Buttercup Squash Soup - Diabetic Foodie

Buttercup Squash Soup – Diabetic Foodie


This recipe for buttercup squash soup uses a less-common winter squash with a sweet, creamy flavor. You’ll love this unique twist on a hearty and satisfying dish!

Bowl of buttercup squash soup on brown table

Whenever I see new and unique ingredients at the farmers’ market, I always have to try them. That’s how I came across this buttercup squash, a type of winter squash I’d never heard of before.

One night, I decided to try making a buttercup squash soup. I assumed it would be yummy, satisfy my hunger, and at least give me a chance to try the squash. I didn’t expect that I would absolutely LOVE this soup!

If you can’t find buttercup squash, you can easily substitute it for butternut or any other winter squash variety. However, if you are able to find butternut, I highly recommend it. It’s such a treat!

This cozy soup is also a great source of vitamins, minerals, and antioxidants, so you can feel good about enjoying a bowl!

How to make buttercup squash soup

This soup recipe is fairly simple to make. In fact, the hardest part is just peeling the squash!

Step 1: Peel and seed the squash, then cut into 1-inch square chunks and set aside.

Step 2: Add the butter to a large pot. Once the butter is melted, add the chopped onion and cook until translucent, about 10 min.

Step 3: Add the squash and stir, then add 5 cups of stock.

Step 4: Turn up the heat and bring everything to a low boil, then reduce the heat to low and simmer until the squash is tender. If the pan gets too dry while cooking, add another cup of stock.

Step 5: Either transfer the soup to a food processor or use a stick blender right in the pan to purée the soup. Once smooth, season to taste with salt, pepper, and nutmeg.

Divide into six bowls and dive on in to a big bowl of delicious comfort!

Buttercup squash vs. butternut squash

So what exactly is buttercup squash?

On the outside, it looks completely different than butternut squash. But once you slice them open, they have a very similar creamy orange flesh.

Buttercup has a sweet and nutty flavor, although it’s a little less sweet that butternut. It’s also known as a drier squash, which makes it great for steaming, baking, or using in a soup.

The two squash types can easily be substituted for one another, so if you can’t find buttercup, don’t fret! Butternut will be just as delicious in this recipe.

Buttercup Squash

Storage

Once you try this soup, you’re going to want to have it for dinner every night of the week. Thankfully, the recipe makes 6 servings, so unless you’re feeding a crowd, you’ll probably have some leftover!

Any extra soup can be stored covered in the refrigerator for up to 5 days. Reheat gently in the microwave or in a saucepan before serving.

Other cozy soup recipes

At the end of a long day, sometimes all you want is to curl up with a big bowl of delicious soup. Thankfully, there are plenty of recipes that are both comforting and good for you!

Here are a few of my favorites that I think you’ll enjoy:

When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card

Bowl of buttercup squash soup on brown table

Buttercup Squash Soup

This recipe for buttercup squash soup uses a less-common winter squash with a sweet, creamy flavor. You’ll love this unique twist on a hearty and satisfying dish!

Prep Time:15 minutes

Cook Time:30 minutes

Total Time:45 minutes

Author:Shelby Kinnaird

Servings:6

Instructions

  • Peel and seed the squash, then cut into 1-inch square chunks and set aside.

  • Add the butter to a large pot. Once the butter is melted, add the chopped onion and cook until translucent, about 10 min.

  • Add the squash and stir, then add 5 cups of stock.

  • Turn up the heat and bring everything to a low boil, then reduce the heat to low and simmer until the squash is tender. If the pan gets too dry while cooking, add another cup of stock.

  • Either transfer the soup to a food processor or use a stick blender right in the pan to purée the soup. Once smooth, season to taste with salt, pepper, and nutmeg.

Recipe Notes

This recipe is for 6 servings of squash soup. If you can’t find buttercup squash, you can substitute butternut squash or any other variety of winter squash. For a vegetarian recipe, use vegetable broth instead of chicken broth. Leftovers can be stored covered in the refrigerator for up to 5 days.

Nutrition Info Per Serving

Nutrition Facts

Buttercup Squash Soup

Amount Per Serving

Calories 106 Calories from Fat 43

% Daily Value*

Fat 4.8g7%

Saturated Fat 2.8g18%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 12.5mg4%

Sodium 455.5mg20%

Potassium 27.9mg1%

Carbohydrates 14g5%

Fiber 3.8g16%

Sugar 6.8g8%

Protein 3.1g6%

Vitamin A 1650IU33%

Vitamin C 23.1mg28%

Calcium 50mg5%

Iron 1.3mg7%

Net carbs 10.2g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Soups and Stews

Cuisine: American

Keyword: buttercup squash, squash soup



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