Ingredients for Butternut Squash Soup (Bal Kabağı Çorbası)
- 1 onion
- 1 carrot
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 potatoes
- 300 g (about 10.5 oz) butternut squash
- 1 dessert spoon (about 2 tsp) salt
- Nutmeg
- 1 dessert spoon (about 2 tsp) black pepper
- Heavy cream, for serving
How to Make Butternut Squash Soup (Bal Kabağı Çorbası)
In a pot, sauté 1 finely diced onion and 1 diced carrot in 1 tablespoon of butter and 1 tablespoon of vegetable oil. Add 2 cubed potatoes, then peel, wash, and cube 300 g (about 10.5 oz) of butternut squash and stir everything together. Add enough water to cover, then season with 1 dessert spoon (about 2 tsp) of salt, a grating of nutmeg, and 1 dessert spoon (about 2 tsp) of black pepper, and cook until tender. Once cooked, blend until smooth and serve drizzled with heavy cream.
About This Recipe
Butternut squash is undoubtedly the most beloved member of the Cucurbitaceae family. It has won hearts with its appearance, its aroma, and especially its flavor once cooked. This family is not limited to squash alone — it also includes plants such as watermelon, cantaloupe, cucumber, and more. Although each is distinct, they share common traits: broad leaves, as well as a creeping and climbing growth habit.
Main Squash Varieties:
Sakız Squash: A prized squash with white flesh. The dark-skinned variety is known as Girit squash. It can grow 20–30 cm (about 8–12 in) in length.
Asma Squash: A variety of Sakız squash. It is a white squash used in cooking. It measures 6–8 cm (about 2.5–3 in) in diameter and 70–80 cm (about 27–31 in) in length.
Helvacı Squash: A large, firm squash with a thick skin. It is resistant to harsh winter conditions and is used for making desserts.
Kestane Squash: A fairly large squash with a hard skin. Once cooked, the skin softens and peels away like a film. It can be used in both savory dishes and desserts.
Bal Kabağı (Butternut Squash): A different variety of Kestane squash. It is used for making desserts. Some specimens can weigh 40–50 kg (about 88–110 lb).
Su Kabağı (Bottle Gourd): The inside is hollowed out and used as a container. Its skin is hard and fibrous.
Today we have prepared our Butternut Squash Soup (Bal Kabağı Çorbası) recipe for you. You should definitely also try our Butternut Squash Soup with Celery Root recipe at some point — trust us on this one. Bon appétit!
