Fall Recipes: Buttercup Squash Soup
Recipe type: Soup
  • 1 Buttercup Squash
  • 4 cups Water
  • 2 tsp olive oil
  • ½ cup chopped Carrots
  • ½ cup chopped Celery
  • ¼ cup fresh chopped onion
  • 1 minced clove
  • ½ cup Pearl Barley
  • ¼ cup Lentils
  • ½ cup frozen Peas
  • 1 tsp Salt
  1. Preheat oven at 350 degrees
  2. Wash buttercup squash and place in a round casserole dish and bake for 45 minutes to an hour.
  3. While the squash bakes begin your soup mixture
  4. Heat a large sauce pan add olive oil
  5. Add chopped Carrots, Celery, Onions and simmer for 5 minutes
  6. Add garlic clove and simmer 2-3 minutes more.
  7. Add salt, water, barley, lentils and bring to a medium low boil for 20-25 minutes or until barley is tender.
  8. Add frozen peas
  9. Set aside but keep warm
  10. Once squash is ready cut a circle around the top, it should be tender and cut like butter.
  11. Pull off top to reveal tender the meat of this squash. At this point it is very tender, gently spoon the seeds out taking care to not scrape out too much meat.
  12. After seeds are out scoop out sections of the squash while leaving the shape of the squash.
  13. Add squash to soup.
  14. With an emulsion mixer puree soup just until soup is creamy but still have texture. You can also, use a blender just be careful not to splash hot soup on yourself.
  15. Add cracked pepper and more salt to taste.
  16. Pour soup into the buttercup squash shell.
  17. Garnish and enjoy.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/fall-recipes-buttercup-squash-soup/