Buttercup Squash Soup

by - January 30, 2019

Happy Wintering with Fall food!

I live in the Midwest and we are experiencing super cold temps right now, also known as a polar vortex.  So I wanted something yummy and comforting for dinner! 

I realize there are probably thousands of recipes for buttercup squash soup, however I am not one to look for recipes very often. I like to take the ingredients I have on hand and just create my own.  So here is what I came up with tonight with the buttercup squash I had in my pantry. You could probably use a butternut squash as well, although I haven't tried that yet with this recipe since it's new.
 It just so happens that it is gluten free. And if you'd like you could sub out the butter for avocado oil or one of your preference to make it dairy free as well. 
The squash can even be cooked ahead of time and refrigerated for quicker cooking time.

This is buttercup squash if you are unfamiliar:

Buttercup Squash Soup

1 buttercup squash (approximately 7 inches in diameter)
3 Tablespoons unsalted butter
1/2 medium size sweet onion, minced
1/2 tsp fresh grated ginger root
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp sea salt
2 cups organic vegetable broth
1 (14 oz.) can coconut milk (shake well)

Preheat oven to 375.  Put the buttercup squash in a baking dish and add 1 inch of water. Place in oven and cook for one hour, then when it's done carefully pour the water out of the dish. Let it set for about 10 minutes. 

After cooled slightly, cut it in half and scoop out seeds.  Leave it cool for about 20 more minutes, then remove the skin and cut into 1 inch cubes and place cubes in a bowl. 

While the squash is cooling for the first 10 minutes, melt butter in stockpot and add onions, ginger root, cinnamon, nutmeg and salt. Saute until the onions are clear. 

Place half the cubed squash in a blender with 1 cup of vegetable broth, add sauteed onions as well and blend until smooth.   Pour back into stockpot.  Repeat with the other half of the cubed squash and 1 cup vegetable broth in blender and add to stockpot. 

Stir well to combine and slowly add in the coconut milk until blended.  Heat to desired temperature and serve! 

You may sprinkle a bit more cinnamon on the top and swirl for fun! 

Enjoy! Let me know how it turned our for you! 

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