Freezer Recipe: Butternut Squash Soup - Shaping Up To Be A Mom (2024)

FAQs

How to freeze butternut squash soup? ›

How to freeze: Once cooled to room temperature, store butternut squash soup in an airtight container or freezer bag (leaving some room for expansion) and freeze for up to 3 months. Allow it to thaw in the fridge overnight before reheating according to the instructions above.

Add a squeeze of lemon or lime or a splash of sherry vinegar at the end of heating the soup. Try drizzling a few drops of roasted nut oil on top each bowl of soup. Roasted pumpkin seed oil on butternut squash soup, for instance, or roasted hazelnut oil on mushroom soup.

Store butternut squash soup in an airtight container or lidded glass jar for three to five days. If you want to preserve it for even longer, you can transfer it to the freezer to store for up to three months. Let it thaw in the refrigerator for 24 hours before reheating and serving.

What you should do is blanch the butternut squash cubes before freezing them. It's a simple process: boil a pot of water, add the squash cubes, and boil them for 3-5 minutes. Using a slotted spoon, transfer the squash cubes to an ice water bath to immediately stop the cooking process.

Slice the squash into manageable chunks, like 1-inch cubes or slices. Spread the cubes or slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour, or until fully frozen. Transfer the frozen squash to a zip-top bag, remove as much air as possible, and store in the freezer for up to a year.

Or, do you have any vegetarian recipes for it (other than butternut squash soup) that are easy to make and freeze well? Butternut squash freezes like a champ! More good news: It does fine whether frozen raw or cooked.

How can you make butternut squash soup taste better than the average recipe, which can be really bland and watery sometimes? Start by roasting the squash until it begins to caramelize. This will add sweetness and more complex flavors. Use a good vegetable atock as the base instead of water.

According to the horticulture experts at Iowa State University, "butternut squash are mature (ready to harvest) when the skin is hard (can't be punctured with the thumbnail) and uniformly tan in color." If the skin is easy to pierce, the squash is not ripe and will taste starchy, flavorless, and sometimes even bitter.

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

How do you tell if Butternut Squash Soup is bad? Signs that your butternut squash soup has gone bad include a sour smell, a change in color, or visible mold. If your soup has been sitting in the fridge for longer than a week, it's probably time to toss it.

Why should you not refrigerate butternut squash? ›

The ideal temperature for butternut squash (and any winter squash) is between 50℉ and 60℉, so a cool pantry or cellar would work best. Do not store whole squash in the refrigerator as the cold temperatures don't increase the shelf life and could affect the texture.

And while this might seem like it takes a little more planning, it's worth the effort! That's because if you freeze squash when it's raw, the texture will get too watery once it's thawed.

You can freeze dry vegetables whether they are raw or cooked. If you plan to rehydrate your vegetables, we've found that blanching them beforehand will help bring them back to that perfect texture.

The squash can be roasted straight from the freezer (no thawing necessary!), or tossed directly into soups, stews, and chili.

Of course, soups with cream, such as tomato, vegetable or mushroom soup, should not be frozen, as well as soup with boiled eggs. It is also not generally recommended to freeze tomato soup with rice, noodle broth or cauliflower soup with potatoes.

Keep leftover butternut squash soup stored in the fridge for up to four days, or freeze for up to three months in an airtight container. When you're ready to serve, thaw the soup in the fridge overnight (if frozen) and reheat in the microwave or on the stovetop until warmed through.

Freezing. Freezing is the only safe method for preserving pumpkin and squash purees, butters and preserves. Select full-colored, firm and undamaged produce. Wash, cut into cooking-size sections and remove seeds.

Line a dry baking sheet with parchment paper and place the squash cubes or slices on it in a single layer. Freeze for one hour, or until solid. Once the squash has frozen solid, you can slide if off the parchment paper and transfer it to zip-top freezer bags to store for the long haul.