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Recipes

Buttercup Squash Soup

Buttercup Squash Soup

 

It’s nice that even in the dead of the Colorado winter with snow flying everywhere I can still get fresh produce from our friends at Farmrunners. This week on the product list they had some beautiful Buttercup squashes; these are very similar in flavor to butternut squash, expect they have a lower amount of water content which makes the sweeter notes more pronounced and gives the pulp a creamier texture. While this recipe is for the buttercup variety you can easily make it with butternut squashes. This recipe was intentional designed to be vegan, but if you are not in that camp of dietary habits you are welcome to remove a cup of broth and add heavy cream, or change the vegetable broth to chicken broth for a deeper flavor. You can even garnish this with a little brie cheese or crème fraiche as well.

Ingredients:

  • 4 Buttercup squashes (or two large butternut squashes)
  • 2 Green Apples (skinned and cut into chunks)
  • 1 Large Yellow Onion (Peeled and rough chopped)
  • 4 stalks of celery (Remove the leaves and chop)
  • 2 Medium Carrots (Peel and chop)
  • 1C White wine (Sauvignon Blanc is my preferred for this recipe, but whatever you are drinking on works)
  • 1 Quart of Vegetable stock or broth
  • 2T Olive Oil
  • 1tsp garlic powder
  • 1tsp chopped thyme leaves
  • 2 bay leaves
  • 1tsp salt
  • 1 tsp pepper
  • Sage Leaves to garnish

Method:

  1. 1. Preheat the oven to 350 degrees
  2. Cut the squash in half and scoop the seeds out of the center, place them on a sheet tray or roasting pan
  3. In a bowl mix 1T of olive oil, garlic powder, salt, and pepper together and brush the oil mix onto the squash, place in the oven and roast for 1 hour and fifteen minutes
  4. Once the squash are done pull the out of the oven, let them cool on the counter until you can handle them, scoop out the flesh with a spoon, discard the skins
  5. Bring a large heavy bottom sauce pan to medium heat and add the other tablespoon of olive oil, add the apples, onions, celery, and carrots, cook over medium heat until the onions are translucent (about five minutes).
  6. Add the wine wine, thyme, and bay leaves to the pot and cook until the wine is reduced by half
  7. Add vegetable stock to the pot along with the flesh of the squash, let simmer for twenty minutes.
  8. Turn off the heat and remove bay leaves from the pot, slowly add the contents of the pot to a blender (or even better use an immersion blender and leave it in the pot), puree until smooth
  9. Taste for salt and pepper and adjust to your liking
  10. Serve, enjoy, and be merry

I use fried sage leaves to garnish this soup, but you can use parsley, lemon oil, or some of the squash seeds oven toasted if you’d like; if you are not in a professional kitchen and don’t have access to a hot fryer I like the trick of bringing the oven to a low broil and spray the sage leaves with pan spray and let crisp for 3-5 minutes and garnish with that. Enjoy!

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