Right now is the time where winter squash reigns supreme and I’m here to remind everyone that pumpkin is not the only. This soup is awesome for the cold season, It’s warm, comforting, hearty, and super tasty. One of my favorite things about this soup is that there is barely any waste. We’re using the whole squash; skin, seeds, and everything. This soup takes just a little bit of extra love but we all know that goes a long way in our food. All that being said, here’s the recipe.
If you don’t like all the talking you can skip to the printable recipe card bellow
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Butternut squash 2Lb (907g)
Water 6C (1400g)
Onion ¼ C (50g)
Milk ½ C (67g)
butter ¼ C(60g)
Salt to taste
Vegetable stock optional
Procedure
- Preheat your oven to 375
- Thoroughly wash the squash and remove any stickers
- Cut both ends of the butternut squash off, then cut the squash in half separating the long end and round end
- Very carefully cut off the outer skin. Be careful and use the best knife you can find ( a bread knife will work as well). Cut the round side in half and scoop out all the guts and seeds. Place scraps in a pit and reverve for later.
Roasted squash
- Chop the butternut squash into half inch cubes and toss in a large bowl with salt and oil.
- roast on a wide sheet for 30 to 45 min or until a knife goes through like butter.
- When done reserve for later use
Squash stock
- While the squash is roasting place the scraps in pot with 6 cups of water on medium heat. Simmer slowly for 15 minuets then turn off the heat, or until squash flavor is achieved.
soup
- Put the butter and onions in a pan on a low heat to sweat on low heat until barely translucent.
- Place the roasted squash, onions, milk, and 800g(3½ cups) of squash stock into a blender and blend until smooth and desired texture.
- *optional* If you run out of the squash stock you can also use vegetable stock get a more liquid soup.
Squash talk
This recipe can be used with a variety of winter squash, think of it as a base for any squash soup you would want to put together. The recipe was designed to have a very straight forward flavor that showcases the squashes flavor in its entirety. Acorn, pumpkin, and whatever other squash you can get your hands on should work, however, I will say smaller squash like delicata or sweet dumpling may not be ideal since there’s so little flesh to skin. It’s really up to your preference on which squash you like the most. When using other squash you will have to account for the different shapes and adjust the recipe accordingly though. The gram measurements for these recipes are more of a guide than a set in stone ratio.
Pairings
The simplicity and straight forward flavor of this soup lends it to be a great canvas for different toppings, and variations. Typically I’ll top this soup with whatever nuts and seeds I have on hand. there’s no specific “ go to ” that I use, it’s always something different. For me that’s one of the fun parts about the soup. It’s a bit of a blank canvas. You can take it in a load of different directions, not just with garnishes but with the soup itself as well. Dried ginger, brown sugar, and allspice is a great combo I once did back in my culinary school days. A little bit of turmeric action is also awesome. Most cases I like to leave it un-spiced since I love the simple flavors, but from time to time I’ll take the leftovers and convert them into other wild soups or curries. The same can be done with any of the leftover squash stock. The versatility of this recipe is one of my favorite things about it.
On similar note, this dish is extremely easy to turn vegan. simply swap out the butter for a neutral oil and use whatever your alternative milk you like. That can even bring more personal flare to this soup with all the varieties of nut milks on the market nowadays.
This soup is probably one of my oldest recipes but it’s passed the test of time and is still in my yearly fall winter repertoire. The goal was to make an awesome puree soup that used the whole veggie for maximum flavor and minimized waste. I’m always trying to find new and creative ways to use food scraps. I feel this soup really showcases that we can always find a use for the things we usually throw away. Another man’s trash can definitely be another man’s treasure. I Hope this soup inspires you to find some treasure in your trash too. I hope you enjoy this recipe as much as I do, and Thanks for stopping by the blog.
Butternut Squash Soup
Ingredients
- 2Lb (907g) Butternut squash
- 6C (1400g) Water
- 1/4C (50g) Onion
- 1/4C (67g) Milk
- 1/4C (60g) Butter
- *optional* Vegetable stock
Instructions
- Preheat your oven to 375
- Thoroughly wash the squash and remove any stickers
- Cut both ends of the butternut squash off, then cut the squash in half separating the long end and round end
- Very carefully cut off the outer skin. Be careful and use the best knife you can find ( a bread knife will work as well). Cut the round side in half and scoop out all the guts and seeds. Place scraps in a pit and reserve for later.
Roasted squash
- Chop the butternut squash into half inch cubes and toss in a large bowl with salt and oil.
- roast on a wide sheet for 30 to 45 min or until a knife goes through like butter.
- When done reserve for later use
Squash Stock
- While the squash is roasting, place the scraps in a pot with 6 cups of water on medium heat. Simmer slowly for 15 minutes then turn off the heat, or until squash flavor is achieved.
Soup
- Put the butter and onions in a pan on a low heat to sweat until barely translucent.
- Place the roasted squash, onions, milk, and 800g(3½ cups) of squash stock into a blender and blend until smooth and desired texture.
- *optinal* If you run out of the squash stock you can also use vegetable stock get a more liquid soup.