Buttercup Squash Soup

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Before I actually started growing winter squash, I was quite intimidated by them. Glancing at the heaps of squash at the grocery stores each Fall, I would wonder “how in the heck do you cook with those?” I had not the slightest clue what was different from one variety to the next.

Fast forward into years of gardening and experimenting one by one.

I have grown very fond of this staple in our diet. First I planted and baked with Pumpkin pie pumpkins, Delicata, Acorn squash, Butternut and the newbies this year Honeynut and Buttercup.

Baking them as pictured above is the standard method we use. The squash is cut in half, cleaned out and placed face down in about an inch of water.

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After about 20 minutes in the oven at 350 degrees the winter squash is cooked and ready to eat or process further into your recipe. A bit of butter, cinnamon and/or nutmeg and you have a delicious side dish.

After seeing recipe after recipe in the magazines and online using winter squash for soup, I decided it was time to give it a try. We made Buttercup Soup and it was a Success!!

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1 Large Buttercup squash

3/4 cup coconut milk

2 cups water

2 chicken bullion cubes

2 shallots (or 1/2 onion)

1-2 tsp. nutmeg to taste

Bake the Buttercup squash, scoop out the squash meat and process with an immersion blender or use your food processor to puree.

Add the above ingredients along with diced potato, carrots, green beans along with any other addition to your liking. Let simmer for 1-2 hours stirring occasionally.

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