Buttercup Squash Soup from Kripalu Center of Yoga & Health

Try this simple soup recipe right at home
Contributor
butternut squash

Shutterstock

6
Servings
227
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup extra virgin olive oil
  • 1 white onion, diced
  • 1 carrot, sliced
  • 1/4 Cup ginger, peeled and grated
  • 1/2 medium-sized buttercup squash, peeled and cut into two inch pieces
  • 1 Tablespoon cinnamon
  • 1 Teaspoon nutmeg
  • 2 Tablespoons sea salt
  • 6 Cups vegetable stock

Directions

Heat olive oil in stockpot. Add onion, carrot, and ginger. Sauté until onion is translucent.

Add butternut squash and remaining spices; add enough stock to cover squash. Bring to simmer. Simmer gently until squash is soft.

Purée with a handheld blender. You can use a countertop blender, but let soup cool slightly first. If soup is too thick, you can use remaining stock and thin to desired consistency. Bring to temperature and season with sea salt.

Nutritional Facts

Total Fat
13g
19%
Sugar
7g
8%
Saturated Fat
11g
46%
Cholesterol
12mg
4%
Carbohydrate, by difference
23g
18%
Protein
4g
9%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
80mg
8%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
1µg
0%
Iron, Fe
2mg
11%
Magnesium, Mg
2mg
1%
Niacin
1mg
7%
Phosphorus, P
12mg
2%
Sodium, Na
520mg
35%
Water
7g
0%

Buttercup Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Buttercup Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.