The leaves are falling, and the days are shorter and chilly. That’s the fall season for you. Although they don’t shine as bright as the summer fruits, the fall season has one or two great ones. One of those is squash, technically a fruit that comes with different colors and tastes. Our buttercup squash soup recipe is great for warming you on those chilly nights, and the soft, creamy texture, with the cozy smell of ginger and turmeric, does a great job of elevating your mood.
Our buttercup squash soup recipe is easy to make, so you can have a delicious, homemade soup on the table in no time.
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Ingredients
- Buttercup squash — 1 pc., peeled and seeded.
- Butter — 1 tbsp.
- Onion — 3 cups, chopped.
- Carrots — 2 ½ pcs., chopped.
- Ground ginger — 1 tbsp.
- Ground turmeric — 1 tbsp.
- Salt and pepper — to taste.
- Heavy cream — optional.
- Vegetable stock — 3 ½ cups, optional.
Instructions
- Peel and seed the squash.
- Cut it into evenly shaped pieces, and set it aside.
- Chop the onions and carrots.
- Melt the butter in a large pot, and add the onions.
- Sauté until translucent, about 10 minutes. Later, add the carrots.
- Add the squash and stir well.
- Optional — Add heavy cream or vegetable stock, depending on your preference.
- Bring it to a boil on medium heat, reduce the heat, and let simmer, until the squash is tender.
- Remove the soup from the pan and puree it in a blender.
- Add salt and pepper to taste when pureeing.
- Add turmeric and ginger.
Equipment
- Measuring spoons and cups.
- Large cooking pot.
- Blender.
Buttercup Squash Soup Recipe: FAQs
1. How to choose the right squash
Choose one that is the right size for your needs. If you are cooking for one or two people, a small squash will suffice. If you are feeding a large crowd, you will need a larger squash. Also, pay attention to the texture of the squash. Some squash is more tender, while others are firmer. Choose a squash that will have the right texture for your dish. For our buttercup squash soup recipe, a tender squash with a smooth texture is the best. Make sure that there aren’t any brown spots, and that the color is pale yellow or gray.
2. Which type of squash is best?
There are many different types of squash, up to twelve different types. The most common ones are usually acorn squash, butternut squash, and winter squash. Each type of squash has its own unique flavor and texture. For a delicious soup with creamy skin, we feel that buttercup squash is the best. With a deep, golden-yellow color and a sweet, nutty flavor, buttercup squash is typically used in soups and stews, but it can also be roasted or baked.
3. Should you roast the squash?
Although we didn’t opt for roasting on our buttercup squash soup, you can always roast the squash. While slow cooking the squash is easier, faster, and simpler; roasting a squash actually will allow you to easily skin it. If you’d like to roast the squash instead of slow cooking it, start by preheating the oven to 350 degrees F., grease the baking sheet, seed the squash, and cut it into two halves. Place the two halves on the pan, and roast for forty minutes, or until they are tender.
Buttercup Squash Soup Recipe
Equipment
- Measuring spoons and cups
- Large pot
- Blender
Ingredients
- 1 pc. buttercup squash peeled and seeded
- 1 tbsp. butter
- 3 cups onion chopped
- 2 ½ pcs. carrots chopped
- 1 tbsp. ground ginger
- 1 tbsp. ground turmeric
- Salt and pepper to taste
- Heavy cream optional
- 3 ½ cups vegetable stock optional
Instructions
- Peel and seed the squash.
- Cut it into evenly shaped pieces, and set it aside.
- Chop the onions and carrots.
- Melt the butter in a large pot, and add the onions.
- Sauté until translucent, about 10 minutes. Later, add the carrots.
- Add the squash and stir well.
- Optional — Add heavy cream or vegetable stock, depending on your preference.
- Bring it to a boil on medium heat, reduce the heat, and let simmer, until the squash is tender.
- Remove the soup from the pan and puree it in a blender.
- Add salt and pepper to taste when pureeing.
- Add turmeric and ginger.
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