Is it a fruit or a vegetable?

Butternut squash, a winter squash, is a fruit believe it or not! It can be roasted, pureed for soup or mashed into muffins and breads. It can be served either sweet or savory. It is a great winter soup and would be a good way to top off the season.

My favorite soup in the world is Butternut Squash Soup. It has a velvety, creamy texture and can be made from simple ingredients. The most difficult part of using a Butternut Squash is peeling it and I have found a fool-proof way to do this. See step one in the recipe below.

 

BUTTERNUT SQUASH SOUP

One butternut squash, peeled, seeded and cut into 1/2" pieces, about 5-6 Cups

One Qt. Vegetable broth or stock

One can unsweetened coconut milk (14oz.)

2 - 4 Tb olive oil

2 shallots, chopped

4 garlic cloves, chopped

One leek sliced thin (white part only)

Curry powder - 1tsp. dry

Tumeric - 1tsp. dry

Ginger - 1 tsp. dry

Salt to taste

1. To peel and seed squash: punch with tip of knife several times, put in microwave for 4 minutes on each side. Remove, cut in half horizontally and let cool. When cool, peel, than cut lengthwise, take out seeds then chop into 1/2” pieces.

2. Cook shallots, garlic, and leek with a tiny bit of seasonings (curry, tumeric, ginger) in the  oil using a heavy sauce pan or pot over medium heat, stirring, until all are softened. 

3. Add cubed squash and salt and saute until squash softens, about 6 or so minutes.  Add broth and coconut milk and simmer, covered, until squash is very tender,  about 20 - 25 minutes.

4. Puree soup with immersion blender or in blender - work in small batches and be very cautious with the hot liquid. Puree until smooth.  Be careful - hot! 

5. Put into the pot to keep warm, taste and re-season. 

Serve with toasted squash seeds or croutons; rice or quinoa.

Enjoy!