In the mood for a great autumn soup?

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I finally took down my pumpkins.  Well, I thought they were pumpkins.  Turns out, several are buttercup squashes.  Ever heard of these?

Instead of throwing them away, I made buttercup squash soup and it was love at first bite.  Oh my gosh.  You must run out and buy one of these delicacies and make this soup.  It was DDDDEEElicious!

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Rebel helped me.  As I was moving the tray from one side of the kitchen to the other, a piece of the roasted squash rolled off the cookie sheet and splatted on the floor.  Rebel’s is on cleanup detail today and he didn’t shirk his duties.

The buttercup squash looks like a green pumpkin and it has a sweetness  that is irresistible.  Here’s the recipe I used, but I’m thinking of adding some white beans to make it more of an entree, and maybe a pinch of curry.  Though, frankly, I don’t think this can be improved upon.

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Autumn Soup

  • 1 buttercup squash, about 2 pounds
  • 1 large sweet onion, coarsely chopped
  • 1 scant teaspoon salt
  • dash black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 ribs celery, chopped
  • 2 tablespoons chopped fresh sage
  • 4 cups chicken broth
  • salt and pepper, to taste
  • shredded Parmesan cheese, for garnish

My additions – I added a healthy dose of sour cream – maybe 1/2 cup which made it creamy and delish plus two cloves garlic.  I put garlic in everything.  I didn’t peel the squash – just tossed it in the oven and let it cook for about one hour at 375 degrees.  It was a little messy extracting the seeds after cooking the squash.   I didn’t add the celery because it looked pretty pitiful.

Their directions -Heat oven to 375°. Peel the squash with a vegetable peeler, scoop out seeds, and cut into 1/2 to 1-inch dice.

Toss the squash cubes with the chopped onion, 1 scant teaspoon of salt, a dash of pepper, and the 2 tablespoons of olive oil. Spread out in a large baking pan and bake for 30 minutes, until tender and lightly browned.  

Heat 1 tablespoon of butter and 1 tablespoon of oil in a medium saucepan over medium-low heat. Add celery and sage and cook, stirring, until celery is just tender. Add chicken broth and the roasted vegetables. Bring to a boil. Reduce heat to low, cover, and continue cooking for about 30 minutes, until vegetables are very tender. Taste and add salt and pepper. Carefully blend in small batches. Serve hot with a sprinkling of shredded Parmesan cheese.

I didn’t have to blend it because of the way I cooked my squash – it was all mashed up before I even cooked it with the sour cream.

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