The thing about the buttercup squash we were given was it was quite large. That’s why when we were recently given a buttercup squash I thought it would be fun to test out whether or not it would work just as well butternut squash for our favourite fall season soup. It’s been one of my favourites for years. In particular, I really like making butternut squash soup. We’ve made stir-fries, roasted it, and now I’ve made a soup that I loved so much I just had to share it with you.Įvery fall, we make loads of soups. I recently shared on Instagram stories that I had been given a Buttercup Squash and that I had been trying out some new dishes with it. Want some ideas for using squash? Go to: Price Chopper Recipes and you’ll find 150 quick and easy squash recipes.Is there any dish more perfect for the fall season than a rich, creamy, and savory squash soup? This delicious Buttercup Squash Soup Recipe is the perfect cozy meal to enjoy all fall and winter long. You can easily scoop out the seeds and flesh to cut it up or mash it-whatever your recipe requires. Once it’s precooked and cooled, it’s easy to handle. I take any type of winter squash, poke it 5-6 times with a knife or folk and microwave it for 20-30 minutes (my microwave is small and not too powerful-so it may take less time in yours.) I let it sit on the counter until it’s cooled enough to handle, and then slice it open for further cooling. Of course you can buy the precut pieces in the produce department, but here’s my tip for wrestling it down and making it easy. Even with a sharp knife it can be difficult to cut-it’s very hard and it can roll away from you. However for many, cooking winter squash can be a culinary challenge. Your kids will never know that they just ate a serving of vegetables in that muffin! It’s the perfect “stealth vegetable” that can be added to just about anything, it brings sweetness and body to a dish without overwhelming the flavor. A half-cup serving of winter squash has only 30-50 calories, 2-3 grams fiber, plenty of vitamin C +/or vitamin A as well as minerals such as potassium and magnesium. Squash is also packed with plenty of nutrients the NuVal score for all winter/fall squash varieties is over 95. It’s also pretty forgiving, if the recipe calls for butternut squash and you only have buttercup on hand-no big deal, just swap it out. You’d be hard pressed to find another vegetable that works equally well in soup & pasta as it does in bread, muffins and dessert. There are so many kinds available and they look so pretty in a basket on the counter! They’re also inexpensive and very versatile. Winter squash becomes my go-to vegetable in September. Oh how I love fall when it’s finally cool enough to enjoy hours in the kitchen! Off I went to pick fall raspberries and make jam. All morning I heard, “It smells sooo good in here-just like fall.” By midday the muffins were gone and I was on a roll. The air was a bit chilly and crisp outside, but inside the smell of cinnamon, nutmeg and allspice wafted through the house. I made fresh butternut squash muffins over the weekend and remembered why fall is my favorite time of year. Written by Sylvia Geiger MS, RD, CD, Price Chopper Community Nutritionist
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