INTRODUCTION
Buttercup squash soup is a warm and comforting dish that shines during the cooler months. This soup is made with buttercup squash, carrots, and garlic, creating a lovely, sweet, and savory blend of flavors. It is perfect for a cozy dinner or a gathering with friends. The creamy texture adds richness, making it satisfying while still being light. If you love a hearty soup, you will be delighted by this simple recipe.
WHY YOU WILL LOVE THIS RECIPE
You will fall in love with this buttercup squash soup for many reasons. First, it is easy to make! With minimal steps and straightforward ingredients, you can whip this up in no time. Second, it is nutritious. Buttercup squash is packed with vitamins and minerals. The addition of carrots and garlic boosts the health benefits even more. Third, this soup is full of flavor. The sweetness of the squash pairs beautifully with the spices, making it a warm delight for your taste buds. Finally, it is a great dish for any occasion. Whether you are serving it for a family dinner or a special event, it will impress everyone.
HOW TO MAKE Buttercup Squash Soup
Making this buttercup squash soup is simple and fun. Follow the steps below to create a warm and delicious bowl of soup.
EQUIPMENT NEEDED
Before you start cooking, make sure you have the following equipment:
- Roasting pan
- Large pot
- Immersion blender or regular blender
- Oven
- Knife for chopping
- Cutting board
Ingredients You’ll Need
To make buttercup squash soup, gather these ingredients:
- 1 small buttercup squash (3 1/2 cups cubed squash)
- 1 1/2 cups carrots (peeled and chopped)
- 1 small onion (peeled and quartered)
- 4 cloves garlic (minced)
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups vegetable broth
- 1/4 cup heavy cream
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
STEP-BY-STEP INSTRUCTIONS
- Preheat your oven to 200C/400F. This step is important so that the vegetables roast evenly.
- Next, take the buttercup squash, carrots, onion, and garlic. Add them to a roasting pan. Make sure they are spread out well.
- Drizzle the veggies with olive oil and maple syrup. This will give them a nice glaze and flavor.
- Season the veggies with salt and pepper, to taste. Don’t be shy! This step adds a lot of flavor.
- Now, roast the vegetables for about 25 minutes, or until they are tender. The smell will fill your kitchen and make you hungry!
- Once the vegetables are ready, transfer them to a large pot.
- Add the vegetable broth, heavy cream, cinnamon, and nutmeg to the pot. These ingredients will enrich the flavor of your soup.
- Simmer the mixture on low heat for 5-10 minutes. This allows all the flavors to come together beautifully.
- Finally, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the mixture to a regular blender and blend it in batches.
- Serve the soup warm.
HOW TO SERVE Buttercup Squash Soup
Serving buttercup squash soup is easy. Ladle the hot soup into bowls. You can garnish it with a bit of extra cream, a sprinkle of cinnamon, or fresh herbs like parsley for a pop of color. Serve it with crusty bread or crackers on the side for a complete meal.
STORAGE & FREEZING : Buttercup Squash Soup
If you have leftovers of your buttercup squash soup, you can store them easily. Pour the cooled soup into an airtight container and keep it in the fridge for up to 4-5 days. This makes it great for quick meals later in the week.
If you want to freeze the soup, let it cool completely first. Then transfer it to freezer-safe bags or containers. It can last for up to 3 months in the freezer. When you’re ready to enjoy it again, just thaw it in the fridge overnight and reheat on the stove.
SERVING SUGGESTIONS
Buttercup squash soup pairs well with many things. Some good serving suggestions include:
- Crusty bread or baguette
- Grilled cheese sandwiches
- A fresh green salad
- Roasted nuts on top for a crunchy texture
These options will elevate your meal and make it even more satisfying.
VARIATIONS
You can play around with this recipe to make it your own! Here are a few tasty variations:
- Add Spices: Try adding ginger or chili powder for a kick.
- Use Coconut Milk: For a different creamy texture, substitute heavy cream with coconut milk. This also adds a wonderful flavor.
- Add Vegetables: Feel free to mix in other roasted or steamed vegetables like sweet potatoes or leeks for a different taste.
- Make it Vegan: Use coconut cream and vegetable broth to keep it dairy-free.
FAQs
- Can I use other squash types?
Yes, you can use other types of squash like butternut or acorn squash. Just adjust the cooking times if needed. - Is it okay to make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors continue to blend. - How do I store leftovers?
After it cools, store the leftovers in an airtight container in the fridge for 4-5 days. You can also freeze it for longer storage. - Can I make this soup chunky instead of smooth?
Yes! You can choose not to puree the soup completely. Just blend some of it for a thicker texture and leave some chunks for bite.
MAKE-AHEAD TIPS FOR Buttercup Squash Soup
If you want to prepare ahead of time, you can chop the vegetables and store them in the fridge the night before. This will save you time when you are ready to cook. You could also roast the vegetables in advance and keep them in the fridge until you are ready to make the soup. Just reheat them when you are ready to continue with the recipe.
Buttercup squash soup is a delightful, nourishing dish that brings comfort to any meal. With its simple ingredients and delicious flavors, it is sure to become a favorite in your kitchen. Happy cooking!
Buttercup Squash Soup
Ingredients
Method
- Preheat your oven to 200C/400F.
- Add the buttercup squash, carrots, onion, and garlic to a roasting pan, spreading them out well.
- Drizzle the veggies with olive oil and maple syrup.
- Season the veggies with salt and pepper to taste.
- Roast the vegetables for about 25 minutes until they are tender.
- Transfer the roasted vegetables to a large pot.
- Add the vegetable broth, heavy cream, cinnamon, and nutmeg.
- Simmer the mixture on low heat for 5-10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Ladle the hot soup into bowls and garnish with extra cream, cinnamon, or fresh herbs.