Description
A smooth and creamy soup made with roasted buttercup squash, enhanced with warm spices.
Ingredients
Scale
- 1 medium buttercup squash (about 3 lbs)
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt, to taste
- Black pepper, to taste
- 1/4 cup heavy cream (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the buttercup squash in half and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet.
- Roast for 45-60 minutes, or until tender when pierced with a fork.
- Let the squash cool slightly, then scoop the flesh from the skin.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the roasted squash flesh, vegetable broth, ginger, cinnamon, and nutmeg to the pot.
- Bring the soup to a simmer, then reduce heat and cook for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in heavy cream, if using.
- Season with salt and pepper to taste.
- Heat gently before serving.
Notes
- For a vegan option, omit the heavy cream or use a dairy-free alternative.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 15mg
Keywords: buttercup squash soup, roasted squash, creamy soup, vegetable soup, fall soup, winter soup, ginger, cinnamon, nutmeg