Mothers Buttercup Squash Soup Recipes

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BUTTERCUP SQUASH SOUP WITH GINGER



Buttercup Squash Soup with Ginger image

A deliciously sweet buttercup squash soup that's vegetarian, gluten free, dairy free, and low calorie. I like to serve it with Parmesan crisps, crusty bread, or cornbread.

Provided by Marcia

Categories     Squash Soup

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
2 ½ pounds buttercup squash - seeded, peeled, and cubed
1 large clove garlic, minced
1 tablespoon chopped fresh sage
1 ½ teaspoons minced fresh rosemary
1 teaspoon minced fresh ginger root
¼ teaspoon white sugar
3 cubes vegetable bouillon
3 cups hot water

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
  • Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 22.9 g, Fat 7.1 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 237.4 mg, Sugar 6.1 g

BUTTERCUP SQUASH SOUP



Buttercup Squash Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3/4 cup coarsely chopped onion
2 carrots, peeled and coarsely chopped
1 jalapeno, seeded and coarsely chopped
1 buttercup squash, peeled, seeded and chopped
1 potato, peeled and coarsely chopped
4 cups chicken stock or water
1/2 cup cream
Salt and pepper
Sliced scallion and diced red bell pepper, for garnish

Steps:

  • In a large pot, melt the butter and cook the onions until tender. Stir in the carrots and jalapeno and toss to coat. Stir in the squash and potato. Pour in the chicken stock and bring to a simmer. Simmer until the vegetables are tender, about 30 minutes. Puree the soup in a blender in batches. Return to the pot and stir in the cream. Season to taste and garnish with the sliced scallion and bell pepper.

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