But today we’re horning in on acorn squash’s celebration to present a butternut squash soup recipe (there is no Butternut Squash Day and no inclusive National Squash Day, either).
Butternut and acorn squash are similar in flavor and texture. Here are the differences between them. You can substitute one for the other.
In fact, you can use any winter squash—acorn, buttercup, butternut, carnival, delicata, dumpling, hubbard, kabocha, sugar pumpkin, etc.—interchangeably in recipes.
Editors’s note: The plural of squash is either squash or squashes. “Squashes” is not commonly used in the U.S., but it is correct.
The recipe is from the new book, Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home.
Caren Rideau is a kitchen and interior designer, entertaining enthusiast, vintner, and owner of wine label Tierra Y Vino. The book highlights her colorful lifestyle, beautiful kitchen designs, inspirational entertaining spreads, delicious recipes, and wine pairings, with plenty of gorgeous photography.
Inspired by her upbringing, Rideau’s work brings together the vibrant hues and styles of her native Southwest with a love for celebration fostered by her Mexican and Louisiana Creole roots.
You’ll find a lot of that in this recipe!
> The history of soup.
1. PREHEAT the oven to 400ºF.
2. PLACE the butternut squash, onion, garlic cloves, and red bell pepper on a flat baking sheet in one layer. Moderately drizzle olive oil over the vegetables and toss in the thyme sprigs. Season with salt and pepper.
3. BAKE for 25-30 minutes or until the butternut squash is tender. Toss halfway through. While vegetables are roasting…
4. COOK the chorizo in a skillet over medium-high heat until brown and crispy (about 8-10 minutes). Remove from the skillet, drain off any excess oil, and place into a bowl.
5. REMOVE the butternut squash mixture from the oven and place it into a Vitamix or blender with the chicken stock. Blend until smooth. Add more chicken stock if necessary to get a medium purée or your desired consistency.
6. POUR the soup from the blender into a stock pot to warm thoroughly for about 20 minutes. Adjust the salt and pepper.
7. SERVE in individual bowls and garnish with the cooked chorizo, chilis, and pepitas. Serve the lime wedges on the side for those who enjoy a fresh squeeze.
We like to serve the soup with crusty country bread. While we like butter, the bread is perfect for dipping into olive oil.
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