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Buttercup Squash Soup

A warm and comforting buttercup squash soup made with sweet squash, carrots, and garlic, perfect for cozy dinners or gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 small buttercup squash (3 1/2 cups cubed)
  • 1 1/2 cups carrots (peeled and chopped)
  • 1 small onion (peeled and quartered)
  • 4 cloves garlic (minced)
Liquids and Seasonings
  • 1 1/2 teaspoons olive oil
  • 1 1/2 teaspoons maple syrup
  • 1/2 teaspoon salt to taste
  • 1/2 teaspoon pepper to taste
  • 1 1/2 cups vegetable broth
  • 1/4 cup heavy cream
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Method
 

Preparation
  1. Preheat your oven to 200C/400F.
  2. Add the buttercup squash, carrots, onion, and garlic to a roasting pan, spreading them out well.
  3. Drizzle the veggies with olive oil and maple syrup.
  4. Season the veggies with salt and pepper to taste.
  5. Roast the vegetables for about 25 minutes until they are tender.
Cooking
  1. Transfer the roasted vegetables to a large pot.
  2. Add the vegetable broth, heavy cream, cinnamon, and nutmeg.
  3. Simmer the mixture on low heat for 5-10 minutes.
  4. Use an immersion blender to puree the soup until smooth.
Serving
  1. Ladle the hot soup into bowls and garnish with extra cream, cinnamon, or fresh herbs.

Notes

Store leftovers in an airtight container in the fridge for up to 4-5 days, or freeze for up to 3 months. Reheating on the stove is recommended.