Easy  Buttercup Squash Soup


Creamy Buttercup Squash Soup is an easy-to-make restaurant-style soup loaded with healthy ingredients. With a rich, creamy, and velvety texture and a satisfying flavor, this soup is perfect for making ahead and enjoying for days. Plus, it is low-carb, gluten-free, and can be made dairy-free or vegan!

All that is required to make this healthy squash soup is: –Buttercup Squash -Olive Oil -Onion -Carrots -Garlic _Ginger -Chicken Stock -Cinnamon -Nutmeg -Salt and Pepper -Whipping cream, optional

-Preheat the oven to 350 degrees F. -Place the squash halves cut-side down. Place the carrots in the baking dish beside the squash. Cover with aluminum foil. Bake for 45 minutes.

Heat olive oil over medium-high heat. Add diced onion, minced garlic, and grated ginger. Saute for about 5 minutes until the onion starts to get translucent.

In a large pot, add chicken (or vegetable) stock, the flesh of each squash, carrots, onion, garlic, and ginger. Use a blender and blend the vegetables until smooth and creamy.

Add cinnamon, nutmeg, salt, and pepper to the soup. Stir well to combine. 

If desired, you may add one tablespoon of whipping cream or coconut milk to each serving for an even creamier soup.

Serve the soup hot.


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