Easy-Butternut-Squash-Soup

Crop of the Month: Butternut Squash

November 5, 2014 by Hannah No Comment

With its taste reminiscent of the falling leaves and the crisp autumn air, the crop of the month for November is, appropriately, Butternut Squash! Sweet and nutty to the tongue, similar to that of a pumpkin, the butternut squash is characterized by an exterior yellow skin and interior orange fleshy pulp.

 Butternut squash turns ripe typically in the month of November—upon which it turns increasingly deep orange, and becomes sweeter and richer in flavor.

Perfectly plump for the picking, Butternut squash typically grows on a vine and blossoms best in warm conditions and in fertile, well-drained soil.

Each vine will typically yield anywhere from 10-20 squashes if properly tendered for, giving us many opportunities to devour the sweet fall treats.

Typically, Butternut Squash is eaten after it reaches a mature stage—the best period for feasting is when the rind has become thick and hardened.

And since Butternut Squash flourishes in the fall, it makes the perfect edition to your old recipes to make your fall dishes come alive.

From Butternut Squash Mac and Cheese to Butternut Squash Soup to Butternut Squash Ravioli—the fun fall flavors are endless with a little orange thrown into your recipe.

Not only does Butternut Squash act as the best edition to your recipes for fall, but it also serves as a great source of complex carbohydrates and fiber as well as its high in potassium, niacin, beta carotene and iron.

So what are you waiting for?  With such amazing benefits and a wide variety of uses, its time to add a little squash in your life and add a little love to your autumn dishes.

Make your very own homemade Butternut Squash Soup by following this simple recipe from The Food Network:

Ingredients
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve

Read more at: http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe.html?oc=linkback

About Author

Hannah Hannah Brozek is a fourth year English major at Cal Poly San Luis Obispo. Originally from Orange County, Hannah enjoys the beach, hiking, and traveling. She wishes to further pursue a career in Copy Writing and potentially move to San Francisco upon graduation.
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