Buttercup Squash Soup

Day 135

One of my favorite kinds of soup. If I see cream of squash on a menu, I can almost never resist ordering it. One day I thought, "How hard can it be to make some at home?" Turns out, not hard at all.

Buttercup Squash Soup

Roasted Squash

Cut your squash in half and scoop out the pulp and the seeds. Place in roast pan with the inside facing down and add enough water to cover the bottom of the pan so it won't dry out while roasting. I use about 2 cups. Roast at 350 degrees F for 40 - 45 minutes.

Raw squash

Roasted squash

Ingredients

2 medium squash
2 cups water
1 large onion
1 Granny Smith apple
1 tbsp butter

Kaboucha squash, onion & apple

1 box veggie broth
2 cups coffee cream

Cream & broth (featuring sticker from squash)

1/2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/2 tsp nutmeg

Squash soup seasonings

You can add more or less seasonings as preferred. I stick to these amounts as a simplified reference point. Then we do the taste test to see what it needs more of.

Directions

Peel and chop the onion and apple. Sauté in a soup pot with the butter until the onions just start to turn clear and add a cup of the veggie broth along with the seasonings. Cover and cook until tender.

Onions & apple

Scoop out the cooked squash and add to the pot with the onions and apple. Add another cup of the veggie broth and stir until combined. Simmer about 10 minutes to meld the flavors then turn off the heat and let cool a bit. Add the rest of the box of veggie broth to cool further.


Once it's not steaming hot it can be blended in batches and added back to the soup pot.

Squash soup blending

Reheat until a boil is barely reached then turn heat down. Once the bubbling has stopped, add the cream and stir quickly. Ready to eat! It's good with a lot of different breads, but we like soft rolls or rye bread. We also garnish with some roasted pumpkin seeds, which we usually get when they go on sale at the Bulk Barn.

Buttercup squash soup before the cream

Buttercup squash soup

Reviews/Comments

So delicious, I could seriously eat this once a week. But, Laura would get sick of it quicker than I would and that wouldn't be good. I give it a 10. I do wish I had some rye bread to have with it though.