Neither butternut nor pumpkin, this squash is the best for making a good fall soup

This squash is ideal for fall soups thanks to its melting texture and mild taste that pleases the whole family. Less common like butternut or pumpkin, it brings a touch of originality to your recipes and allows you to rediscover the pleasure of ancient vegetables. Whether you’re already a fan of squash or simply curious, Hungarian Blue squash deserves a place in your kitchen this fall!

With its gray skin with bluish reflections, the Hungarian Blue squash is intriguing. This pumpkin, also called “Hungarian blue pumpkin”, is part of the large cucurbit family and has orange-yellow flesh, melting and slightly sweet after cooking, very popular with children. Visually, it is easily distinguished by its original color.

A few years ago, this ancient squash was hard to find. However, the current craze for forgotten vegetables has brought it back into fashion. Today it can be found in markets, greengrocers, organic stores and even supermarkets.

In terms of size, the Hungarian Blue squash produces large fruits weighing 4 to 8 kilos on average. Its thick, melting flesh is reminiscent of butternut, but with a slight sweet taste that makes it a perfect choice for sweet and comforting recipes. like soups and veloutés.

Want a soup that’s different? Here is a simple and delicious recipe to enjoy Hungarian Blue squash!

*Mirepoix is ​​a cutting technique where vegetables are cut into small cubes, promoting even cooking.

To serve: Sprinkle the soup with freshly chopped coriander and a few pumpkin seeds to add a touch of crunch.