Winter squash varieties range from vibrant to dull, at least on the outside. The outer shells can be challenging to bypass, but this strong barrier supports a long storage life.
They are nutritionally dense and support our efforts to get and remain healthy. For example, they contain high levels of vitamins A and C, are a healthy source of fiber, and are rich in calcium.
This post introduces seven popular, easy-to-find squash varieties adored by soup lovers. It includes names, photos, flavors, and a few preparation tips to help you get started with winter squash soup-making.
Acorn
Acorn squash is a trendy winter squash variety. Its dark green, acorn-shaped exterior protects its golden-orange middle, which is rich in flavor.
Besides being a great main ingredient for acorn soup, it’s delicious baked or oven-roasted and drizzled with olive oil and cinnamon.
Buttercup
Buttercup squash has a boxy shape, smooth skin, and a distinctive ridge on its base. round, dark-green shell with a sweet and buttery middle. Some say it is the finest-flavored of all winter squash varieties.
North Dakota Agricultural College scientists introduced it to the world in 1931.
Butternut
Butternut squash is another very popular squash. It is lightbulb-shaped with tan-yellow skin. But like many varieties of winter squash, you’ll find bright orange flesh inside.
It has a sweet, nutty, and buttery flavor. Many say it almost tastes like a sweet potato.
Carnival
Carnival squash have festive orange and green specks on their hard shell. But inside, they have a sweet and nutty flavor.
The taste and texture of its yellow flesh has been compared to sweet potatoes and butternut squash.
Honeynut
Honeynut squash is similar in shape to the butternut variety, but about half the size. It is also significantly sweeter and has dark tan to orange skin.
In addition, the skin of the honeynut is thin and edible, unlike the butternut which has a thick skin.
Hubbard
Hubbard squashes are large and have bumpy, blue-gray skin. You may also find them with deep orange-red skin.
Its sweet and nutty flesh has a smooth and creamy texture when cooked. And guess what?
You can bake it whole by placing it in a shallow baking dish with some water. Make sure you make a few vent holes with a knife or sharp tool so the steam can escape. Bake it at 400 degrees Fahrenheit for about an hour or until tender.
After baking, it will be easy to cut in half. First, scoop out the seeds and discard them. The now tender flesh can be used in soups or as a sweet potato substitute in many recipes.
Have extra? Pack it in freezer-safe containers, label it, and store it in your freezer for upcoming recipes.
Kabocha
Kabocha squash is sometimes confused with buttercup squash (above). Its outside is dark green, knobby, and round with signature splotches.
This winter squash variety is prized for its sweet, nutty flavor and creamy texture. Its flesh is drier and has a deeper yellow-orange color compared to the buttercup squash (above).
Winter squash varieties...
Explore these varieties of winter squash. And if you don’t feel like trying them in a soup yet, it’s easy to work your way up to that.
Wash the shell, cut it open, and scoop out the seeds and strings. Place the halves in a shallow baking dish, shell side down, and drizzle olive oil. Rub the oil into the top edges as it tends to pool in the center.
I baked acorn squash halves at 425 degrees for about 45 minutes today. It was delicious!
The baking time will vary according to the type and size of squash. Pierce the flesh with a fork to test for doneness. For extra flavor, you may cook it a little longer past just tender to let the top brown or caramelize. Then, scoop the cooked squash from the shell and eat it as is or season to taste.
