- 1 Why do you roast squash before making soup?
- 2 Is a squash the same as a pumpkin?
- 3 Do you peel squash for soup?
- 4 What part of the pumpkin do you use for soup?
- 5 How do I thicken butternut squash soup?
- 6 What can I garnish butternut squash soup with?
- 7 What squash is most like pumpkin?
- 8 Is pumpkin considered a winter squash?
- 9 Which is healthier butternut squash or pumpkin?
- 10 Do you have to peel Honeynut squash?
- 11 Can you eat the skin on zucchini?
- 12 Can you eat the skin of a yellow squash?
- 13 How does Jamie Oliver make pumpkin soup?
- 14 How do I make pumpkin soup better?
Why do you roast squash before making soup?
Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.) We love adding a couple potatoes onto the sheet tray with the squash to give the soup an extra creamy texture and more body.
Is a squash the same as a pumpkin?
When it comes to pumpkins, not much. The word pumpkin probably makes you think of a large, round orange specimen ready for carving, but any hard-skinned squash could be called a pumpkin —there’s no botanical distinction that makes a pumpkin a pumpkin. pepo (though Delicata and acorn squash belong there, too).
Do you peel squash for soup?
Puréed squash: If you are making a soup or other dish in which the squash is puréed, don’t bother peeling and cubing it. Simply cut the squash in half, scoop out the seeds, roast it, and then scrape the cooked flesh from the skin.
What part of the pumpkin do you use for soup?
The flesh of big pumpkins is perfect for soups and curries. The flesh of petit pumpkins, squash and gourds is best suited for pies, breads and cakes – although it’s also delicious in a soup.
How do I thicken butternut squash soup?
Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.
What can I garnish butternut squash soup with?
WHAT IS A GOOD GARNISH FOR BUTTERNUT SQUASH SOUP:
- Sour Cream: A little dollop of sour cream makes a rich dish like Butternut Squash Soup even creamier.
- Bacon: Everything is better with bacon.
- Chives: Finely chop up some chives and serve them on the soup or leave them long as a stylish garnish.
What squash is most like pumpkin?
Essentially a Japanese pumpkin, the kabocha squash gained a lot of attention last year from food and health brands. The flesh is very sweet — similar to a pumpkin or sweet potato — and the texture is velvety and creamy. The flavors are perfect for soups and purees, and add a richness that can’t be beat.
Is pumpkin considered a winter squash?
Yes, pumpkins are winter squash. Some varieties of pumpkins, however, can be roasted or turned into soups just like other scrumptious winter squash. “Sugar pie” and other smaller, sweet pumpkins make for great eating and can be used just like acorn squash.
Which is healthier butternut squash or pumpkin?
Butternut squash contains slightly more vitamin A and C compared to pumpkin and twice as much iron. It’s also a good source of magnesium, vitamin E and potassium. Compared to pumpkin, it’s higher in calories and complex carbs and contains more than twice the amount of dietary fiber.
Do you have to peel Honeynut squash?
We have three types of squash that we will always attack without peeling. Those would be honeynut, acorn, and delicata. When you roast, braise, or simmer these varieties, the thin skin gets tender and easy to chew. When you bite into the squash, the skin isn’t an obstacle.
Can you eat the skin on zucchini?
Do You Peel Zucchini? You’ll get the most health benefits if you eat the colorful skin, which holds the healthy carotenoids. Zucchini skin is soft, thin, and perfectly edible, so don’t peel it off.
Can you eat the skin of a yellow squash?
Yellow summer squash have thin, edible skins, mild flavor, and silky flesh that doesn’t require much (if any) cooking. Yellow crookneck squash, a favorite variety among famers’ market growers, has a buttery flavory and creamy texture. Summer squash are easy to grow, though they do require some space.
How does Jamie Oliver make pumpkin soup?
Jamie Oliver’s Glorious Roasted Pumpkin Soup
- 1.5kg pumpkin (skin on, seeds removed – but keep the seeds!)
- Generous drizzle of olive oil.
- 1 tsp of dried chilli.
- 1 tbs of coriander seeds.
- 1 large onion.
- 3 cloves garlic.
- 1 carrot.
- 1 stick of celery.
How do I make pumpkin soup better?
Toast a mixture of nuts and seeds in a dry pan until starting to caramelise at the edges then sprinkle over the top of your soup. Hazelnuts, almonds, walnuts, pecans, sunflower seeds, pumpkin seeds or linseeds all work well. Try our spicy seed mix recipe to add a touch of heat and a crunchy texture.