Squash Soup Recipe from Different Types of Squash

Various types of squash can usually be interchanged in any squash soup recipe depending on your taste buds. Squash are broken down into two families; the summer varieties and the winter varieties. The summer ones have thinner skins and do not hold up as well as the winter ones. The winter type has a very thick skin which helps them to last longer. This makes them available to us for cooking most of the year.

The best way to cook winter squash like pumpkins, with their thick skins is to cut in half, scoop out the seeds and roast them in the oven until tender. At this point the inside meat can easily be scooped out with a large spoon. I cook them this way for the freezer; after cooking I scoop the meat of the squash into a plastic freezer bag and place in the freezer. This works well for recipes like creamed squash soup.

The summer squash with their thin skins are great for fast cooking dishes or salads. These squash like zucchini, yellow squash and others have a mild flavor which blends well in most salad, stir fries or other combinations such as soup recipes. Below are some of the common types of squash which you will see in many soup recipes.

• The Butternut Squash is a winter squash with yellowish skin and orange flesh. It has a sweet nutty flavor and can be roasted but in some soup recipes it is peeled, cut into chunks and added to the liquid to cook.
  
• When mentioning Zucchini Squash, the first thing that comes to mind are all the delicious sweet breads and cakes but it also makes very good soup. This summer squash usually has a dark skin with a slightly greenish white flesh; great raw or used cooked in many recipes.
  
• Acorn Squash, also called pepper squash is usually a dark green skin with yellow orange flesh. This winter variety is mostly baked but is often cooked thoroughly in a soup recipe.
  
• We are all familiar with great Pumpkin Recipes especially pie. Although the sweets are very delicious the pumpkin makes an excellent tasting soup; especially cream of pumpkin soup.
  
• Buttercup squash is a winter variety and is known for its turban shape or having a flat top. The skin is green with yellow orange flesh.
  
• The Hubbard Squash is known for its tear shape and often grows to be quite large. In many recipes this is used often to replace the pumpkin.
  
• Spaghetti Squash is one of my favorites; in recipes or just baked. This winter squash is just like it sounds; once baked the strings are pulled loose like spaghetti. This can be stirred into most soup recipes.
  
• A common Spanish squash is Calabaza used in much of the soup making. It is like an orange pumpkin and makes a creamy golden delicious soup.
  
  

BUTTERNUT SOUP RECIPE

Butternut squash is is one of my favorite squash soup recipes.

• 2 Slices bacon
• 1 Tablespoon cooking oil
• 1 Large chopped onion
• 3 Pounds butternut squash, peeled, seeded, cut in chunks
• 3 Cloves minced garlic
• ½ Cup finely chopped celery
• 2 Cups chicken broth
• 1 Cup heavy cream

Brown bacon in a heavy pot with oil. Remove bacon from the pan, crumble and set aside. Cook onion, garlic and celery until tender. Add squash and chicken broth. Bring to a boil, reduce heat, cover and simmer until squash is tender. (can add water if necessary if too dry).

Puree mixture in a food processor or blender until smooth. Return mixture to pan. Stir in the heavy cream. Stir until soup is hot. Ladle into bowls and garnish with crumbled bacon.

ZUCCHINI SOUP RECIPE a squash soup recipe

• 3 Cups cooked zucchini
• ½ Cup water
• 3 Tablespoons butter
• 3 Tablespoons flour
• 2 Cups milk
• Salt/ pepper to taste
• 1 Tablespoon dry minced onion
• ½ Tablespoon dry parsley
• 2 Teaspoons seasoned salt
• 2 Chicken bouillon cubes

To cook zucchini, cut in half lengthwise and remove seeds; do not peel. Cut in chunks, cover with water and cook until soft; set aside.

Melt butter in saucepan over medium low heat, and then stir in the flour, the milk and the water.

Add the onion, parsley, seasoned salt and bouillon; cook and stir until thickened.

Put zucchini in blender and puree and add to white sauce; add salt and pepper if desired.

PUMPKIN SOUP (a squash soup recipe)

Because of the popularity of pumpkins people forget that this is also a squash. Pumpkin is probably the most popular squash soup recipe.

• 1 Tablespoon butter
• 1 Large chopped onion
• 1 Cup chicken broth
• 1 ½ Cups canned or cooked pumpkin
• ½ Cup milk
• 1 Teaspoon nutmeg
• 1 Teaspoon fresh grated ginger
• ¼ Teaspoon white pepper
• Chopped chives as garnish

Sauté onion in butter over medium heat until tender.

Add chicken broth and pumpkin and blend; stir in the milk.

Add the nutmeg, ginger and pepper; blend well and heat thoroughly but do not boil.

Sprinkle chopped chives on each serving.

CALABAZA SQUASH SOUP RECIPE

• 3 Pounds calabaza puree
  
• 1 Medium tomato peeled and chopped
  
• ½ Cup minced red onion
  
• 3 Tablespoons olive oil
  
• 2 Cups light cream
  
• ½ Teaspoon granulated sugar
  
• Salt And white pepper to taste
  
• 2 Beaten egg yolks
  
• 1/3 Cup sour cream
  
• ½ Teaspoon nutmeg
  
  

Peel and seed calabaza with sharp knife; cut into chunks and boil until tender and drain.
Sauté onion and tomato in another pan in hot olive oil until soft.
Process calabaza and onion mixture in food processor until pureed.
After processing pour all into a large saucepan; add light cream and stir to blend well.
Add sugar, salt, pepper and mix well; cook and stir until hot.
Pour small amount of hot mixture into beaten yolks while stirring briskly.
Quickly stir yolk mixture back into pot of hot mixture.
Ladle into hot bowls; top with dollop sour cream sprinkled with nutmeg.

More Delicious Recipes for Soup

Go to Painless Cooking Home Page from Squash Soup Recipe