This was my first year growing buttercup squash and it did wonderfully. We were able to harvest about 20 squash from just two plants. I would call that pretty prolific!
Buttercup squash is a winter squash weighing between 3-5 lbs. It has a hard, green skin and tender, orange flesh. Since it is a winter squash, with proper storage, it can last up to 4 months.
When deciding what to do with our abundance of Buttercup squash, I went to my Facebook page and asked my followers what they would do with the squash. The first response that I got from several people was to make soup. So, that is exactly what I bring you today – Buttercup Squash soup! (Others suggested bread and scones and methods for freezing. I plan to try all of these in the near future.)
1 medium-sized buttercup squash, halved
1 onion, chopped
3 cups vegetable broth
1.5 cups whole milk
2 tbsp butter
parmesan cheese, garnish
salt and pepper to taste
1. Heat over to 375.
2. Place squash on a foiled lined baking pan, cut side down and add a little bit of water.
3. Bake for 30 minutes or until tender.
4. Meanwhile, melt the butter in a large pot and add the onions. Cook the onions until they are translucent.
5. Scrape the flesh from the squash and add it, along with the rest of the ingredients, to the pot.
6. Cook over medium heat for about 25 minutes.
7. Puree the soup (CAREFULLY) in a blender. Season with salt and pepper and garnish with parmesan cheese.