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winter squash soup

foodieX2 Nov 2, 2013 08:48 AM

I have a bunch of random squashes from farm share. I love smitten kitchen's squash soup but was wondering if I can I use the squash I have on hand? I have 1 delicata, 1 dumpling, 1 hubbard and 2 small sugar pumpkins. I think these would all work well but any one with more squash experience have any thoughts?


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  1. m
    magiesmom RE: foodieX2 Nov 2, 2013 09:35 AM

    Squashed are pretty interchangeable.

    1. k
      kaymbee RE: foodieX2 Nov 2, 2013 09:56 AM

      I love that soup too and have made it before with other types of squashes. Most recently, a blend of acorn and buttercup.

      1. The Professor RE: foodieX2 Nov 2, 2013 10:23 AM

        I'd use them all...they're not only interchangeable, but also quite good in combination.

        1 Reply
        1. re: The Professor
          1sweetpea RE: The Professor Nov 2, 2013 10:32 AM

          I would keep the delicata for a recipe that calls for it to be sliced in half-rounds, which is pretty. The other 3 would be great in combination in a soup. Maybe divide the squashes in half and make two different soups. I made a squash soup recently that had ground cumin cooked with the soup, but then the finished soup was garnished with whole cumin seeds, Aleppo pepper flakes and mint, that were all sauteed quickly in butter. The vibrant red butter with the seeds and flecks of mint looked beautiful against the pureed squash soup.

        2. Ttrockwood RE: foodieX2 Nov 2, 2013 06:06 PM

          I would set aside the delicata, it is just so wonderful simply sliced and roasted.... But it would also work as well as the others for the soup

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