A New Autumn Tradition: Buttercup Squash Soup

by Jenn on October 8, 2009

in Budget,Dairy Free,Diabetic Friendly,Gluten Free,Meats,Photography,Soups


As the rain drizzled down the old glass pane windows and pattered upon the sweet cedar smelling rooftop of our A-frame cabin, the gloomy day in the NH forest seemed a bit brightened after being comforted by a warm cup of herbal tea, curled up on a couch with a good book.  The only thing that seemed missing from my perfectly rainy day was a nice hot bowl of a good hearty soup, and of course nothing could be more fitting on such a Fall day than some local fresh squash soup.  Seriously, does this sky look like it’s going to be forgiving anytime soon?


One great thing about the Autumn here in New Hampshire is the plethora of farm stands on every roadside.  During our holiday we bought as much of our produce from local farm stands that we found as we could.  I had originally had it in my head that I wanted to use the squashes themselves as the soup bowls, but that turned out not to go with the way the soup evolved.  This soup took a bit of time (especially without electricity to use fancy advanced things like, oh say, a hand mixer), but oh was this worth it – roasted buttercup squash, sweet apple ham steak, and white beans were the hallmarks of this delicious soup.  I had never had buttercup squash before, but it is really rich and sweet, similar but not quite like a butternut squash.  You could puree the squash if you want to to have a smoother soup, but this time I preferred to have it a bit more heterogeneous, with some yummy bites of actual squash as you ate the soup.  I have a feeling this will be a great one to repeat again this season and throughout the winter!

Also submitted to – Friday Foodie Fix