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Butternut Squash Soup Recipe from Garden-Fresh Cookbook


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In this video, learn about the health benefits of butternut squash, a "super vegetable", and see how to make Vermont Butternut Squash Soup, an all-new recipe from the Garden-Fresh Cookbook. Maple syrup brings out the butternut flavor, and gives this soup a hint of sweetness.

Comments

HOLY-MOELY!! Darn Good.

By Ron Wozniak

HOLY-MOELY!! Darn Good. Even W/O parsly!!

They didn't show how to peel

By barneyblu

They didn't show how to peel a butternut squash! How is it done?

I usually peel a butternut

By Marguerite Krupp

I usually peel a butternut squash in one of the following ways:

Cut squash method (often better for larger squashes)

  1. Using a sharp knife and a cutting board, cut off the stem end and discard stem.
  2. Cut through the squash to separate the large ("bell") end from the neck.
  3. Place the cut side of the neck down on the cutting board.
  4. Slice the neck in half lengthwise, then cut each half across into 1-inch slices.
  5. Using the knife, cut the skin off each of the slices.
  6. Cut the bell in half, top to bottom.
  7. Use a spoon to remove seeds.
  8. Put the cut side down and slice the bell half into 1-inch slices, as with the neck.
  9. Using the knife, cut the skin off each of the slices.
  10. Remove and discard the blossom end.

Whole squash method

  1. Using a sharp knife and a cutting board, cut off the stem end and discard stem.
  2. Using a vegetable peeler, peel the skin off the entire length of the squash, using as many strokes as needed.
  3. Cut through the squash to separate the large ("bell") end from the neck.
  4. Place the cut side of the neck down on the cutting board.
  5. Slice the neck in half lengthwise, then cut each half across into 1-inch slices.
  6. Cut the bell in half, top to bottom.
  7. Use a spoon to remove seeds.
  8. Put the cut side down and slice the bell half into 1-inch slices, as with the neck.
  9. Cut off and discard the blossom end.

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