes / Molly Adams


Ina Gartens butternsome pumpkin and apple soup

Although I have nothing against apples, apple juice or cider, I was worried that they would make Ina’s soup too sweet.

The soup begins with sautéed onions in a combination of butter and olive oil. The onions cook for a long time with curry powder, which unleashes the most delicious aroma in your kitchen.

As soon as the onions are soft (but not brown!), Add the pumpkin, the diced apples and just enough water so that you can bring the mixture to a boil. This is reduced about 40 minutes or until the pumpkin is very tender. It will look as if there is not enough liquid, but the apple leaves a lot of moisture released. With the mixture, the soup is pleasantly thick. You dilute it to your desired consistency with some apple juice or cider.

Ina is a very hearty soup with a weak apple breath. The sweetness was compensated for by the curry powder. I had the feeling that it took something creamy, so I added a few shot sour cream and a few pumpkin seeds to make a little crunch.

Simply recipes / Molly Adams


Ree Drummonds Butternuss -Kurbis soup

When I read the recipe from Rees Butternut Squash soup for the first time, I was sure that the classic flavor combination of thyme, sage and chicken broth would make this a clear winner. However, I found the soup too fluid.

The recipe requires a medium pumpkin and six cups of chicken broth, which is some liquid. If you cook a soup for a long time, a large part of this liquid evaporates, but this recipe led to a very aqueous soup.

Nevertheless, I liked the aromas of the fresh ointment and thyme very much and liked the addition of cream that gave the soup a rich taste. If I restored this recipe, I would either use two medium pumpkins and keep the liquid the same or reduce the chicken broth to about two to three cups so that the soup has more hearty consistency.

Simply recipes / Molly Adams


The winner: Ina Gartens Butternusskurbis and apple soup

When I added a pumpkin soup, it was a closer race, but like Ina’s soup recipe is far superior. If I had to make Rees version out of a mood and take a trip to the shop to get an additional pumpkin as fixed, I would not be too happy.

As I hesitated to hesitate to hug a sweeter soup, I really found it what the apple added to Ina’s recipe. It gave him a touch of bitterness, which was nice with the earthy pumpkin.

The apple juice is added at its own discretion so that you can easily control the sweetness and consistency of the soup. If you do not keep apple juice at home or want something carier, you can easily add chicken broth or even water. Ina Siege – and you will also try Your recipe.

Simply recipes / Molly Adams