In a few weeks, summer will be here in full swing however sometimes you just want a delicious spicy warm soup. Butternut squash is considered to be a winter squash however, you can find it in grocery stores all year round. This squash is super versatile, you can make it sweet, savory and anywhere in between.

Squash has been eaten for well over 10,000 years and began as wild squash, which was grown in Guatemala and Mexico. This type of squash had little flesh and was bitter to taste. There are now varieties of squash that have been transformed into more meaty produce with a mildly sweet taste.

Let’s learn a little more about the history of this awesome food, shall we

Biology

  • The butternut squash is a member of the gourd family in the Curcurbita moschata species and related to the pumpkin.

Origin

  • Native Americans once believed squash was so nutritious that “they buried it along with the dead to provide them nourishment on their final journey.” Squash was originally grown for the seeds because they were believed to increase fertility; however, with the evolution of the butternut squash, plants produced fruit that had a thicker skin, fewer seeds and less waste. Butternut squash has a buttery orange flesh and a sweet taste.

Geography

  • The butternut squash is a Native American gourd, which wasn’t commonly eaten until the 19th century, but is now “the most widely grown winter squash.” They are planted during the summer months and are in full season during October and November, although they can be eaten year round. Florida is the largest producer of butternut squash in the United States.

The original article about the history of butternut squash can be found here.

Butternut Squash Bisque Recipe:

Ingredients:

  • 1 Tbsp coconut oil
  • 2 cloves garlic, minced
  • 6 cups/3lbs butternut squash (large squash, or 2 bags of frozen & pre-chopped)
  • Pinch each sea salt + black pepper, plus more to taste
  • 1 1/2 Tbsp curry powder
  • ⅛ teaspoon nutmeg
  • 1/4 tsp ground cinnamon
  • ⅛ teaspoon cardamom (optional)
  • 1 tsp thyme
  • 4 cups vegetable broth
  • 2-3 Tbsp maple syrup or coconut sugar/agave
  • 1 shallot
  • 1 caramelized sweet onion
  • 1/2 cup coconut milk

Cashew Cream

Ingredients:

  • 1 Cup Raw, Unsalted Cashews (soaked overnight)
  • 1/2 cup vegetable broth ( more if needed)
  • pepper to taste
  • 1 glove garlic
  • 1 caramelized sweet onion

FOR SERVING optional

  • Toast butternut squash seeds

Instructions

Baking squash halves-

  • Preheat oven to 450 degrees F
  • Place squash, cut sides down, in a 9×13 baking dish. Pour water into dish around squash halves.
  • Bake in the preheated oven until tender and easily pierced with a fork, about 45 minutes. Carefully remove the skin with a fork; it should be very easy to remove. Set aside and let squash cool until ready to add to the pot.

Cashew Cream

While the squash is cooling, make your cashew cream.

  • Pour 1/2 cup of vegetable broth along with the cashews, onions, garlic, and pinch of pepper into the blender and blend until completely smooth. This could take up to 5 minutes depending on your blender.
    Set the cream aside.

Cooking Squash

  • Heat a large pot over medium heat.
  • Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  • Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
  • Add vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
  • Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
  • Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue to cook for a few minutes over medium heat.
  • Serve with cashew cream topped with crunchy roasted squash seeds(options).

Leftovers will last in the refrigerator for 3-4 days, or store in the freezer for up to a month.