I used to think that there’s only one type of squash, and that’s the round, ribbed type with orange flesh. To add to the confusion, I thought that pumpkin and squash were exactly the same words. It’s probably due to Australians using the terms interchangeably. It turns out that pumpkin is a type of squash and so is zucchini! In this post, I’m going to make use of the Butternut kind.
The first thing that put me off in making the soup is how hard it is to cut squash into chunks, especially if I buy a whole one. Eventually, I found that I can just boil it or put it in the oven, before slicing. Below is my usual method of preparation.
1 whole Butternut Squash
2 1/2 – 3 cups chicken stock
Sour cream and fresh parsley for garnish (optional)
- Preheat the oven to 180°C or bring a pot of water to boil.
- Wash the squash and cut the stem off. I usually keep the skin on, but peel it if desired.
- Cut slits on the squash.
- Boil or roast the squash until a fork can poke through easily. It takes me around 1 hour and 30 minutes to roast.
- Peel the skin off, slice in half, take the seeds out, and cut into big chunks.
- After the pieces of squash has cooled, put them inside a blender with the chicken stock, and pulse until smooth. Adjust the taste with salt and pepper.
- Heat the soup in a pot, and serve in bowls. Garnish with sour cream and fresh coriander.
Do you make squash or pumpkin soup the same way? What other recipes do you use? Let me know by commenting below.