Butternut Squash Soup Recipe
The Crown Gourd
Butternut gourd wins the title of most popular squash in America! Like all members of the gourd family, these winter fruits grace store shelves just around Halloween time. I love that this squash was sitting atop my fridge for a week or more. Many people think they must go into a cold cellar for storage, but I have never had a problem with it sitting on the counter for a month or more. If you have a concern, then put it in the refrigerator.
September and October begin squash harvest season of pumpkins, melons, acorn, spaghetti and butternut squash. Some people enjoy saving the seeds of this fruit to bake in the oven and make into a tasty snack.
Make sure to cut away the bulk of the skin so you do not have any stringy substance in your finished dish. You can find the colorful deep orange cut up meat of this fruit in convenient packages if you don't have time or like to skin and cut for preparation. Sometimes, I have even used just one half of an especially large squash. The butternut recipes range from soups to meal enhancing side dishes.
The versatility ranges from eating the fruit raw and all manner of cooking methods.
You can grate it and use in salads as you would carrots. What a lovely colorful garnish it makes on the plate. I may be partial to two methods of preparation after today's showy soup.
When you have a cold winter day, I highly recommend this quick and easy soup. It take just a few ingredients and whips up smooth and silky. Spice it up to your palate with sweeteners, salty or spicy flavors. Top with sour cream, yogurt and or fresh herbs. At the last minute, I sprinkled on some course Red Hawaiian Salt.
One little hint about color. The deeper the better for you. Even though the finished product has a rich orangy-pumpkin color, you can still add my favorite anti-cancer ingredient for more orange - turmeric! When I added curry, that has a component of turmeric, but you can add even more. It can't hurt.
Then serve with crackers, rolls, or other bread or crouton.
Do you have a grater for your spices?
Will you grate in fresh garlic and fresh nutmeg?See results without voting
How To Prepare Butternut Squash Soup
I don't believe in recipes. I just start cooking! You can see I'm not worrying about exact measurements either. Gourds come in a variety of shapes, sizes and weights. I suppose I could tell you to cut up into cubes and put into a cup measure. Or, after the squash is soft from steaming you could mash into a measuring cup. But, what the heck! Just scoop it directly into the blender, pour in enough coconut milk to about 2/3 of the way up of the squash meat. Then add the water from steaming to thin out the texture to your liking.
- Cut off skin of gourd.
- Simply steam the squash. Be generous about amount of water in bottom of the double boiler pan, so you will have liquid for later.
- When soft, put in blender.
- Add unsweetened coconut milk, enough to easily blend ingredients. I just found this huge container in fridge section of Trader Joe's.
- Add your favorite spices. Some people like it sweetened with cinnamon, nutmeg and honey or something. I'm making it non-sweet with spices. Curry and creole blend to give some zip. Always taste so you don't over do it.
~ Add a splash of one or more red pepper, chili pepper, black pepper
~ A bit of garlic powder
~ 1/4 teaspoon Turmeric
~ 1/8 teaspoon nutmeg
~ 1/4 teaspoon curry
- Add the water that you used to steam veggie to make it looser, instead of thick as mud. It's looking real good.
- Decorate with sprigs of herbs from the garden and if you have some colorful course salt.
- If you like it with dairy, Plop in a dollop of sour cream or yogurt.
- For crunch, top with croutons or oyster saltine crackers
Planting Tip To Reduce Pesticide Use
PubMed | This high quality nutritional value favorite is susceptible to the striped cucumber beetle, Acalymma vittatum F. If farmers would plant Blue Hubbard squash (Cucurbita maxima Duchesne) or Buttercup Squash around the perimeter of their fields to attract the insect, they can reduce insecticide use by >90% in butternut squash (C. moschata Poir) using the former and 97% reduction in total insecticide using the latter compared with control fields.
Healthy Butternut Squash Cucurbita moschata
FIBER | Like the brussels sprouts, this fruit packs a punch of fiber. That means it aids digestion and super heart healthy.
VITAMINS | The tally chart of vitamins below includes significant amounts of potassium for bone vitality, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.
FOLATE | We think about folate when the fetus develops in the womb, and take special supplements for this time in a woman's life for protecting against brain and spinal-cord-related birth defects such as spina bifida. Isn't is wonderful to think that our whole foods provide these necessary nutrients?
CAROTENOID | Like carrots, the deep orange provide carotenoids, shown to protect against heart disease, breast cancer and age-related macular degeneration while improving vision. An all around health giving food, just what we need during the low light winter months. One cup provides half the recommended daily dose of antioxidant-rich vitamin C, so, enjoy that bowl of soup!
- PubMed | Carotenoid composition and vitamin A value of an Argentinian squash (Cucurbita moschata).
ANTI-OXIDANT | Wow! Butternut squash's anti-oxidant properties may provide anti-inflammatory effects throughout the body, making mobility easier for those coping with arthritis and also asthma, when inflammation becomes a trigger in the lungs.
One cup cooked Squash
1,144 mcq / 163% DRI
0.3 mg / 20% DRI
3 mcq / 10% DRI
39 mcq / 10% DRI
582 mg / 12% DRI
I know this recipe does not give exact measurements. Be creative!
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About the Author
Debby Bruck, CHOM founded Homeopathy World Community social network. Debby believes that homeopathy is the wave of the future that provides hope and healing to those who have tried every other approach. Health includes nutrition, whole foods, and feeding soul food. Follow Debby on Twitter.
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