Butternut squash soup

Properties

Butternut squash is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A. Raw butternut squash is 86% water, 12% carbohydrates, 1% protein, and contains negligible fat. A 100-gram reference amount supplies (45 kilocalories) of food energy, is a rich source (20% or more of the Daily Value, DV) of vitamin A (67% DV) and vitamin C (25% DV), and contains moderate amounts of vitamin B6, vitamin E, magnesium, and manganese, each having content of 10–12% DV.

How to cook the squash

I spent years fighting with squashes and pumpkins to remove their seeds and hard skins. One day, I watched a video that changed my cooking life. I now wash the squash very well, slice a few cuts in the skin, and then put the entire squash in the oven. I put a metal pot with water in the bottom of the oven and cover the squash with aluminum foil. Oven at 400’ F ( 200’C) 30 - 45 minutes (depends on the dimensions of the squash). Take it out of the oven and let it cool down. When it becomes manageable, use a spoon to remove the gut and seeds and put them in a bowl. Separate the pulp from the skin. 

Snacks with the waste: 

Seeds: add some salt, herbs, olive oil and parmesan (optional) and roast them at 400’F (200’C) 

Skin: add some salt, pepper and paprika and roast them at 400’F (200’C) 

Recipe for the soup

• 1 large butternut squash (about 5 lbs)

• 1 apple, sliced and cored

• 1 small onion, chopped

• 2 carrots, chopped

• 3 tbsp olive oil

• 2 tsp cinnamon

• 1 1/2 tsp salt

• 1/2 tsp cumin

• 3 cups chicken (I usually use vegetable) broth

Directions

• Preheat the oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil,  cinnamon, salt, and cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.

• Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Add everything to the same baking sheet. Roast for 35-40 minutes until soft, stirring once.

• Using an immersion blender, combine the ingredients with the broth until smooth, or transfer to a blender to puree. Serve warm.

I usually make a double batch and save half in the refrigerator for a second meal.