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Yeah, I know there is already a pumpkin thread, but what are the best pumpkin/winter squash varieties for soups? Thanks.
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I like Kobacha Squash- its got a nuttier, sweeter taste for me than something like Butternut. If you can, you should try to buy Kobacha at an asian supermarket because the price for that will be about a third to a half less expensive than buying it in a regular grocery supermarket.
I like it similarly, Douglas. Had a butternut squash soup with candied jalapeno and corn bread in San Antonio last Fall- nice.
As far as my experience goes, I would say the smaller the squash the tastier the soup. The larger ones are best reserved for other dishes.