Nothing beats the warmth of a hot butternut squash soup during winter time. Yummy!
"Understand when to pick butternut squash. Butternut squash grows on a vine and usually matures about 50 to 55 days after planting.
- Watch the plant for the appearance of flowers. The vegetables often mature within a week after the flowers set the fruit.
- Look for butternut squash with a solid beige color. The rind shouldn't have any cuts or bruises, according to CookThink.com
- Feel the weight of the squash. Mature butternut squash often feel heavier than they look. On average they should weigh between 2 and 5 lbs.
- Avoid butternut squash with brown patches on the rind, which can indicate frostbitten vegetables.
- Pay attention to the season. Butternut squash is ripe in the months of September and October. In order to be ripe at other times of the year, the store should be importing the produce from other growing areas.”
Read more: How to Pick Butternut Squash
This is my take on butternut squash soup
1 large butternut squash – peeled and cubed
About 4 cups of vegetable stock (here is my recipe on vegetable stock)
1 cube of chicken bouillon (optional)
Cayenne pepper to (optional)
Salt and pepper to taste (optional)
1-2 carrots peeled and chopped
- In a medium pot, bring vegetable stock to a boil. Add squash and carrots, add chicken bouillon. Boil until the vegetables are tender.
- Puree with a hand held food puree machine.
- Add salt and pepper, or Cayenne pepper
- Continue simmering if not thick enough until the desired thickness is achieved.