Go Back
+ servings
Bowl of buttercup squash soup on brown table
Print Recipe
4.56 from 9 votes

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soups and Stews
Cuisine: American
Keyword: buttercup squash, squash soup
Servings: 6
Calories: 106kcal
Author: Shelby Kinnaird

Ingredients

  • pounds buttercup squash
  • 2 tablespoons unsalted butter
  • 1 sweet onion (chopped)
  • 5-6 cups chicken stock
  • salt
  • pepper
  • nutmeg

Instructions

  • Peel and seed the squash, then cut into 1-inch square chunks and set aside.
  • Add the butter to a large pot. Once the butter is melted, add the chopped onion and cook until translucent, about 10 min.
  • Add the squash and stir, then add 5 cups of 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.

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

Calories: 106kcal | Carbohydrates: 14g | Protein: 3.1g | Fat: 4.8g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 12.5mg | Sodium: 455.5mg | Potassium: 27.9mg | Fiber: 3.8g | Sugar: 6.8g | Vitamin A: 1650IU | Vitamin C: 23.1mg | Calcium: 50mg | Iron: 1.3mg | Net carbs: 10.2g