Buttercup Squash Soup Recipe
Learn how to make a delicious and healthy buttercup squash soup recipe. This soup is perfect for a winter meal!
Equipment
- Measuring spoons and cups
- Large pot
- Blender
Ingredients
- 1 pc. buttercup squash peeled and seeded
- 1 tbsp. butter
- 3 cups onion chopped
- 2 ½ pcs. carrots chopped
- 1 tbsp. ground ginger
- 1 tbsp. ground turmeric
- Salt and pepper to taste
- Heavy cream optional
- 3 ½ cups vegetable stock optional
Instructions
- Peel and seed the squash.
- Cut it into evenly shaped pieces, and set it aside.
- Chop the onions and carrots.
- Melt the butter in a large pot, and add the onions.
- Sauté until translucent, about 10 minutes. Later, add the carrots.
- Add the squash and stir well.
- Optional — Add heavy cream or vegetable stock, depending on your preference.
- Bring it to a boil on medium heat, reduce the heat, and let simmer, until the squash is tender.
- Remove the soup from the pan and puree it in a blender.
- Add salt and pepper to taste when pureeing.
- Add turmeric and ginger.
Video
Nutrition
Nutrition Facts
Buttercup Squash Soup Recipe
Amount per Serving
Calories
110
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.5
g
Cholesterol
4
mg
1
%
Sodium
868
mg
38
%
Potassium
325
mg
9
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
2
g
4
%
Vitamin A
604
IU
12
%
Vitamin C
10
mg
12
%
Calcium
49
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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