Roasted Buttercup Squash Soup

Everyone makes squash soup with butternut. I know. But I like to swim against the current sometimes, and anyway… I just plain like buttercup squash better. This recipe is adapted from a friend’s recipe, in that she gave me the inspiration and the basic idea, but then I pretty much went off-roading.


Roasted Buttercup Squash Soup

  • 1 large buttercup squash, cubed
  • 2 c baby carrots, or 4 carrots, peeled and chopped
  •  1-2 apples, peeled, cored and sliced
  • 3 cloves of garlic
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp powdered ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1 tsp curry powder
  • 1 1/2 c cream
  • 16 oz chicken broth

Preheat oven to 375°F. Toss cubed squash, carrots, apples and garlic cloves with oil, salt and spices, and spread evenly in a roasting pan. Roast until fork tender and transfer to a stock pot. Add cream and chicken broth and blend with an immersion blender.


Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

More Posts - Website

Follow Me: