A question for the good cooks re: butternut squash

I am in the mood for a soup that calls for either canned pumpkin or butternut squash. In the US, I used canned pumpkin since it was easier/quicker, but here my local Tesco's does not seem to carry it. 

I bought a butternut squash, and the recipe calls for it to be roasted and then mashed. I have a similar recipe that calls for squash to be microwaved until soft, then mashed. Is there any reason why one method is better than the other? If I was eating the squash solo. I could see how roasting would be better, but since it's going into soup with other rather strong ingredients (OJ, ginger, cayenne etc), can I cheat and microwave it?

Expert opinions appreciated!

I always microwave it til it's soft enough to cut easily then chop it up and put it in soup, it still tastes wonderful. I've never roasted & then put it in soup so I don't know if it makes any difference to the taste though.

Now I want Butternut Squash soup

I think if you micro it, it is like steaming it, but if you roast it, it gets a bit more carmelized in a way. I am not sure if it would make a big deal in the end taste of the soup in the end, but I usually roast my pumpkin or squash. An easy way to rosast a butternut squash is just put it in the oven whole. After about and hour, cut it in half, remove the seeds and scoop out the flesh. At that point it is pretty well mashed.

I think for soup I'd microwave it. For anything that it'll be used in chunks, I'd roast it. Asthetically it'll be nicer microwaved 'cause there won't be any little charred bits in. I do a really nice butternut squash tart where the little bits just add to the whole thing, but I think in soup I prefer as creamy as possible.

Courtney, the weird little local shop here stocks canned pumpkin - next time I'm there I'll see if I can get you some!

Ooooo. Thank you all. I knew you guys would know what to do.

I think Waitrose carries canned pumpkin too? I know it's about, I just haven't looked very hard yet. If you do find some Anne, that would be awesome:)

I think if you micro it, it is like steaming it, but if you roast it, it gets a bit more carmelized in a way. I am not sure if it would make a big deal in the end taste of the soup in the end, but I usually roast my pumpkin or squash. An easy way to rosast a butternut squash is just put it in the oven whole. After about and hour, cut it in half, remove the seeds and scoop out the flesh. At that point it is pretty well mashed.

Roasting brings out the sweetness a bit more than microwaving....that's the only real difference. Hmmmm, now I want some butternut squash.....roasted....with lots of cinnamon and butter....

I'd agree that roasting will give a sweeter flavor.  Also, getting a little caramelization on the pieces of roasted squash will add a lot of depth to the end soup.

Does the recipe call for tossing the squash in oil before roasting?  If so the small amount of fat may help the mouth-feel of the end soup if there isn't cream or butter in the recipe.

I have seen canned pumpkin in the Waitrose I frequent (Southampton).

I may avoid the roasting to avoid the extra sweetening since the onions are caramelized.

I posted the recipe in the Cookbook if anyone wants to try it. It's called Liquid Sunshine Soup (not my title  ), and it's one of my faves because of it's complex flavor.

Thanks for the Waitrose pumpkin verification. My closest Waitrose is the Richmond one, and I will check there the next time I go down. Although since I am going home for Thanksgiving, canned pumpkin is going to be on sale and I could just bring some extra back. 

I posted the recipe in the Cookbook if anyone wants to try it. It's called Liquid Sunshine Soup (not my title  ), and it's one of my faves because of it's complex flavor.

Do you mind telling me where the cookbook is?  I would like to view the recipe.  Thanks

At the top of the page there is a maroon and blue bar with tabs on it. The cookbook is under community, just to the right of Forum.

I made and am eating a version of it now. I don't have a food processor yet, so I chopped everything as fine as I could, and microwaved the squash. It came out just luvley. Besides this being very filling and good for you, I love the way the flavors unravel in your mouth. It's a strange and yummy soup! 

I'm thinking I may have to try that!!!!

I have no idea how I stumbled across the recipe, but it's been a standard fall/winter meal of mine ever since. Hope you like it! 

Just out of curiosity, with the difference in temps here, what temp do you roast the squash for, for the hour? and do you set your oven to grill? bake? i love butternut squash but am NEVER good at cooking it!

I just chuck it in the oven at 1800-190 C or so and roast it untill soft.

You can also just put it in the microwave too.

I love butternut squash!

I roast it most times, but it just depends on the flavour I want in the recipe.  I do a butternut and hazlenut lasagne that I always roast it for.