Best Buttercup Squash Soup Recipes

CURRIED BUTTERCUP SQUASH AND APPLE SOUP

Steps:

• Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
• In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
• Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
• In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
• To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.

BUTTERCUP SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
• Bake squash in the preheated oven until tender, about 45 minutes.
• Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
• Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
• Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

BUTTERCUP SQUASH SOUP

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.

BUTTERCUP SQUASH SOUP WITH GINGER

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.

SPICED BUTTERCUP SQUASH SOUP

Steps:

• Cut squash into chunks. In water, boil squash and onion about 25 minutes.
• Transfer to a blender and blend until smooth.
• Put back on stove and add rest of ingredients. Simmer until heated through.

CURRIED BUTTERCUP SQUASH AND CHICKEN SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet in the oven.
• Toss cauliflower, yam, and olive oil together until coated; season with salt and pepper. Transfer to the hot baking sheet in a single layer.
• Bake until slightly tender and toasted on top, 30 to 40 minutes.
• Microwave buttercup squash until flesh is soft and easily removed from skin, about 10 minutes. Let cool for handling. Remove skin.
• Melt butter in a large pot over medium heat. Add onion, curry paste, turmeric, and ginger; cook and stir until onion is softened, about 5 minutes. Stir in roasted yams, 1/2 of the roasted cauliflower, squash, and chicken broth. Reduce heat to low; simmer soup until flavors are well blended, about 30 minutes.
• Stir chicken and the remaining roasted cauliflower into the soup. Simmer until cauliflower is soft, 15 to 20 minutes. Season with salt and pepper. Garnish with toasted pecans.

MOTHER'S BUTTERCUP SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place buttercup squash halves cut side-down in 2 casserole dishes. Add 1 1/2 inches water.
• Bake in the preheated oven until skin is easily pierced with a knife, about 1 hour. Drain off water and cool squash until easily handled.
• Scoop buttercup squash flesh into a large bowl. Add 1/4 cup butter and 1/2 teaspoon salt; mash until smooth.
• Combine water, chicken breasts, 1 onion, chicken bouillon, celery leaves, salt, and pepper in a large pot. Bring to a boil; reduce heat and simmer until chicken breasts are no longer pink in the center, 30 to 45 minutes.
• Remove chicken from the pot and cut into bite-size chunks. Strain broth into a bowl; discard onion and celery leaves.
• Heat 1/4 cup butter and olive oil in a large pot over medium-low heat. Add onion and garlic; cook and sit until translucent, about 5 minutes. Add mashed squash and chicken broth; simmer until flavors combine, about 20 minutes. Stir in chicken, potatoes, and corn; simmer until potatoes are tender, about 20 minutes.
• Heat half-and-half in a small saucepan until warmed through, 5 to 10 minutes. Stir into the pot slowly. Cook soup over low heat until flavors combine, about 15 minutes.

BUTTERCUP SQUASH SOUP

Steps:

• Carefully cut squash in half. Cut from the top to the bottom. Please use a folded towel to cover the knife point. If your hand slips off the knife the towel will keep you from injury. Scoop out the seeds. Discard seeds or clean and roast them for soup garnish. Heat oven to 400 degrees. Rub the skin of the squash with the olive oil to keep it from drying out. Bake on a cookie sheet, cut-sides down, until the squash is quite soft, about 30 to 45 minutes. Take the squash out of the oven and let cool for a few minutes. When you can handle the squash, scoop out the meat and reserve. Now take the onion and 1/4 pound (1 stick) butter and place into a 4- or 5-quart pot, season with salt. Cook on low heat until onions are translucent. If you cook them too fast, they will turn bitter. Add squash and cover with milk. Turn heat up to medium-high and bring milk to a boil and stir. The squash is starchy and can burn easily. After milk boils, turn down the heat to a simmer. Let cook for about 5 minutes. In a blender filled only about halfway puree the squash mixture in batches. Do not fill the blender to the top. Be careful doing all of this. The puree is hot and will blob out onto your hands, arms, or face if you are not careful. If the mixture gets thick, add water to thin it out. Season with salt to taste. Ladle the soup into bowls, then top each serving with toasted squash seeds. Makes 8 to 12 servings.