Buttercup Squash Soup with Sage

Pumpkin, squash, zucchini and some gourds all fall into the same category - cucurbita. Buttercup squash is a winter squash, which is quite different from it's relative, the butternut squash. The buttercup squash gets its name from its buttercup shape. Sources say the buttercup squash is one of the more common squash varieties (although I had never heard of it before this). Often, the squash is called a turban squash, due to it's shape (see the image below).

Buttercup squash typically weight 3-5 pounds. They have a thick, dark green rind and a dark yellow-orange flesh. The squash's flesh is sweet, with a creamy consistency - more similar to a baked sweet potato than the fibrous consistency of pumpkins.

In order to eat a buttercup squash, the rind must be peeled. I found this very difficult to accomplish when the squash was raw, so I carefully cut the squash in half, scooped out the seeds and placed it cut-side down in the oven at 350°F for 30 minutes. After the squash was cool enough to handle, I peeled the softened rind.


Here is a picture of the buttercup squash after cutting it in half and removing the seeds:

Buttercup Squash Soup with Sage

(Yields 3 servings)

Ingredients:

• 2 pounds buttercup squash, cut into 1-inch cubes
• 1 medium onion, diced
• 2-3 garlic cloves, minced
• 2 Tbsp. fresh sage
• 3 cups broth (chicken or vegetable)
• 1/3 cup half & half
• Salt and pepper to taste