A Lesson in Shortcuts, Butternut Squash Style

butternut squash soup

Almost a month ago I believed I had stumbled upon an awesome discovery- organic butternut squash puree in a can. I loaded up my cart and before I was through checkout my brain was buzzing with all the ways I could use this family favorite in soups and breads.

No more having to hack into, peel and roast a squash. Instead, you could just open the can, add some fresh ingredients and dinner is served.

November 1st has been circled with red sharpie on my blog calendar with the promise of canned butternut squash recipes. All week I’ve been making recipes using this puree. Correction. All week I’ve been making bad recipes with this puree.

I couldn’t get over the texture; it’s gritty and not very tasty. Roasted fresh butternut squash is delicious and sweet— in a can, not so much.  Three different variations of soup just tasted like canned soup and not even good canned soup. You don’t even want to know about my attempt at butternut squash bread. Even though the picture looks pretty, there’s no recipe to go with it. My goal is always to share fresh, delicious recipes that you love.

canned squash

I should have known…

No soup for you!  Actually, I do have some soups for you. Below are links to stellar recipes from my archives. These are made with fresh ingredients that really do make the difference. Sometimes you just have to grab that knife and roasting pan and get to work. It’s worth it.

kabocha squash soup

Photo by Elizabeth Messina

Kabocha Squash Soup: Kabocha squash is the tastiest squash I’ve ever had, it’s worth seeking out. But feel free to substitute real butternut squash- even the pre-cut bags from Trader Joe’s.

carrot soup

Roasted Fennel and Carrot Soup: This delicious soup elevates the common carrot into a beautiful first course. I mean the color alone makes you want to give thanks.

asian chicken soup

Asian Chicken Soup: This is my go to cold elixir, which we’ve been needing way too often around here.

bok choy broccoli soup

Broccoli and Bok Choy Soup: Made with garden fresh vegetables, this soup tastes fantastic, especially with a hit of feta on top.

lentil soup

Lentil Soup: Hearty and warm. Perfect for a cold (or around here, cold-ish) night.

Now canned pumpkin is an entirely different matter….

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2 thoughts on “A Lesson in Shortcuts, Butternut Squash Style”

Love all of the soups you share-and so happy it’s “the season” again. May I recommend one easy way to get at your squash, pumpkins for soup? Roast the whole darn thing in the oven for about an hour (about finger pressure ready). Everything comes apart easily, process with other ingredients and voila, pumpkin soup!

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