The Saturday Simmer: Butternut squash soup recipes
Of all the winter (hard-shell) squash in all the world, I love the simple and ubiquitous butternut squash most and use it most often. Like pumpkin, but easier to crack, butternut turns creamy when it meets low and slow heat, which makes it perfect in soups like this coconut curry butternut squash soup, from Skinnytaste. Butternut squash has a light orange-ish skin, a long end and a bulbous end, and it's available everywhere, at supermarkets and farm stands. In some places, you can buy it already peeled and cubed and ready to cook, especially between now and Thanksgiving. Low in calories and high in Vitamin A, butternut squash has a mild, slightly nutty flavor that embraces many different spices with equal joy.
Coconut curry butternut squash soup, from Skinnytaste
Butternut squash apple soup, from Elana's Pantry
Hearty sausage, kale and butternut squash soup, from The Lemon Bowl
Mexican spiced butternut squash soup with beans and corn, from Andrea Meyers
Butternut squash soup with mango and toasted coconut, from A Veggie Venture
Ginger sage butternut squash pumpkin soup, from Healthy. Happy. Life.
Butternut squash and black bean taco soup, from Food Doodles
Butternut, peanut and chipotle soup, from The Perfect Pantry
Butternut squash soup with bacon and sage, from Food for My Family
Thai butternut squash soup, from Taste and Tell
Farro, kale and butternut squash soup, from TasteFood
Butternut squash soup with pancetta and pomegranate, from Former Chef
Sweet and spicy roasted butternut squash soup, from Fifteen Spatulas
Which will you try first? What intrigues you? Please leave feedback on the original recipe post, and let us know if you've made or adapted any of these recipes. See you next Saturday, and every Saturday, with more soups, stews and chili.[All photos used with permission.]