Hey everyone this is Anjanette from Momma Young at Home! I am so excited to be sharing one of my Fall Recipes and guest posting today on Everyday Southwest. Fall is the beginning of my favorite time of year and it is air, that means delicious fresh vegetables are ready to be plucked from gardens everywhere. Our garden is full of tomatoes and pumpkins, the one thing I didn’t plant was squash. Our neighbor had that covered when he handed me a beautiful Buttercup Squash. Of course the foodie in me took over and visions of Buttercup Squash Soup began creating itself in my head.
Buttercup Squash can be stored for approximately 13 weeks after being cut from the vine as long as the temperatures stay around 50 degrees and there isn’t a hard freeze. When you are ready to cook this squash, I find the easiest thing to do is rinse it and put it in the oven. After baking you are left with a flavorful squash that is delicious on it’s own or perfect as a soup like this Buttercup Squash Soup Recipe .
- 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
- Preheat oven at 350 degrees
- Wash buttercup squash and place in a round casserole dish and bake for 45 minutes to an hour.
- While the squash bakes begin your soup mixture
- Heat a large sauce pan add olive oil
- Add chopped Carrots, Celery, Onions and simmer for 5 minutes
- Add garlic clove and simmer 2-3 minutes more.
- Add salt, water, barley, lentils and bring to a medium low boil for 20-25 minutes or until barley is tender.
- Add frozen peas
- Set aside but keep warm
- Once squash is ready cut a circle around the top, it should be tender and cut like butter.
- 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.
- After seeds are out scoop out sections of the squash while leaving the shape of the squash.
- Add squash to soup.
- 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.
- Add cracked pepper and more salt to taste.
- Pour soup into the buttercup squash shell.
- Garnish and enjoy.
Buttercup Squash Soup is a hearty soup perfect for cold days. Present it in the squash shell or pour right into a bowl.
About Me: I am married to my best friend and a Mom to six wonderful kiddos, our house is nothing short of exciting.. I keep toddlers entertained, craft recipes, run kids around town, while keeping my house clean (I’m so fibbing.) I blog at mommayoungathome.com about my big family, share recipes, crafts, kids activities and much more.
This soup looks delicious! Perfect for this fall!
Oh, I love soup, especially during fall nights. I am pinning this.
I didn’t realize you could store buttercup squash for that long. It’s on sale at the supermarket right now, so I think I will stock up so I can make this a few times in the coming weeks.