Listener Question: Why Did My Squash Soup Go Sour? (2024)

FAQs

Listener Question: Why Did My Squash Soup Go Sour? ›

A lot of types of bacteria (and sometimes other microbes) produce waste products that can taste "sour." And soup/stock is a good growth medium for microbes, which is why most food safety organizations recommend only keeping soup for 3-4 days in the fridge.

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

Most likely you put the soup in the refrigerator while it was still warm. A covered pot of warm soup will take many hours to cool to 40 degrees, the point where bacterial growth practically stops. It only takes four hours for bacteria to grow to a point where food will sour if held at a temperature above 40 degrees.

This Butternut Squash Soup will last about 4-5 days in the refrigerator. As always, use common sense and if it doesn't smell right, then throw it out.

WHY IS MY BUTTERNUT SQUASH SOUP BITTER? More than likely, the bitterness developed in the squash as it was growing due to a lack of good growing conditions or nutrients.

Yours looks like it's sort of “sweating” which makes it slimy and mealy, and the taste would be sour. Roasted squash should be dry on the outside, even after being in the fridge for a few days. If it's sour, sweating and it smells like sour dairy, it's time to toss it.

Mix in a small spoonful of sugar into lighter soups.

Stir the sugar thoroughly into your container of soup, then taste test it. If the soup still tastes a bit acidic, stir in another small spoonful of sugar into the dish. This solution works better with dishes that have lighter flavors, like lemon. Don't overdo it!

Hot And Sour Soup Boosts Immunity

Eating this soup can help avoid common diseases and treat common symptoms. Hot and sour soup is usually very high in sodium and might be helpful for those suffering from sodium deficiency. However, consuming excess sodium can be harmful to those who suffer from high blood pressure.

Soursop is high in vitamin C, an antioxidant known to boost immune health. The vitamin strengthens your immune system, improving its ability to defend against pathogens. It also promotes the destruction of free radicals, which can help to protect your skin and cells from environmental oxidative damage.

Check the texture: If the soup has become slimy or has a strange texture, it's a sign that it's gone bad. Taste a small amount: If you're still not sure, you can taste a small amount of the soup. If it tastes off or has a strange flavor, it's best to err on the side of caution and throw it out.

How to fix bland squash soup? ›

You can use sweet spices like cinnamon and nutmeg, or go savory with things like cumin, coriander, sumac, and cayenne.

Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad. Old squash tends to have soft flesh, leathery skin, and a hollow feel. And, of course, any spots of mold mean it's time to toss your squash.

A squash with soft spots and is soft to the touch, is a sign that the squash has gone bad. And if it starts to leak fluid, that's a sure sign that the squash is spoiled. Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten.

A lot of types of bacteria (and sometimes other microbes) produce waste products that can taste "sour." And soup/stock is a good growth medium for microbes, which is why most food safety organizations recommend only keeping soup for 3-4 days in the fridge.

If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using. Some pumpkin varieties, such as butternut squash or Kent pumpkins, have a sweeter flavor than others.

In those cases, people had food poisoning after consuming bitter squash, zucchini, and other gourd plants. According to the case report, bitter gourds containing poisonous substances can cause temporary hair loss because they have the same effect on hair follicles as some chemotherapy medications.

The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation. Either of these will create an excess of cucurbitacins to concentrate in the fruit.

Some people say that the delicious squash flavor of butternut squash is like pumpkin pie without spices. Depending on how butternut squash is prepared, its nutty, sweet taste and mild flavor can be easily transformed from a savory side dish to a sweet-flavored dessert dish.