Fall Recipes: Buttercup Squash Soup

Buttercup Squash Soup is perfect for Fall. Squash is in season and makes a delicious healthy Fall dinner idea. Serve it with warm crusty bread or a hearty, toasted sandwich.

Buttercup Squash Soup is a hearty soup perfect for chilly Fall days or any day. Serve the soup in the squash shell for a fun presentation or pour it right into a bowl with some crusty bread or along side of my Shrimp and Green Chili Grilled Cheese Sandwich.

Add some texture to the soup with spicy oyster crackers and the pepita garnish included with the recipe.

I like to serve my Jalapeno Cornbread along the side of this creamy soup. Try My friend's Smoked Provolone and Thyme Muffins are a good choice.

Ingredients for Buttercup Squash Soup

• Buttercup Squash or Butternut Squash plus extra squash if using as a bowl.
• Water- I like to use bottled water in my cooking. My area of Arizona has very poor tasting water and I find that boiling and reducing the water in soup and sauces only makes the taste of water stronger.
• Olive Oil- I prefer a mild olive oil, not extra virgin but, that's just my preference.
• Carrots- orange carrots give the best color so that is what I use, not the purple or heirloom carrots.
• Celery
• Onion- White or yellow onion for the best flavor.
• Ground cloves
• Pearl Barley
• Lentils
• Frozen Peas- yes, frozen peas
• Salt- I use kosher salt

If you have left over roasted squash, toss it together in this Butternut Squash Farro Salad.

If you would like to increase the umami flavor of your soups, try adding a teaspoon of this yummy, homemade Mushroom Soup Powder. Taste as you stir it in, you may like to add more.

 How to Cut Butternut Squash

I think it is easier to cut Buttercup Squash or cut Butternut Squash after it has been cooked.

When you are ready to cook this squash, the easiest thing to do is rinse it and put it in the oven.  Bake the squash at 350 degrees for 45 minutes to an hour or until tender but still holds its shape. Allow the squash to cool enough to handle.

Use a knife with a serrated edge to cut the top and stem off. If you would like to use it as a serving bowl, cut a large enough to allow you to fill the squash with soup. Clean out the center of the squash and remove all of the seeds, etc...

If you are not using the squash as a bowl, cut off the top and split the squash in half. Peel the squash and dice into desired size chunks.

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 .

How to Store a Buttercup Squash or Store Butternut Squash

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. 

Brush the soil from the squash and trim excess leaves and vine from the stem.

Store in a cool dry place for up to 13 weeks or refrigerate.

A note from our guest blogger-

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.

About Anjanette Young, our guest blogger: 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.

Fall Recipes: Buttercup Squash Soup

Anjanette Young

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Course Soup

Ingredients

  

• 1 Buttercup Squash
• 4 cups Water
• 2 teaspoon 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 teaspoon Salt

Instructions

 

• 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.