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Creamy Buttercup Squash Soup

60 min 6 servings Easy
Buttercup squash soup is a comforting dish that combines the sweet, nutty flavour of roasted squash with aromatic herbs and spices. This version is particularly creamy, making it ideal for those who enjoy a rich and velvety soup. With its vibrant colour and smooth texture, this soup is as pleasing to the eye as it is to the palate. Perfect for warming up on a chilly day, it's a favourite for both casual family dinners and elegant gatherings. Whether you're a long-time fan of squash soups or trying it for the first time, this recipe offers a delightful mix of simplicity and depth of flavour, appealing to both seasoned cooks and kitchen novices.

Instructions

1

Prepare the squash

Preheat your oven to 400°F (200°C). Place the halved squash cut-side down on a baking sheet lined with parchment paper.

Pro tip: Roasting the squash enhances its natural sweetness.

2

Roast the squash

Roast in the preheated oven for 30-40 minutes, or until the squash is tender when pierced with a fork.

3

Sauté the aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

4

Combine ingredients

Scoop the flesh of the roasted squash into the pot with the onions and garlic. Add the vegetable broth, salt, pepper, and nutmeg.

5

Simmer the soup

Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

6

Blend the soup

Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a countertop blender.

Pro tip: For a super smooth texture, strain the soup through a fine mesh sieve after blending.

7

Add the cream

Stir in the heavy cream and heat the soup gently until warmed through. Do not bring to a boil.

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Tips & Tricks

  • Roast the squash to deepen its flavour.
  • Blend until smooth for the best texture.
  • Use vegetable broth for a vegetarian option.

Frequently Asked Questions

How many calories are in buttercup squash soup?

There are approximately 220 calories per serving of this buttercup squash soup.

Can I make buttercup squash soup vegan?

Yes, simply replace the heavy cream with coconut milk or omit it altogether for a lighter soup.

How do you store buttercup squash soup?

Store the soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

What pairs well with buttercup squash soup?

This soup pairs well with crusty bread, a fresh salad, or a grilled cheese sandwich.

Can I use other types of squash?

Yes, you can substitute buttercup squash with butternut or acorn squash for a slightly different flavour.

Serving Suggestions

Serve this buttercup squash soup with a sprinkle of fresh herbs or a dollop of sour cream for added richness. Pair it with crusty bread or a light salad for a complete meal. This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally. It also freezes well for up to 2 months, making it a convenient option for meal prep.

Nutrition per serving

220

Calories

3g

Protein

14g

Fat

24g

Carbs