Buttercup Squash Soup
This recipe for buttercup squash soup uses a less-common winter squash with a sweet, creamy flavor. You'll love this unique twist on a hearty and satisfying dish!
Ingredients
- 1½ pounds buttercup squash
- 2 tablespoons unsalted butter
- 1 sweet onion, (chopped)
- 5-6 cups low-sodium chicken stock
- salt
- pepper
- nutmeg
Instructions
- Peel and seed the squash, then cut into 1-inch square chunks and set aside.1½ pounds buttercup squash
- Add the butter to a large pot. Once the butter is melted, add the chopped onion and cook until translucent, about 10 min.2 tablespoons unsalted butter, 1 sweet onion
- Add the squash and stir, then add 5 cups of stock.5-6 cups low-sodium chicken stock
- Turn up the heat and bring everything to a low boil, then reduce the heat to low and simmer until the squash is tender. If the pan gets too dry while cooking, add another cup of stock.
- Either transfer the soup to a food processor or use a stick blender right in the pan to purée the soup. Once smooth, season to taste with salt, pepper, and nutmeg.salt, pepper, nutmeg
Notes
This recipe is for 6 servings of squash soup.
If you can't find buttercup squash, you can substitute butternut squash or any other variety of winter squash.
For a vegetarian recipe, use vegetable broth instead of chicken broth.
Leftovers can be stored covered in the refrigerator for up to 5 days.
Nutrition Info Per Serving
Nutrition Facts
Buttercup Squash Soup
Serving Size
1 cup
Amount per Serving
Calories
106
% Daily Value*
Fat
4.8
g
7
%
Saturated Fat
2.8
g
14
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
12.5
mg
4
%
Sodium
455.5
mg
19
%
Potassium
27.9
mg
1
%
Carbohydrates
14
g
5
%
Fiber
3.8
g
15
%
Sugar
6.8
g
8
%
Protein
3.1
g
6
%
Vitamin A
1650
IU
33
%
Vitamin C
23.1
mg
28
%
Calcium
50
mg
5
%
Iron
1.3
mg
7
%
Net carbs
10.2
g
* Percent Daily Values are based on a 2000 calorie diet.