Buttercup Squash Soup

November  1, 2011
0 Ratings
  • Serves 8
Author Notes

A simple soup that is perfect for fall. With limited ingredients, this is easy to make and can be made with any kind of winter squash you have available - butternut, buttercup, winter, acorn, etc. —darcyeden

What You'll Need
  • 1/4 cup unsalted butter
  • 1 large onion, finely chopped
  • 4 large garlic cloves, chopped
  • 3 14.5 ounce cans of low-salt chicken broth (about 6 cups) or homemade chicken broth
  • 8 cups 1-inch pieces of peeled buttercup squash
  • 1 1/4 teaspoons minced fresh thyme
  • 1 14/ teaspoons minced fresh sage
  1. Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
  2. Working in batches, puree soup in blender or with an immersion blender. Return soup to same pot and bring to a simmer. Season with salt and pepper. The soup can be made 1 day ahead. Chill. Rewarm over medium heat before serving.
  3. This could easily be converted into a vegetarian recipe by using vegetable broth instead of chicken broth.

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1 Review

Bevi November 2, 2011
What a lovely photo. The color of buttercup squash is so intensely orange.