![]() We ended up using about half of the entire squash which was about 5-6 cups. Once your squash is separated from the rind, cut it into cubes. We found that cutting it into quarters was the best route and then removing the seeds (save them though so you can roast them later!), and then cutting the squash flesh away from the outer rind. While your oven is preheating, you are going to want to cut up your squash. So, while buttercup squash only takes about 30 minutes to roast on their own, today’s recipe takes about an hour (maybe slightly over) to complete. Typically I let them rest for about 20 minutes after roasting and then I blend them up. They did not burn, they just got a bit softer which was perfect since I was making this buttercup squash soup.įor today’s Buttercup Squash Soup Recipe, I also let them cool down for a bit before I place them in the food mixer or blender. ![]() However, in this recipe, I cook them for 40 minutes because I cooked potatoes along with it which needed 40 minutes. No, it only takes about 30 minutes to roast your buttercup squash to the point where you can eat it. Yum!ĭoes it take a long time to cook buttercup squash? It’s definitely not a necessary step, but I personally always like to add potatoes into my squash soups.Ībsolutely! I recommend you actually roast them (roll them in some oil and then add your favourite spices) to make a super delicious snack or the perfect topping to all your autumn salads. I like to add potatoes into my soup to make it a bit richer and creamier. Why do you add potatoes into your buttercup squash soup? When you’re first cutting up your squash you may be a bit concerned that it is quite dry and starchy – but don’t worry, as it cooks it’ll become much softer and creamy in texture. Why does my buttercup squash seem so dry? It’s naturally quite sweet and creamy which makes it a great option for soups.Ībsolutely! Buttercup squash is an excellent source of carotenoids (known to help support healthy vision), vitamin C, B vitamins, potassium, and magnesium. Butternut squash is more of a cream-yellow colour and it’s a little more pear-shaped – like a long pear. Nope, it’s not butternut squash – they are different!īuttercup squash is about the size of a small-medium pumpkin and it kind of even looks like a pumpkin but it’s a deep green. Wait – what is buttercup squash? Isn’t it butternut? So, to find that 1 single squash could make multiple meals was exciting, especially since we’ve seen it at the store and it’s never been expensive to buy. We’ve always been about low waste, but now we try to ensure that we are a zero-waste family when it comes to our food. Long gone are the days where we buy things just because we’re craving them, now we try to review what we have vs what we need, and how we can utilize it all. Like so many others, COVID-19 has impacted us financially and we are always looking for ways to be smarter with our money and how much we spend at the grocery store. I personally really liked that because right now we are on a budget. While a butternut squash may only make 1 batch of soup, we could likely get 2 or 3 out of the buttercup squash we had. The thing about the buttercup squash we were given was it was quite large. ![]() That’s why when we were recently given a buttercup squash I thought it would be fun to test out whether or not it would work just as well butternut squash for our favourite fall season soup. It’s been one of my favourites for years. In particular, I really like making butternut squash soup. We’ve made stir-fries, roasted it, and now I’ve made a soup that I loved so much I just had to share it with you.Įvery fall, we make loads of soups. I recently shared on Instagram stories that I had been given a Buttercup Squash and that I had been trying out some new dishes with it. Is there any dish more perfect for the fall season than a rich, creamy, and savory squash soup? This delicious Buttercup Squash Soup Recipe is the perfect cozy meal to enjoy all fall and winter long.
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