I was a late starter with butternut squash and didn’t know much about it until few years ago. I saw them often at the supermarkets but had never picked one up and put in my shopping basket. I stayed curious for quite some time on its taste and texture until I finally tasted it.
Butternut squash has yellow skin and orange fleshy pulp, which tastes similar to pumpkin. Butternut squash is one of the most popular and widely available forms of winter squash. The skin is pretty hard to peel. So, it’s either you have a very good peeler or a sharp knife. I usually like to use my knife to slowly slice off the skin.
Little do I know that butternut squash belongs to the same family as pumpkin, cucumber and courgette, that is know as Cucurbita Moschata. The split between winter and summer squash is primarily based on usage, rather than botanical classification. Winter squash, such as the butternut, are squash that are harvested when mature, with hard skins. Summer squash (including cucumbers and courgettes) are eaten whilst immature and usually have an edible skin and less strongly flavoured flesh.
Butternut squash not only tastes good, it is also a well-balanced food source that is rich in complex carbohydrates and low in saturated fat and sodium. Also, it contains a lot of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.
I once made roast butternut squash and thought it is another great appetising side dish for Sunday roast. Later on, I tried to make butternut squash into soup, which I absolutely love. It naturally tastes so sweet like I have never tasted a soup like this before. Well, I don’t usually made soup like this (I mean using squash) and now, I have discovered another kind of soup that I can survive on, which is wonderful. This soup is great, again, for wintery weather like what we have now. I wonder when I can have my first taste of spring?
Recipe: Easy Butternut Squash Soup
Ingredients:
Butternut squash (halved and deseeded), 1
Olive oil, 2 tbsp
Potatoes, 2
Onions, 1
Vegetable stock, 1 litre
Salt and pepper, to taste
Method:
1. Chop butternut squash, onion and potatoes into cubes.
2. Warm a large pot and add in olive oil. Add in onions and cook till soft.
3. Then, add in potatoes and squash. Cook for a minute or so.
4. Add in vegetable stock and allow to simmer for about 30 minutes or until potatoes and squash are soft.
5. Using a blender or food processor, blend the soup until smooth. If too thick, add a bit of water.
6. Season with salt and pepper.
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February 20th, 2010 at 5:44 pm
I love butternut squash (and like you, didn't know about it until a few years ago). Your recipe is really nice and simple, will have to try it out when I get back to the cold weather.
February 20th, 2010 at 8:51 pm
My friend has been raving about a squash ravioli she’s addicted to! Seems like I know what soup we’re having on soup night this week!
February 21st, 2010 at 2:49 am
Like you, I only made butternut squash soup recently, and I loved it! Next time I will add some potatoes like you did. Makes it creamier, ya? Lovely colour!
February 21st, 2010 at 6:30 am
This looks like a simple, comforting winter soup. I really enjoy the dreaminess of the squash photos.
February 21st, 2010 at 8:15 am
Easy, healthy and delicious! Can’t beat that!
February 22nd, 2010 at 3:44 am
your soup looks really beautiful and tasty. Love the idea of also adding potatoes for more chunky taste
February 22nd, 2010 at 7:13 am
hmmmm ..this soup must taste good at good ole cold winter day!! nutty and warm..talking about butternut squash,I still have I piece left from last month>better use it b4 gone bad
February 22nd, 2010 at 9:24 am
butternut squash is such a wonderful versatile vegetable. soups are always a classic and satisfying! lovely!
February 22nd, 2010 at 3:32 pm
Yeah this soup is easy indeed,just perfect for those lazy or super hectic days
February 22nd, 2010 at 4:11 pm
Haha I have been calling this butternut pumpkin
I adore it!
The photos are stunning as usual!
February 22nd, 2010 at 7:57 pm
I see… butternut pumpkin sounds cool too..
Thanks for your comment.
February 22nd, 2010 at 7:53 pm
I think the whole learning process of getting to know new ingredients is great!
February 22nd, 2010 at 7:54 pm
Squash ravioli sounds good! I think I might give it a go next time too!
February 22nd, 2010 at 7:54 pm
Yeah, the potato make sort of thicken it up a little bit, not too thick though for me, so I add more stock.
February 22nd, 2010 at 7:55 pm
Thanks! This soup is great for freezing weather. I love the soup not the weather.. *sob*
February 22nd, 2010 at 7:55 pm
Sweet!
February 22nd, 2010 at 7:55 pm
Thank you.
February 22nd, 2010 at 7:55 pm
Go for it..
February 22nd, 2010 at 7:56 pm
Yeah… I wish I knew squash a little earlier and explore the ideas of what to use it for.. but, it's never too late, better than not knowing at all.. hehe
February 22nd, 2010 at 7:57 pm
I agree with you!
February 23rd, 2010 at 2:34 pm
I absolutely love this soup. Just give me a slice of garlic toast and I’m a “happy bunny”
February 23rd, 2010 at 9:08 pm
Summer squash is already here in the farmers market.
I like their shape and taste and you have captured that so well !
February 24th, 2010 at 5:44 am
I love your photography style! The soup looks really good too, just yummy!
February 24th, 2010 at 5:24 pm
Great looking soup. I will try making it as well. I normally use it as one of the key ingredient for vegetarian version of Thai green curry.
Spring is just lurking around the corner….yes I agree this is the coldest winter I ever had here in UK…brrrr
February 25th, 2010 at 2:22 am
What a great and simple recipe-I just recently discovered how much I enjoy butternut squash when I made risotto a few weeks ago so I am excited to try this recipe!
February 25th, 2010 at 7:23 pm
Oh yes, garlic toast is extremely a great idea!
February 25th, 2010 at 7:23 pm
Thanks..
February 25th, 2010 at 7:23 pm
Thank you…
February 25th, 2010 at 7:24 pm
It's a great idea to use squash in curry.. guess I will try it next time..
yeah.. so cold.. don't know when it's going to end.. sigh!
February 25th, 2010 at 7:25 pm
Thanks for dropping by! I would love to try making butternut squash risotto!
February 26th, 2010 at 1:02 am
I’ve had a similar soup made with sugar pumpkin and it was delicious. So undoubtedly your butternut squash soup will be just as delicious.
February 26th, 2010 at 2:38 pm
I love butternut squash, so sweet and yummY!
February 27th, 2010 at 7:12 am
I always learn new thing form you. I am too never tried the butternut squash,becuase I never know what to do with it. Thanks for the recipe, I will sure give it a try!
February 27th, 2010 at 5:00 pm
hehe.. thanks!
February 27th, 2010 at 5:01 pm
Indeed!
February 27th, 2010 at 5:01 pm
Sure, give it a try!
February 27th, 2010 at 5:06 pm
I had steamed butternut squash before but my "emperor" complained that it was too sweet to his tastebud. Maybe I will try to make your soup for a change to "convince" this old "picky eater". Lovely shots!
March 1st, 2010 at 9:39 pm
hehehe… it's true that it's kind of sweet. But, try soup and see, it might change your "emperor" view on butternut squash..