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Oct 07

Buttercup Squash Soup

When we received a buttercup squash in our latest vegetable box from the local greenhouse (Ricky and Lucys), I wasn’t quite sure what to do with it. I’ve never even seen that type of squash!

I looked up some recipes on the internet, and landed on one that looked promising- buttercup squash soup. Today is the perfect day for soup. There’s snow on the ground and it’s a lazy Sunday so I have time for a longer recipe. I will say, this one took a while to prepare, so don’t plan to make this recipe unless you have the time. But like most dishes that take time to prepare, it was well worth the wait! This buttercup squash soup is amazing!

Eric was kind enough to peel the squash for me. It was a bit tough because I don’t think the squash was fully ripened.

Buttercup Squash SoupButtercup Squash SoupOnce it was peeled, I cut it into chunks.

Then, I added a diced onion, garlic, diced green pepper, diced yellow italian sweet pepper (all from our veggie box!) to a pot on medium with 3 tbs butter melting

Buttercup Squash SoupOnce the veggies had become tender, I added the squash and one diced potato with 4 cups water and about a tsp of chicken bouillon. I let that boil for about 30 minutes until it was all tender.Buttercup Squash SoupThen I used my immersion blender to combine all of the softened ingredients.

Once it was well combined, I added the cream and stirred in all together.

Buttercup Squash Soup

 

 

And this is the final product!

Buttercup Squash SoupButtercup Squash Soup

So, if you ever come across a buttercup squash, now you’ll know what to do with it!

Buttercup Squash Soup RECIPE (inspired by foodnetwork.com):

3 tablespoons butter

3/4 cup coarsely chopped onion

1 potato, peeled and coarsely chopped

1 yellow italian pepper, seeded coarsely chopped

1 buttercup squash, peeled, seeded and chopped

4 cups chicken stock or water

1/2 cup cream

Salt and pepper

Directions:
In a large pot, melt butter and cook onions until tender. Stir in potatoes and peppers and toss to coat. Stir in chopped squash. Pour in chicken stock and bring to a simmer. Simmer for 30 minutes until vegetables are tender. Puree soup in blender in batches. Return to pot and stir in cream. Season to taste and garnish with sliced scallion.

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