Gingery Buttercup Squash Soup. Vegan and gluten free but CREAMY. The candied ginger on the top makes this soup to die for.
Gingery Buttercup Squash Soup is my favorite squash soup.
What’s yours? 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.
After I roasted the first squash, I decided to make 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 idea for 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.
Varieties of Squash
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.
What You Need
For this recipe, you will need a vegetable peeler (I love my Swiss peeler), a knife, cutting board, big pot, measuring cups and spoons and an immersion blender. But what you really want is a fun soup tureen and some lovely dishes, am I right?
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 (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
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon marjoram
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 teaspoon candied ginger (chopped, used as garnish)
- 1 tablespoon fresh mint (chopped, used as garnish)
- 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.
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Recipe Nutrition Information
This recipe is GF, DF, NF (contains coconut), SF, EF, CF (use sea salt), V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
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