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!
- 1½ pounds buttercup squash
- 2 tablespoons unsalted butter
- 1 sweet onion (chopped)
- 5-6 cups chicken stock
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.
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.
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