![]() ![]() The taste and texture of buttercup is really what sets it apart for me. If you aren’t able to find it at your local market, try a farm stand or farmer’s market in the fall. I explained in detail all the characteristics of buttercup squash in this roasted buttercup squash recipe last year.īut to recap, buttercup is in the kabocha squash family and is becoming more and more accessible at normal grocery stores. While I stand by roasting as the easiest and probably most popular way to enjoy the squash (or air frying because you can’t beat this air fried butternut squash), using buttercup to make a soup perfectly highlights all the best qualities of the squash. That’s where this creamy delicious Thai inspired soup comes into play. I really got into buttercup squash last year but this year, I wanted to expand on its presence on this site. Not to mention, they’re typically bred to a much easier to handle size and many of them even have edible skin.Ĭan I get an amen for that?! I don’t know about you but cutting a spaghetti squash feels jeopardizing to my fingers every single time. Today’s popular winter squash varieties and hybrids just taste so much better than the OGs. I can’t say I always agree with the “change is good” mantra but when it comes to winter squash, I do think it applies. And more recently, honeynut, koginut and buttercup. My favorite recipe from that time period is probably these spaghetti squash latkes.Īs the years went on though, fun new varieties like kabocha and delicata started creeping into recipes. Ten years ago, I was exclusively cooking with the usual suspects like acorn, spaghetti and butternut. My journey with winter squash is kind of fun to look at if you filter through the archives of this site. A fantastic way to enjoy this lesser-known winter squash and its wonderfully sweet taste. You can also use the microwave if you’re in a rush.Mellow Thai flavors of coconut and lime permeate this creamy buttercup squash soup. To Reheat:The best way to reheat soup is to return it to a pot and warm it up over medium-low heat.To Freeze:Place the soup in a freezer-safe container or Ziploc bag in the freezer for up to 4-6 months.Simply keep in an airtight container in the fridge for up to 4-5 days. ![]() To Store:This dish seriously gets better with time and will taste wonderful after a day or two in the refrigerator.To Prep-Ahead:Either roast the squash and store it until you’re ready to make it or prepare it completely.You can even throw on some homemade croutons and roasted pumpkin seeds for texture. Serve with additional coconut milk or coconut cream drizzled on top, a sprig of cilantro, and a sprinkle of cayenne pepper, for presentation. Reheat in a Dutch oven or pot over medium-low heat until your desired temperature is reached. If you don’t have a high-speed blender, a large Food Processor or an Immersion Blender can be used. Blend and ServeĪdd the roasted butternut squash and soup base to a high-speed blender such as a Vitamixand blend until the soup is smooth and to your desired consistency. You need to cook it just long enough so that the ingredients are warmed up. Stir in the coconut milk, seasoning ingredients, and broth. Sauté the onions in a large Dutch oven or pot until tender. Look for the peel to be caramelized and the middle fork tender. Place the halves face-side down on a large baking sheet and roast at 425℉ for 40-50 minutes. Rub it in well to make sure it is completely covered. If you have a difficult time cutting this gourd in half, take a look here and learn How to Cut Butternut Squash.ĭrizzle a touch of olive oil over both halves and sprinkle with a pinch of salt. Prepare the SquashĬut the butternut squash in half length-wise and scoop out the seeds. The basic steps for making this easy butternut squash soup recipe are simple to follow. How to Make Roasted Butternut Squash Soup If you’re not a fan, simply leave it out! Give a Fall feeling to the soup with this subtle spice. ![]() This spice helps give it a little kick. Feel free to omit if you want it to be a bit sweeter. If you are not vegetarian or vegan, you can swap this out chicken broth or bone broth instead. Minced ginger paste is quick and easy-to-use. Fresh garlic is best, but garlic powder can be substituted if that’s all you have. Choose a LITE coconut milk to make this lower in fat and calories. Make sure you get the CANNED coconut milk and NOT the kind in the refrigerated section. The bulk of the liquid in this recipe is from this vegan milk. If it’s larger than this, save the rest to make some Roasted Butternut Squash Cubes. Look for a large squash that is around 2 ½ – 3 pounds in weight. The simple ingredients you need to make this vegan butternut squash soup include: ![]()
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