Calgary weather is ideal for growing all types of squash and my harvest this year was bountiful. Buttercup squash is a medium-sized winter squash with a slightly sweet flesh that tends to be dryer than other varieties, making it ideal for soup, stews, or curries.
For this recipe, I roasted the squash with butter and maple syrup to give the soup a sweet yet savory flavor and silky smooth texture when puréed.
Specialty equipment:
Blender
Yield: 2 liters
Preparation time: 1 hour
Cook time: 1 hour
2 buttercup squash (3 lbs seeded weight)
½ cup salted butter
3 tbsp amber maple syrup
2 tbsp canola oil
1 white onion, chopped (2 cups)
2 cloves of garlic, chopped
5 cups chicken stock
Salt to taste
Pinch fresh cracked black pepper
1 tbsp fresh lemon juice
Toasted pistachios, chopped
Fresh parsley leaves
Preheat an oven to 375°F.
Cut the buttercup squash horizontally and scoop out the seeds. I save my seeds for the garden the next year, they could also be roasted and eaten or composted.
Place the squash into an oven-safe dish face up.
Divide the butter and maple syrup into the holes in the squash where the seeds were.
Place them in the oven and cook for 40 minutes.
Remove the squash from the oven and pour the melted butter and syrup into a mixing bowl.
Once the squash is cool enough to handle, scoop out the flesh, separating it from its skin, and place it into the mixing bowl. Discard the skins.
Add the oil to a large pot on high heat and saute the onion until it starts to brown.
Add the garlic and stir, cook for about a minute then add the rest of the ingredients.
Simmer the soup for 20–25 minutes.
Turn the heat off and purée the soup in a blender.
Finishing the Plate
Place the soup into a pot and bring it to a boil on high heat.
Turn the heat off and divide the soup into bowls.
Combine the pistachios and parsley leaves in a mixing bowl with a touch of olive oil to garnish the soup and serve.
©chefalisonbiebs