{"id":1028,"date":"2017-10-26T14:04:09","date_gmt":"2017-10-26T18:04:09","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/squash-soup\/"},"modified":"2026-08-29T23:10:44","modified_gmt":"2026-08-30T03:10:44","slug":"squash-soup","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/squash-soup\/","title":{"rendered":"Butternut squash and pumpkin soup"},"content":{"rendered":"<h3>\ud83c\udf83 <strong>The soup that came out of way too much squash<\/strong><\/h3>\n<p>I drove up to the <a href=\"https:\/\/centredelacourge.com\/\" target=\"_blank\">Centre d&#8217;interpr\u00e9tation de la courge<\/a> in the Laurentians one fall and came back with a trunk full of squash. Far more than one household eats. So the butternut and the pumpkin ended up in the same pot with whatever root vegetables were in the drawer, and that accident is still the soup I make every October.<\/p>\n<h3>\ud83d\udd25 <strong>Twelve minutes in the pot beats an hour in the oven<\/strong><\/h3>\n<p>Most butternut squash soup recipes give the vegetables two minutes in the fat and move on. Two minutes gets you nothing. Here you stand there for 10 to 12 minutes until the edges of the cubes actually brown, then you hit the pot with dry white wine and scrape. Everything that stuck to the bottom is the whole point of the recipe.<\/p>\n<p>Roasting the squash gets you to a similar place. It also gets you a sheet pan to wash and the browned bits left behind on it. If you would rather go that route anyway, I have a <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/roasted-butternut-squash-soup-recipe\/\" target=\"_blank\">roasted butternut squash soup<\/a> written for it.<\/p>\n<h3>\ud83e\udd55 <strong>Seven vegetables, and the sweet potato is the one doing the quiet work<\/strong><\/h3>\n<p>Pumpkin, butternut squash, Russet potatoes, turnip, sweet potato, red onion, fresh ginger. Nothing exotic. But a butternut squash and sweet potato soup tastes rounder than a single-squash one, and the turnip is what keeps it from tipping into dessert. The potatoes handle the body, which is why there is no cream anywhere in this. Curry powder, cumin and turmeric round it off without turning it into a curry. If squash season has you cooking, my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/spaghetti-squash-gratin\/\" target=\"_blank\">spaghetti squash gratin<\/a> is the other one I keep going back to.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf83 The soup that came out of way too much squash I drove up to the Centre d&#8217;interpr\u00e9tation de la courge in the Laurentians one fall and came back with a trunk full of squash. Far more than one household eats. So the butternut and the pumpkin ended up in &hellip;<\/p>\n","protected":false},"featured_media":8926,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"butternut squash and pumpkin soup","_yoast_wpseo_title":"Butternut squash and pumpkin soup with curry and ginger","_yoast_wpseo_metadesc":"Butternut squash and pumpkin soup caramelized right in the pot, never roasted, with sweet potato, curry powder and fresh 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