King of Squash Soup

The cooler air is moving in and fall is here. Winter veg is reaching maturity, including-joy of joys-butternut squash. The king of winter squash has a nutty and sweet taste and when fresh, the delectable aroma of pumpkin. It is highly nutritious as it is a great source of many vitamins including C, A, E, and trace amounts of the B’s. It is a good source of fiber, and offers many minerals such as manganese, magnesium, and potassium.

Butternut squash has an interesting history. It is relatively new to the squash scene as it was developed in the mid 1940’s by a man who was neither famer nor scientist. Charles A. Leggett, previously an insurance officer, moved to StowMassachusetts to provide his ailing father with more time out of doors. With the amount of land he purchased he was able to experiment and cross several varieties of squash that would prove to be more portable to the market and still have a nice flavor. The name was given for the nutty flavor and buttery texture.

One of the nice things about the squash is its storability. Backyard Harvest by Jo Whittingham (one of my favorite gardening books) suggests picking mature fruit with plenty of stem if they are to be stored. The squash are mature when they have reached their full color and the stem has cracked. The squash should be cured before storage for ten days in the sun, outside if possible or indoors if the weather is inclement. Curing for ten days allows the skin to harden protecting the squash during storage. Once cured, Backyard Harvest recommends storing the squash under cover on straw or shredded paper. Properly cured and stored in a cool (around 50 degrees Fahrenheit) dark place, butternut will last for two to three months.

Once cut, squash can be stored in the fridge for up to a week. It can be dehydrated. It can be roasted and pureed and then frozen in recipe friendly portions. The squash can also be cut, laid on a cookie sheet in a single layer, and then frozen-once frozen the squash can be bagged and kept in the deep freeze and used in recipes year round.

This squash is highly versatile and can be used in sweet and savory dishes alike. On the sweet side, you can use the squash in place of pumpkins for pies. It can be used in baked goods like bread and muffins. On it’s own it can be roasted topped with butter, brown sugar, and cinnamon for a sweet side dish or topped with salt,. On the savory side of cuisine it can be used in almost any recipe where you would use potato or zucchini. One of our favorite recipes is a bacon wrapped rabbit slowly roasted over a bed of onions, carrots, garlic, and butternut squash.

Out of all my favorite uses for this versatile squash, the soup recipe shown here tops them all. There’s nothing quite as cozy as a warm velvety bowl of King of Squash soup on a cool fall evening. It is filling, satisfying, and truly a comfort food. I hope you enjoy.

Before you go at the butternut squash with a vegetable peeler, pause a moment and read this first. There are easier ways!

The most common method, is to bake the squash first. This is simple. Turn the oven to 400 degrees. Cut the squash in half or in quarters for larger sizes. Roast the squash for an hour. Allow the squash to cool, then you can just scoop out the squash with a spoon or ice cream scoop. You can even do this the day before you plan to make soup, and refrigerate over night.

However, if I find this diminishes the flavor of the butternut in the final soup blend. It also takes longer. They way I prep the squash, is to slice it into medallions one to two inches thick. Then, I just slice off the peel, working my way around the medallions. Then I scoop out the seeds. I find this to be much quicker, and tastier.

A vegan friend of mine insists that the peel can be left on. I disagree entirely, and equate finding a piece of butternut rind to finding a piece of eggshell in a dish. The texture, to me is just too tough. To each his (or her) own though.

Happy Chopping!

When you in were in gradeschool did you ever pour Elmer's glue into your hand, let it dry, and then peel it off? Cutting squash or cucumbers can leave an odd residue on your skin. It is typically not bad for you, but it can be difficult to remove. Some people even suffer from contact dermatitis from handling squash.

Pick butternut when they are fully ripe, and allow them time to cure before using. This will decrease the amount of "sap" the squash exudes, making things much easier on your hands. I have read in numerous places that this sap is actually a defense mechanism and wound healing property of the squash.

Wear vinyl or latex gloves when handling raw squash if possible, especially if you are unfortunate enough to suffer from contact dermatits. This prevents the problem completely. Once the squash is prepped the gloves can go right in the trash.

I have had good results by washing my hands with a paste made from a combination of dish soap, baking soda (about 1/4 tsp), and kosher salt (about 1/8 tsp). This will remove the squash sap (works well on motor oil and grease also) by acting as a mild abrasive. Then a good soak in warm water, such as when doing dishes, will finish removing the residue.

Remember to apply lotion when you are all finished and clean! Check out the links for a website with more information about what causes squash hand.