Buttercup Squash Soup

Last week, I acquired some buttercup squash from a friend.  I don't believe I had ever cooked to buttercup squash, so I decided to give it a try - but I wasn't quite sure what to do with it.  So, naturally, I "googled" buttercup squash recipes.  Most links led me to recipes for 'butterNUT' squash - apparently a lot of people confuse the two.  But, one link (Dr. Ben Kim) actually led me to a recipe for Buttercup Squash soup.  I tried it - and it was a winner!  Even the kids gobbled it down!  So, it made it to my blog! (Only a fraction of recipes that I try actually make the cut!)  Without further adieu, here it is (courtesy of Dr. Ben Kim):

Here are the main ingredients: one buttercup squash, two sweet potatoes, two leeks, one yellow onion, two carrots, vegetable or chicken broth, extra-virgin olive oil, garlic, and sea salt and pepper.

Here's a closeup look at buttercup squash - it looks kind of like an acorn squash, but it's tastier than acorn by a country mile.

Chop butternut squash into quarters, the sweet potatoes into one-inch rounds, and roast in a baking pan or casserole dish at 400 F for a good 50 to 60 minutes or until squash and sweet potatoes are tender.

Next, you'll want to give your leeks a good wash to remove dirt that is typically embedded within its deeper layers. An easy way to do this while maintaining enough form to allow for easy chopping is to cut the leeks in half, then slice them lengthwise, and put them under running water for a few seconds. Here's how we do this:

Once your leeks are washed and ready to chop, dice up your leeks, carrots, and yellow onion, and saute in extra virgin olive oil over medium heat for about 15 minutes, or until everything is soft.

If garlic and/or ginger get thumbs up in your home, add as much as you'd like while the leeks, carrots, and onion are cooking down. This is also a fine time to season with sea salt and pepper to suit your tastes.

Once your buttercup squash and sweet potatoes are tender, peel their skins and add them to your leeks, carrots, and onions. It's easiest to wait until the squash and sweet potatoes have cooled down some before peeling their skins off.

Next, add three cups of vegetable or chicken broth. Transfer all ingredients to a blender or use a hand-held blender right in the pot to give things a whirl until you have your sweet and savory buttercup squash soup.

Though great as a stand-alone meal, if you want to add extra flavors and textures, try topping with fresh cilantro or avocado slices.