Gingery Buttercup Squash Soup. Vegan and gluten free but CREAMY.
Gingery Buttercup Squash Soup
Hi. It’s Lois in the kitchen at Recipe Idea Shop, telling you about this fabulous Gingery Buttercup Squash Soup. Before I joined Season’s Bounty Farm’s CSA (community sponsored agriculture) program I had never heard of Buttercup Squash. But we received two of them, so I had to figure out what to do with them. I roasted one and thought, “Hmmmm. This tastes much like Acorn Squash.” The texture was similar as well. It wasn’t overly sweet.
So Many Varieties of Squash
After I roasted the first squash, I thought about making the other one into soup, and this Gingery Buttercup Squash recipe is terrific!
I’m sorry to say that I do not remember where I originally found the recipe. Maybe in one of Robin Robertson’s cookbooks? She has some truly scrumptious vegan recipes and I love her cookbooks, especially Fresh from the Vegetarian Slow Cooker.
You could use Butternut Squash in the recipe instead of Buttercup Squash and it will be just as good. The taste is very similar. The Buttercup Squash, however, is much more orange, so it makes a prettier soup.
Buttercup Squash is 12% protein and filled with beta carotene and other nutrients. It’s naturally gluten free and vegan. Using candied ginger and mint to garnish the soup at the end is really the key to making this Gingery Buttercup Squash so amazing.
Serving the soup in a tureen is fun. Try this one:
Gingery Buttercup Squash Soup Recipe
Gingery Buttercup Squash Soup
Creamy, flavorful and filling vegan/gluten free soup! The candied ginger really livens it up. Don't leave it out!
- 1 buttercup squash
- 4 small potatoes
- 3 cups coconut milk (Two 15-oz cans)
- 1 tablespoon canola oil
- 2 inch piece of ginger peeled and grated
- 1 clove garlic minced
- 1 teaspoon Garam Marsala
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon marjoram
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 teaspoon candied ginger chopped
- 1 tablespoon fresh mint chopped
- 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.
- 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, salt and pepper.
Pulse with an immersion blender until smooth.
Serve hot, garnished with the candied ginger and mint.
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Gingery Buttercup Squash Soup Nutrition
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