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
- 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.
- 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.
- 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.
- 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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