Freezer Recipe: Butternut Squash Soup - Shaping Up To Be A Mom (2024)

FAQs

Is it OK to freeze butternut squash soup? ›

Can butternut squash soup be frozen? Yes, the soup can be frozen, without the cream, for up to 3 months. Defrost in the refrigerator for 12 hours and then reheat on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Sizzle a pinch of Madras curry powder, garam masala, equal parts ground cumin and smoked paprika, or a sprig of rosemary in your saucepan, then add butternut squash soup. Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.

Store butternut squash soup in an airtight container or lidded glass jar for three to five days. If you want to preserve it for even longer, you can transfer it to the freezer to store for up to three months. Let it thaw in the refrigerator for 24 hours before reheating and serving.

Sex it up with spices like cinnamon, nutmeg, cloves, cardamom, rosemary, sage, thyme, bay leaf. and use some brown sugar, maple syrup, or honey. Roast the squash first. This is the only recipe that I've ever used for butternut squash soup, and it's neither watery nor bland.

Because frozen squash is already peeled and cut for you, all you have to do is season it and throw it into the oven, eliminating at least 20 minutes of work.

More good news: It does fine whether frozen raw or cooked. And the fact that yours has been cut into small chunks is no problem. You can freeze raw butternut squash pieces in the same way you would freeze berries: Place them on a baking sheet, spaced out so they don't touch each other, and freeze until very firm.

If you pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

How can you tell if a butternut squash has gone bad? ›

Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad. Old squash tends to have soft flesh, leathery skin, and a hollow feel. And, of course, any spots of mold mean it's time to toss your squash.

How long can you keep butternut squash soup? This Butternut Squash Soup will last about 4-5 days in the refrigerator. As always, use common sense and if it doesn't smell right, then throw it out.

Butternut Squash Soup Ingredients

Onion, celery, carrots, and potatoes: These vegetables give body and depth of flavor to the soup, without overwhelming the squash. Once the vegetables are tender, you may use an immersion blender or blend them in batches using a standing blender to achieve a smooth, creamy texture.

Butternut can work as a laxative. In some people butternut can cause diarrhea. Diarrhea can increase the effects of warfarin and increase the risk of bleeding.

Add other flavorful ingredients like those already in the soup to help balance the flavour. You could try simmering the soup for a while which may mellow out the garlic flavour. In future be careful about adding too much of an ingredient as you taste; as you have found it's much easier to add than to take away.

When cooked, the best way to freeze winter squash is as a purée, which holds up well once thawed. And the best method is to portion the puréed squash, then freeze for later. Purées can be frozen in ice cube trays, muffin tins, and in small portions (about 1/2 cup) on a parchment or wax paper-lined baking sheet.

Butternut squash freezes really well when pureed. It makes the freezing process more straightforward and also means that the texture isn't affected once thawed.