APPEARANCEīuttercup can be a little tricky in looks. Smoother and less dry than kabocha squash with a sweetness not unlike honeynut squash. It’s a wonderfully sweet mellow taste with an incredible smooth texture. 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. Serve hot.Mellow Thai flavors of coconut and lime permeate this creamy buttercup squash soup. Check for seasonings and add salt, pepper, and/or sugar, if needed. Continue to heat until the soup is hot, stirring occasionally. If the soup is too thick, add some more stock and stir well. Add a little vegetable stock and puree until smooth.Īdd the puree to a medium soup pot along with the rest of the vegetable stock (start with about 2 cups) and warm over medium heat. Squeeze the roasted garlic out from its skin into the food processor. Scoop the squash flesh into a food processor along with the apple. Roast for about 25 minutes, or until everything is browned and fork tender. You don't want to use too many herbs because they will overpower the soup. Sprinkle with some salt and pepper and the herbs (just a few leaves). Place the squash cut-side down along with the apple halves and the garlic. Drizzle olive oil on a baking sheet or glass baking dish. Sea salt and fresh cracked black pepper, to taste This recipe will make about 3-4 appetizer-sized servings, depending on the size of your squash.ġ medium buttercup squash, halved with seeds and strings removedġ medium tart apple (such as Granny Smith) halved and cored, unpeeled I chose a golden buttercup squash for this soup, but you could use any winter squash you choose. I wanted to make a simple soup that really highlighted the squash with a few background accents of other flavors. We also still have a few apples left from apple picking this year. I'm still well stocked on winter squash from the giant basket I bought at the end of our farmer's market this fall.
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