American•healthy
Buttercup Squash Soup
Learn how to make creamy, hearty buttercup squash soup. It’s easy to make, healthy, and full of flavor!
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Preheat oven to 200C/400F.
- 2
Add the buttercup squash, carrots, onion, and garlic to a roasting pan. Drizzle the veggies with olive oil and maple syrup. Season the veggies with salt and pepper, to taste.
- 3
Roast the vegetables for 25 minutes, or until tender.
- 4
Transfer the vegetables to a large pot and add the vegetable broth, heavy cream, cinnamon, and nutmeg. Simmer for 5-10 minutes then puree with an immersion blender.
- 5
Serve soup warm.