• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Planty Delights
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • SUBSCRIBE
menu icon
go to homepage
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • SUBSCRIBE
×

Do you know the fairytale squash? Turn it into an elegant vegan cream soup

Modified: Nov 8, 2022 · Published: Dec 9, 2021

Jump to Recipe

Last Tuesday, like every Tuesday, we got the organic produce box. I wondered if it would hold a particular item ...

And indeed! There it was.
(I was beaming all over my face.)

There was a ... MUSCAT SQUASH!
(As I had expected ... or rather, as I had hoped).

Specifically, a quarter piece of it...nestled comfortably against a bag of spinach on one side, and little apples and fragrant oranges on the other.

Once pumpkin season starts, we get this distinctive type of squash delivered about once a month. Only a quarter of it at a time (about 1 kg), never one half or three quarters. Always precisely a quarter of a pumpkin!

When this regularity crystallized, the recipe below became our go-to dish. Simple and quick to prepare ... and creamy soup is always a winner on chilly winter days, particularly one that's exquisite.

Muscat squash, also known as nutmeg squash, doesn’t quite taste like the spice that inspired its name. Instead, I think of a wildflower meadow with soft peach-colored flowers; I think of its subtle, bloomy scent. Alternative terms of this romantic pumpkin variety first cultivated in France emphasize this sensual fragrance evocation: Musquée de Provence! And even: Fairytale Pumpkin Squash (What?!!?). (Beaming even more)

I’m a big squash fan; I like eating any variety from the big squash family. No wonder my favorite summer ‘fruit’ is watermelon, which (surprisingly) is a vegetable, but one (not so surprising anymore to me) belonging to the cucurbit family.

However, if I had to name a favorite winter squash, I most certainly would go for muscat squash. If only because it stands out from the (pumpkin) crowd: It is a dreamy beauty with a unique flavor! (And a teeny bit, too, because it transports me to a fairytale fantasy of billowy blooming meadows).

🍽 Recipe

Print Recipe

Muscat squash cream soup

Easy to make, with an exquisite taste, this creamy soup is here to delight you. Muscat squash is also known as Fairytale Squash Pumpkin; it has a unique scent and flavor, which will lend any dish an elegant touch.
Prep Time20 minutes mins
Cook Time25 minutes mins
Course: Soup
Keyword: dinner, gluten-free, lunch, main, vegan
Servings: 6 people

Ingredients

Metric - US Customary

Soup

  • 1 kg muscat squash
  • 5 medium-sized potatoes
  • 1 red onion peeled and chopped
  • 3 tablespoons of canola oil or another neutral oil coconut oil also works
  • 3 scant teaspoons of curry powder
  • 1 liter vegetable broth
  • 400 ml coconut milk
  • Salt
  • Pepper

Additionally

  • Pumpkin seed oil
  • Pumpkin seeds
  • Bread

Instructions

  • Peel and dice the squash. (I cut it into pieces first and then cut the peel off of each piece; I find this method easiest).
  • Peel and dice the potatoes.
  • In a large pot, saute the diced onions with canola oil until they are translucent (they should not brown).
  • Saute the curry powder briefly with the onions until fragrant, just a few seconds.
  • Add the diced vegetables to the pot and add the broth and the coconut milk. Bring the soup to a boil, then reduce the heat and simmer, covered, for 20 minutes until the vegetables are soft.
  • Puree the soup and season to taste with salt and pepper.
  • Serve garnished with pumpkin seeds and a few drops of pumpkin seed oil. If you fancy, serve with bread.

I'm curious to know: Have you heard of the Fairytale Squash? Do you cook with it?

Psst, you might also enjoy this Oriental chickpea & pumpkin soup, and this Creamy carrot and sweet potato soup.

More Food

  • WIMBLEDON Strawberries and Cream Recipe (vegan)
  • Go-To MANDARIN Orange Cake Recipe With Streusel (vegan)
  • Delicious LEMON VERBENA: Culinary Uses and Health Benefits
  • 5-Min RUSTIC Chickpea Spread (vegan)

Reader Interactions

Write a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Popular

  • MUSEUM BLAU: The Coolest Hidden Spot in Schwetzingen

  • Thrifted Goods & Garlicky Woods (March '25 Delights)

  • ICE Plunges & CINNAMON Slippers (Feb '25 Delights)

  • RAMADAN Mubarak: 7 Ways to Support Your Fasting Colleagues!

Latest

  • Hearty BUCKWHEAT Dish With Green Beans and Beets

  • KIDNEY Beans and RED Beans: What's the Difference?

  • Cozy CRIME & Stinky DURIAN (January '25 Delights)

  • Simple CAULIFLOWER Bake Recipe With Leeks (vegan)

Footer

About

  • Privacy Policy
  • Legal Notice
  • Terms of Service

Newsletter

  • Sign Up! for the newsletter.

Contact

  • Send me an email

Copyright © 2025 Planty Delights