Is there any dish more perfect for the fall season than a rich, creamy, and savory squash soup? This delicious Buttercup Squash Soup Recipe is the perfect cozy meal to enjoy all fall and winter long.
I recently shared on Instagram stories that I had been given a Buttercup Squash and that I had been trying out some new dishes with it. We’ve made stir-fries, roasted it, and now I’ve made a soup that I loved so much I just had to share it with you.
Every fall, we make loads of soups. They’re pretty much our go-to meal. In particular, I really like making butternut squash soup. It’s been one of my favourites for years. That’s why when we were recently given a buttercup squash I thought it would be fun to test out whether or not it would work just as well butternut squash for our favourite fall season soup.
The thing about the buttercup squash we were given was it was quite large. While a butternut squash may only make 1 batch of soup, we could likely get 2 or 3 out of the buttercup squash we had. I personally really liked that because right now we are on a budget.
Like so many others, COVID-19 has impacted us financially and we are always looking for ways to be smarter with our money and how much we spend at the grocery store.
Long gone are the days where we buy things just because we’re craving them, now we try to review what we have vs what we need, and how we can utilize it all. We’ve always been about low waste, but now we try to ensure that we are a zero-waste family when it comes to our food.
So, to find that 1 single squash could make multiple meals was exciting, especially since we’ve seen it at the store and it’s never been expensive to buy.
Wait – what is buttercup squash? Isn’t it butternut?
Nope, it’s not butternut squash – they are different!
Buttercup squash is about the size of a small-medium pumpkin and it kind of even looks like a pumpkin but it’s a deep green. Butternut squash is more of a cream-yellow colour and it’s a little more pear-shaped – like a long pear. Both are great options for soups.
How does buttercup squash taste?
It’s naturally quite sweet and creamy which makes it a great option for soups.
Is buttercup squash healthy?
Absolutely! Buttercup squash is an excellent source of carotenoids (known to help support healthy vision), vitamin C, B vitamins, potassium, and magnesium.
Why does my buttercup squash seem so dry?
When you’re first cutting up your squash you may be a bit concerned that it is quite dry and starchy – but don’t worry, as it cooks it’ll become much softer and creamy in texture.
Why do you add potatoes into your buttercup squash soup?
I like to add potatoes into my soup to make it a bit richer and creamier. It’s definitely not a necessary step, but I personally always like to add potatoes into my squash soups.
Can I eat the buttercup squash seeds?
Absolutely! I recommend you actually roast them (roll them in some oil and then add your favourite spices) to make a super delicious snack or the perfect topping to all your autumn salads. Yum!
Does it take a long time to cook buttercup squash?
No, it only takes about 30 minutes to roast your buttercup squash to the point where you can eat it.
However, in this recipe, I cook them for 40 minutes because I cooked potatoes along with it which needed 40 minutes. They did not burn, they just got a bit softer which was perfect since I was making this buttercup squash soup.
For today’s Buttercup Squash Soup Recipe, I also let them cool down for a bit before I place them in the food mixer or blender. Typically I let them rest for about 20 minutes after roasting and then I blend them up.
So, while buttercup squash only takes about 30 minutes to roast on their own, today’s recipe takes about an hour (maybe slightly over) to complete.
- 5 cups of buttercup squash (this was about half of our buttercup squash)
- 2 potatoes
- 1-2 cups of vegetable broth
- 3 - 4 cloves of garlic (chopped finely)
- water (amount will vary but approximately 1-2 cups)
- 2 tbsp olive oil
- 2 tbsps of honey (or maple syrup)
- 2 tbsp butter
- 1 tsp chilli powder
- 1 tsp cayenne powder
- 1 tsp turmeric powder
- salt and pepper to taste
Begin by preheating your oven to 400F.
While your oven is preheating, you are going to want to cut up your squash. We found that cutting it into quarters was the best route and then removing the seeds (save them though so you can roast them later!), and then cutting the squash flesh away from the outer rind.
Once your squash is separated from the rind, cut it into cubes. We ended up using about half of the entire squash which was about 5-6 cups.
Next, peel your potatoes and cut them into cubes.
Place your cubed squash and potatoes on a parchment paper-lined baking tray.
Drizzle your squash and potatoes with olive oil and sprinkle with salt and pepper.
Once your oven has preheated, place your trays into the oven and allow them to cook for 40 minutes. (Check regularly to ensure they do not begin to burn)
Once they are cooked, remove from the oven and allow them to cool for about 20 minutes.
While your squash and potatoes are cooling, chop your garlic. We have a garlic press that makes it very easy to quickly turn our cloves into fine pieces. I highly recommend investing in one.
Once cooled, place your squash and potatoes into a blender.
Once your cubes are in the blender, add in about 2 tbsp of olive oil, 1 cup of water, and 1 cup of broth to your mixer and then blend them together. You may need to add in slightly more water if you find that your blender is not blending all the ingredients easily.
***If you have a large blender then all of your elements may fit, however, if you’re like me and use a magic bullet then you may need to blend in segments.
While your ingredients are cooling and blending, add 2 tbsp of butter as well as your garlic into a large pot and allow it to simmer on low heat.
Once all ingredients are blended, pour your soup into the large pot.
If you find your soup to be too thick, add in your other cup of vegetable broth and water.
Bring heat up slightly and stir your soup and broth together.
Now begin to season your soup. honey, cayenne, chili powder, turmeric powder, salt, and pepper. Taste and add in more of the spices if you’d like.
Bring the heat up slightly on your stove and stir frequently until soup is heated through but avoid bringing to a boil. This takes about 5-10 minutes.
Once your soup is fully heated, it’s time to serve it up!
Optional: Top with parsley and sambal for spice.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 239mgCarbohydrates: 24gFiber: 3gSugar: 12gProtein: 3g
This data was provided and calculated by Nutritionix on 9/24/2020