Yes! One of the best parts of this squash is its edible skin, a characteristic it does not share with butternut. IS IT OK TO EAT THE SKIN OF BUTTERCUP SQUASH? If you can’t find buttercup squash, feel free to make this soup with butternut. Since the two taste very similar, they are good substitutes for each other in recipes. Two favorites that come to mind are these garlicky butternut squash noodles and this butternut squash dip with goat cheese. I’ve made some fun recipes with butternut squash over the last decade. Butternut squash flesh is bright orange in color and also sweet in taste.Īppearance wise, however, these two winter squash look nothing alike.īutternut is oblong in shape with a bulbous end and a pale yellow/beige skin whereas buttercup is round in shape with a dark green exterior and sometimes lighter green dome on the top. Since the names are so similar, this is a question often asked.īuttercup squash has a lighter yellow flesh with a delicate sweet flavor. WHAT’S THE DIFFERENCE BETWEEN BUTTERCUP AND BUTTERNUT SQUASH? So pay attention to the labels at the market to know what in fact you’re buying. You can see that version in this buttercup squash story. Other times though, it might look almost identical to kabocha and not have the lighter green dome at all. It’s very similar to turban squash in this regard although those are usually orange and yellow in color more so than green. Oftentimes it will look like what you see here – a kabocha like squash with a lighter green dome and some bumps or “wart-like” looking nodes on the exterior. APPEARANCEīuttercup can be a little tricky in looks. Smoother and less dry than kabocha squash with a sweetness not unlike honeynut squash. It’s a wonderfully sweet mellow taste with an incredible smooth texture. The taste and texture of buttercup is really what sets it apart for me. If you aren’t able to find it at your local market, try a farm stand or farmer’s market in the fall. I explained in detail all the characteristics of buttercup squash in this roasted buttercup squash recipe last year.īut to recap, buttercup is in the kabocha squash family and is becoming more and more accessible at normal grocery stores. While I stand by roasting as the easiest and probably most popular way to enjoy the squash (or air frying because you can’t beat this air fried butternut squash), using buttercup to make a soup perfectly highlights all the best qualities of the squash. That’s where this creamy delicious Thai inspired soup comes into play. I really got into buttercup squash last year but this year, I wanted to expand on its presence on this site. Not to mention, they’re typically bred to a much easier to handle size and many of them even have edible skin.Ĭan I get an amen for that?! I don’t know about you but cutting a spaghetti squash feels jeopardizing to my fingers every single time. Today’s popular winter squash varieties and hybrids just taste so much better than the OGs. I can’t say I always agree with the “change is good” mantra but when it comes to winter squash, I do think it applies. And more recently, honeynut, koginut and buttercup. My favorite recipe from that time period is probably these spaghetti squash latkes.Īs the years went on though, fun new varieties like kabocha and delicata started creeping into recipes. Ten years ago, I was exclusively cooking with the usual suspects like acorn, spaghetti and butternut. My journey with winter squash is kind of fun to look at if you filter through the archives of this site. A fantastic way to enjoy this lesser-known winter squash and its wonderfully sweet taste. Mellow Thai flavors of coconut and lime permeate this creamy buttercup squash soup.
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