Spiced Buttercup Squash Soup
Warm up with a bowl of velvety Spiced Buttercup Squash Soup, a cozy and flavorful dish perfect for any season. This recipe combines the natural sweetness of roasted buttercup squash with aromatic spices like cumin, coriander, and a hint of cinnamon, creating a perfectly balanced, savory-sweet profile. Creamy coconut milk and a touch of maple syrup enhance its luxurious texture and depth of flavor, while fresh cilantro and toasted pumpkin seeds provide an optional garnish for a delightful crunch. Ready in under an hour, this easy-to-make soup is naturally vegan and gluten-free, making it an ideal comfort food for any occasion. Perfect for meal prep or a wholesome family dinner, this vibrant squash soup is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 medium (approx. 2 lbs) Buttercup squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoons Ground cinnamon
- 4 cups Vegetable broth
- 1 cup Coconut milk (full-fat)
- 1 tablespoon Maple syrup
- 2 tablespoons (chopped, optional for garnish) Fresh cilantro
- 2 tablespoons (optional for garnish) Pumpkin seeds
Instructions
Preheat your oven to 400°F (200°C).
Cut the buttercup squash in half and scoop out the seeds. Brush the flesh with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves flesh-side down on a baking sheet lined with parchment paper and roast for 25-30 minutes or until the flesh is tender when pierced with a fork. Remove from the oven and let cool slightly.
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic, ground cumin, ground coriander, and ground cinnamon, cooking for an additional 1-2 minutes until fragrant.
Scoop the roasted squash flesh out of the skin and add it to the pot. Discard the skin.
Pour in the vegetable broth and stir to combine the ingredients. Bring the mixture to a gentle simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
Stir in the coconut milk and maple syrup, and adjust the seasoning with more salt and pepper if needed. Heat gently without boiling.
Serve the soup warm, garnished with chopped fresh cilantro and toasted pumpkin seeds, if desired.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4684 mg | 204% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 51.1 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4798 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
