The weather outside is frightful… So go indoors and have a bowl of warm soup! In particular this roasted butternut squash soup. It tastes sweet and creamy without added cream and has just a hint of spice.
If you’re at a place in the world where the weather is not so frightful, you can still enjoy this soup. Because it also happens to taste great as a cold soup.
Our pumpkin harvest was very good this year. Which is why there are fifteen pumpkins laying on various windowsills, pretending to be decoration. So when my husband asked me why I had bought yet another pumpkin, he did have a point. My answer to this was: “Because this butternut pumpkin is different than the ones we already have!”
It might not be a brilliant excuse, but a squash is indeed not a pumpkin. Both are part of the same plant family however, the Cucurbitaceae family to be precise. This family has various kinds of squashes, pumpkins, courgettes, cucumbers and melons amongst it’s members. The butternut squash is a type of winter squash. This means that they’re harvested when they are mature, at the end of the growing season. Mature squashes have a hard skin, that gives them the capacity of long winter storage.
Squashes originally came from the Americas and have been eaten there for thousands of years. They’re easy to grow, which is probably why they’re now an established food source on other continents as well. The few different species that first came from the Americas have since been cultivated into dozens of varieties, so they are plenty of squashes to choose from. Each variety has a slightly different taste and texture.
Squashes and pumpkins are very similar and in recipes, one can easily be substituted for the other. So, in the end, I probably didn’t need to buy that butternut squash. But it was on sale, doesn’t that count for something too? Maybe?