![]() ![]() University of Minnesota researchers also evaluated processing times and methods and released updated recommendations released in 1994.While it is true that previous USDA recommendations had directions for canning mashed winter squash, but USDA withdrew those recommendations after studies conducted at the University of Minnesota in the 1970's found too much variation in density among different batches of prepared pumpkin purees to give a single processing recommendation to cover the variation among products.Mashed or pureed or stringy squash like spaghetti squash, cannot be safely home canned because it's too thick preventing adequate heat penetration to the center of the jar allowing harmful bacteria, like c.Soup made with pumpkin, winter squash, broccoli, cauliflower cannot be safely home canned.The only safe instructions for home canning stingless pumpkin and winter squash are for cubed flesh in a pressure canner. Thaw pumpkin and squash in the refrigerator - not on the counter - before using. Frozen pumpkin or squash is great to use in pies, desserts and as a vegetable. Pack into rigid containers leaving ½-inch headspace and freeze.įreeze these items for up to 1 year.To cool, place pan containing pumpkin in cold water and stir occasionally.When soft, remove pulp from rind and mash.Cook until soft in boiling water, in steam, in a pressure cooker or in an oven.Wash, cut into cooking-size sections and remove seeds.Select full-colored, firm and undamaged produce.Freezingįreezing is the only safe method for preserving pumpkin and squash purees, butters and preserves. Small size pumpkins (sugar or pie varieties) make better products. They should have a hard rind and stringless mature pulp. I tend to keep my sides a little simple with this soup, so sauteed spinach would be fantastic, a simple fall salad would be delicious, or even a few pieces of buttered bread is fantastic.Pumpkins and squash can be preserved for later use by freezing, canning or drying. What to serve with acorn and butternut squash soup To defrost your soup take it out of the freezer and place it into the refrigerator the night before, heat it on the stovetop and you are good to go. If you wanted the soup to last for a while in the freezer place them into a food saver bag and vacuum seal them, this is my favorite food saver I use all of the time. Once they are solid, I pop them out of the plastic container and put them into a gallon-sized ziplock bag. It's so easy to freeze leftover soups! I like to wait for the squash soup to come to room temperature, place the mixture into a plastic container with a lid and freeze them until solid. You will then need to add your baking sheet to the oven and bake at 425 degrees F for 35-40 minutes, or until your squash is fork tender. Since we are roasting at a high temperature, you will need a high smoke point oil like avocado oil or coconut oil. ![]() ![]() You will want to season liberally with freshly cracked black pepper and salt, then drizzle oil all over and mix everything. ![]() I tried to keep the vegetables simple and wanted the winter squash to shine in this soup, so I only added a large onion and sliced it into large pieces. Tips on roasting acorn and butternut squashįor roasting vegetables, especially winter squash, you will want uniformized sized pieces. Not much, though, but just enough to balance the flavors a little more. It now has a little kick of heat to offset the sweetness from the acorn and butternut squash. There are a few things I did change with the recipe to make it even better. And it didn't disappoint! A few years back, 2015, I posted this recipe, but it needed a face life on some of the photos, and I am so glad it did. I want all of them and every single day, especially a flavorful soup like with acorn and butternut squash soup! And then Thanksgiving comes, but that's a whole other topic we can sit here and chat forever about soon, okay?Īll of your winter squashes are in season right now, so I knew it would be the best time to make another batch of this acorn and butternut squash soup. I cannot get enough of soups, stews, and braises. One of my favorite eating seasons is Fall. Acorn and Butternut Squash Soup only requires a few ingredients to make and is incredible! The perfect easy, healthy soup to make in the Fall! ![]()
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