Butternut squash is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A. Although botanically a fruit, butternut squash is used culinarily as a vegetable that can be roasted, sautéed, toasted, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies.
Butternut squash soup is one of the easiest, most flavorful, and creamy soups to make! You can stir in a little coconut oil just before serving, if you enjoy a slight sweet coconut flavor. Feel free to skip it if you are not a fan!
Delicious and hearty, perfect for a fall meal. Once you get the hang of the baseline recipe, you can add all sorts of ingredients to the stuffing — ground turkey is a favorite of mine. This is a Mark Bittman recipe.