Butternut Squash Soup Recipe (2024)

FAQs

How do you make butternut squash soup less bland? ›

I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!

Butternut Squash Soup Ingredients

Onion, celery, carrots, and potatoes: These vegetables give body and depth of flavor to the soup, without overwhelming the squash. Once the vegetables are tender, you may use an immersion blender or blend them in batches using a standing blender to achieve a smooth, creamy texture.

How to cook Butternut squash. You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups.

It's good for your immunity. Like other orange-colored fruits and vegetables, butternut squash is full of beta-carotene and alpha-carotene. Your body converts them to vitamin A, which is important for your immune system.

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

According to the horticulture experts at Iowa State University, "butternut squash are mature (ready to harvest) when the skin is hard (can't be punctured with the thumbnail) and uniformly tan in color." If the skin is easy to pierce, the squash is not ripe and will taste starchy, flavorless, and sometimes even bitter.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.

How long does it take to boil cubed butternut squash? ›

Boil the squash for 10-20 minutes until it's fork-tender.

Don't worry about overcooking the squash. It's better to cook it for longer until all the pieces are very tender than to stop boiling it too soon and end up with undercooked pieces.

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

Special Precautions and Warnings. When taken by mouth: Butternut is POSSIBLY SAFE for most people, but it can cause diarrhea and irritation of the stomach and intestines. Pregnancy and breast-feeding: It's LIKELY UNSAFE to use butternut in large amounts if you are pregnant or breast-feeding.

Nutritional Benefits of Butternut Squash

It contains zeaxanthin and lutein, two powerful antioxidants that support vision. Butternut Squash's high antioxidant content may have anti-inflammatory benefits, helping to reduce your risk of inflammation-related disorders like rheumatoid arthritis.

Winter squash: Winter squash, including butternut squash and acorn squash, is a starchy vegetable that is high in carbs. One cup of cooked butternut squash contains around 21 grams of carbs, while one cup of cooked acorn squash contains around 15 grams.

Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.

Not enough depth: A well-rounded soup has multiple layers of flavour, including acidity, umami, and sweetness. If your soup is missing any of these, it may taste bland. Adding ingredients like vinegar or lemon juice for acidity, parmesan cheese for umami, or even a touch of sweetness can make a world of difference.

Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex. Experiment with different cooking methods: Roasting or caramelizing vegetables before adding them to the soup can bring out thei.