This gingery Buttercup Squash Soup is vegan, gluten-free, and absolute heaven on earth. The candied ginger on the top makes this soup so delicious; even better, it’s easy to make!
Every good bowl of soup needs bread to sop up every last drop. Don's Homemade French Bread would be the perfect addition to this meal if you are a wheat eater, or try this Gluten Free Dairy Free White Bread. Add a Simple Tomato and Onion Salad to turn this simple bowl of soup into a complete meal.
Why You’ll Love This Buttercup Squash Soup Recipe
- So creamy - The starches from the potatoes and the squash pair perfectly with the coconut milk. This soup is incredibly creamy without a single drop of dairy!
- Quick and easy - After boiling the squash and potatoes, you’ll quickly heat the spices, ginger, and garlic to bloom their flavors. Bring it all together, blend until creamy, and serve!
- Perfect fall flavors - With all the ginger, warm spices, and squash, this soup tastes like fall in a bowl! It just needs a hunk of bread, and dinner is served.
Ingredients
- Buttercup squash: This colorful acorn squash lookalike has so much flavor and pairs perfectly with tender potatoes.
- Small potatoes: As these cook, they’ll release their starches to make this buttercup soup warm and creamy.
- Coconut milk: Rich coconut milk holds onto the aromatic ginger and warm spices so well, making every bite flavorful.
- Canola oil: Use this to sautee the spices and aromatics. A little butter or olive oil works, too.
- Ginger: Peel and grate fresh ginger to release that refreshing flavor.
- Minced garlic: Either mince fresh garlic or use the minced garlic from the store.
- Seasonings: Season this soup with garam masala, ground nutmeg, marjoram, turmeric, black pepper, and sea salt for lots of flavor.
- Garnishes: Candied ginger and fresh mint contrast the rich, warm spices and take this soup to a whole different level.
Variations
- Use a different squash - No buttercup on hand? Try an acorn squash, butternut, or another firm orange winter squash. Look for one with a relatively flat surface that’s easy to peel.
- Adjust the spices - Use yellow curry powder instead of the other spices for a completely different flavor profile.
- Lighten it up - Instead of using three cans of coconut milk, use one and replace the others with chicken or vegetable stock.
How to Make Buttercup Squash Soup
- Peel the squash and potatoes. Cut in cubes.
- Place the squash and potatoes in a medium to large pot (I use a Dutch oven) and cover them with water.
- Add a dash of salt to the water.
- Bring the water to a boil, then reduce the heat to medium, and cook the squash and potatoes until tender when poked with a fork.
- Dump the squash and potatoes into a colander to drain. (You do not need to save the water.)
- Heat the oil in the pot you used to boil the squash and potatoes until hot.
- Add the ginger, garlic, and garam masala until fragrant (30 seconds to 1 minute).
- Return the squash and potatoes to the pot.
- Add the coconut milk, nutmeg, marjoram, turmeric, salt and pepper.
- Pulse with an immersion blender until smooth.
- Serve hot, garnished with the candied ginger and mint.
Expert Tips
- Use a sharp peeler - Due to the thick peel, it can help to use a sharp peeler with a serrated edge and go slow.
- Be patient - Since potatoes and squash can take so long to cook, don’t rush the boiling process. This will bring your soup together faster than usual.
- Bloom the spices - By toasting them in the hot oil, they’ll release incredible flavor that makes this soup taste much better than if you skipped this step.
Recipe FAQs
Absolutely. Butternut and buttercup squash taste very similar, and butternut squashes are often easier to find in stores.
Most winter squashes do not have to be peeled to be eaten. But for this buttercup squash soup, you’ll get a prettier soup and smoother consistency by removing the green peel first.
Buttercup squash is a type of winter squash with a firm flesh and sweet flavor similar to sweet potato or delicata squash. It is one of the sweetest winter squashes and is absolutely delicious!
More Squash Recipes To Try
- Butternut Squash & Potato Soup
- Vegan Gluten-Free Butternut Squash Soup
- Smoked Butternut Squash Soup
- Butternut Squash Vichyssoise Soup
- Butternut Squash Soup (with Thyme, Sage & Basil)
Gingery Buttercup Squash Soup Recipe
Author: Recipe Idea Shop
Ingredients
- 1 buttercup squash about 2 cups, diced
- 4 small potatoes about 1 cup, diced
- 3 cups coconut milk Two 13.5-oz cans
- 1 tablespoon canola oil
- 2 inch piece of ginger peeled and grated
- 1 clove garlic minced
- 1 teaspoon Garam Marsala
- ¼ teaspoon ground nutmeg
- ½ teaspoon marjoram
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
- 1 teaspoon candied ginger chopped, used as garnish
- 1 tablespoon fresh mint chopped, used as garnish
Instructions
- Peel the squash and potatoes. Cut in cubes.
- Place the squash and potatoes in a medium to large pot (I use a Dutch oven) and cover them with water.
- Add a dash of salt to the water.
- Bring the water to a boil, and then reduce the heat to medium, continuing to cook the squash and potatoes until tender when poked with a fork.
- Dump the squash and potatoes into a colander to drain. (You do not need to save the water.)
- In the pot you used to boil the squash and potatoes, heat the oil until hot.
- Add the ginger, garlic and garam marsala until fragrant (30 seconds to 1 minute).
- Return the squash and potatoes to the pot.
- Add the coconut milk, nutmeg, marjoram, turmeric, salt and pepper.
- Pulse with an immersion blender until smooth.
- Serve hot, garnished with the candied ginger and mint.
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
