Buttercup Squash Soup

Buttercup Squash Soup

Ingredients

  • 1 buttercup Squash (approximately 2 lbs)
  • 2 tbsp olive oil
  • 1 medium onion
  • 4 medium carrots
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • 6 cups chicken stock
  • 1 tsp cinnamon
  • ¾ tsp nutmeg
  • ½ cup heavy whipping cream

Directions

  1. Preheat the oven to 375 degrees F. Cut the squash in half, remove the seeds, and place face down in a baking dish. Fill the baking dish with approximately ½ inch of water. In the same baking dish, add the carrots. Cover the baking dish with foil and bake for about 40-50 minutes, or until squash is soft.
  2. While squash is baking, in a large pot, heat the olive oil on medium heat and add the onion, garlic and ginger. Sauté for approximately 5-7 minutes until the onion has softened. Remove pot from heat and set aside until squash has finished baking.
  3. Once squash has finished baking, remove the flesh of the squash and place it in the pot with the onion, along with the carrots and 2 cups of chicken stock. Use an immersion blender and blend together. If you don’t have an immersion blender, you can place all of this in a blender and then transfer back to the stock pot.
  4. Once the squash is smooth, finish adding the chicken stock, add in the whipping cream, the remaining spices, and warm slowly on medium heat. Serve with a crusty bread for a delicious fall meal.
Buttercup Squash Onion Squash

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