🥣 Which squash for soup? Top varieties & tips – Neary

• Butternut : Fine, soft and slightly sweet flesh, perfect for a creamy soup. Easy to peel, it's always a hit 🧡. Discover it here .
• Pumpkin : A staple in soups, with a nutty/chestnut flavor. Its skin is edible: saves time, provides more fiber, and has a lovely orange color! Try the Lorraine pumpkin for a touch of local flavor.
• Butternut Squash (Musquée de Provence): Dense flesh, subtle flavor, gives an ultra-creamy velvety texture. Ideal for large tables or if you like thick textures.
• Spaghetti squash : More original, save it for a “stringy” soup or as the base for a noodle-style soup. Fun for kids 🍜!
• Jack be Little : Small size, mild flavor, perfect for individual soup or stuffing. Wow effect guaranteed!

In short: butternut squash for sweetness, pumpkin for aroma, musky for texture. You can also mix two varieties for an even more delicious result! 🥄

• Peel the squash if the skin is thick; for the pumpkin, no need, just wash well.
• Cut into small cubes for even cooking.
• Add a little potato or sweet potato for extra creaminess 🥔.
• Don't forget the onion and garlic to enhance the flavor!
• Blend for a long time with a little cooking water, then add a touch of cream or plant-based milk for texture, according to your taste.
• For a spicy note: curry, nutmeg, cumin, or even a hint of grated ginger 🔥!

Tip: Serve your soup with some toasted pumpkin seeds, a drizzle of olive oil, and crusty bread. Guaranteed success!

For butternut squash , it is advisable to remove the skin (unless organic and very young), as it can remain tough. Pumpkin : keep the skin, it becomes tender after cooking. Always remove the seeds (but you can roast them for an aperitif 🌱!).

Avoid classic pumpkin (often bland and stringy) and spaghetti squash if you want a smooth soup. Choose local varieties, which are more flavorful and less watery.

Yes! Pumpkin soup freezes very well. Let it cool completely, then pour it into an airtight container. Once thawed, blend again if necessary to restore its velvety texture.

• Add chestnuts or red lentils for more consistency 🥜.
• Add a little coconut milk for an exotic version.
• For a “wow” effect: a few pieces of roasted hazelnuts, or crumbled cream cheese when serving.

Butternut squash and pumpkin are ideal: they appeal for their sweetness, smooth texture, and slightly sweet taste. Opt for homemade, no-salt-added options to delight the whole family 👶.

1. Butternut-coconut velouté : butternut squash + coconut milk + mild curry. Blend well and finish with a few coriander leaves.
2. Pumpkin and chestnut soup : pumpkin + pre-cooked chestnuts + a hint of nutmeg. Ultra comforting in winter 🧣.
3. Butternut-sweet potato mix : butternut from Provence + sweet potato + onion + vegetable stock, mix for a long time for a sweet, orangey velouté.

• Choose a squash that is dense, heavy for its size and has matte skin (a sign of maturity).
• No soft spots or damaged areas: the skin must be hard and healthy.
• If you're unsure, ask your market gardener for advice on varieties or consult this complete guide to squash .