Easy Roasted Buttercup Squash Soup With Carrots
This Roasted Buttercup Squash Soup With Carrots is an easy-to-make soup with a rich, creamy texture and fantastic flavor. This soup is perfect any time of year and is a great make-ahead option. Plus, it is low-carb, gluten-free, and can be made dairy-free or vegan!
Servings: 4 servings
Calories: 303kcal
Ingredients
- 1 large buttercup squash (1½ pounds) halved and seeded
- 2 tablespoon olive oil
- 1 medium onion diced
- 3 medium carrots peeled
- 3 cloves garlic diced
- 1-2 tablespoon fresh ginger diced
- 5 cups chicken stock or vegetable stock
- ¾ teaspoon cinnamon or to taste
- ½ teaspoon nutmeg or to taste
- salt and pepper to taste
- 4 tablespoon whipping cream, optional or coconut milk
Instructions
- Preheat the oven to 350 degrees F. Fill a baking dish with ½-inch of water. Place the squash halves cut-side down. Place the carrots in the baking dish beside the squash. Cover with aluminum foil.
- Bake the squash until soft and can be easily pierced with a fork, about 45 minutes.
- Heat olive oil over medium-high heat in a large pot or Dutch oven. Add diced onion, minced garlic, and grated ginger. Saute for about 5 minutes until the onion starts to get translucent.
- Scoop out the flesh of each squash and place it in the pot along with the chicken stock and carrots. Use an immersion blender to blend everything until smooth and creamy.
- If you do not have an immersion blender, use a blender or a food processor instead. Place the flesh from a squash half into a blender with 1 cup of chicken stock, cooked onion, garlic, and ginger. Blend until smooth. Pour the mixture into the large pot. Place 1 cup of chicken stock into a blender with the flesh from the other half of the squash and the carrots. Blend until smooth. Pour the smooth soup into the large pot. Add the rest of the chicken stock and heat.
- Add cinnamon, nutmeg, salt, and pepper to the soup. Stir well to combine and serve immediately.
- Add one tablespoon of whipping cream or coconut milk to each serving for an even creamier soup if desired and enjoy!
Video
Notes
- Do not dice the carrots or squash, as roasting them whole is so much easier.
- Leftovers can be stored for 3-4 days in the refrigerator in an airtight container or the freezer for up to 2 months.
Nutrition
Calories: 303kcal | Carbohydrates: 43g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 474mg | Potassium: 1512mg | Fiber: 6g | Sugar: 14g | Vitamin A: 11526IU | Vitamin C: 41mg | Calcium: 118mg | Iron: 3mg
