Buttercup Squash Soup Recipe

A Tasty and Healthy Soup


Part 1

Buttercup squash — 1 pc., peeled and seeded.

Butter — 1 tbsp.

Onion — 3 cups, chopped.

Carrots — 2 ½ pcs., chopped.


Part 2

Ground ginger — 1 tbsp.

Ground turmeric — 1 tbsp.

Salt and pepper — to taste.

Heavy cream — optional.

Vegetable stock — 3 ½ cups, optional.


1. Peel and seed the squash.

2. Cut it into evenly shaped pieces, and set it aside.

3. Salt and pepper — to taste.

4. Heavy cream — optional.


5. Sauté until translucent, about 10 minutes. Later, add the carrots.

6. Add the squash and stir well.

7. Optional — Add heavy cream or vegetable stock, depending on your preference.


8. Bring it to a boil on medium heat, reduce the heat, and let simmer, until the squash is tender.

9. Remove the soup from the pan and puree it in a blender.

10. Add salt and pepper to taste when pureeing.

11. Add turmeric and ginger.


Measuring spoons and cups.

Large cooking pot.



1. How to choose the right squash

Choose one that is the right size for your needs. If you are cooking for one or two people, a small squash will suffice. If you are feeding a large crowd, you will need a larger squash.


2. Which type of squash is best?

For a delicious soup with creamy skin, we feel that buttercup squash is the best. With a deep, golden-yellow color and a sweet, nutty flavor, buttercup squash is typically used in soups.


3. Should you roast the squash?

While slow cooking the squash is easier, faster, and simpler; roasting a squash actually will allow you to easily skin it.

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