Best 11 Spiced Buttercup Squash Soup Recipes

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Are you looking for a warm and satisfying soup to enjoy on a chilly day? Look no further than spiced buttercup squash soup! This delightful dish combines the natural sweetness of buttercup squash with a blend of aromatic spices, creating a flavorful and comforting experience. In this article, we'll guide you through the steps of making the perfect spiced buttercup squash soup, from selecting the right ingredients to adding the finishing touches. So gather your ingredients and prepare to embark on a culinary journey that will tantalize your taste buds and warm your soul.

Here are our top 11 tried and tested recipes!

BUTTERCUP SQUASH SOUP



Buttercup Squash Soup image

A creamy soup with a ton of flavor. You can substitute any winter squash.

Provided by leahmarie5

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 9

1 large buttercup squash, halved and seeded
3 tablespoons butter
1 yellow onion, diced
4 cups chicken broth
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon freshly ground black pepper, or to taste
⅓ teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese, softened

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
  • Bake squash in the preheated oven until tender, about 45 minutes.
  • Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
  • Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
  • Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 18.8 g, Cholesterol 35.8 mg, Fat 11.7 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 7.2 g, Sodium 483.1 mg, Sugar 5.4 g

BUTTERCUP SQUASH SOUP



Buttercup Squash Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3/4 cup coarsely chopped onion
2 carrots, peeled and coarsely chopped
1 jalapeno, seeded and coarsely chopped
1 buttercup squash, peeled, seeded and chopped
1 potato, peeled and coarsely chopped
4 cups chicken stock or water
1/2 cup cream
Salt and pepper
Sliced scallion and diced red bell pepper, for garnish

Steps:

  • In a large pot, melt the butter and cook the onions until tender. Stir in the carrots and jalapeno and toss to coat. Stir in the squash and potato. Pour in the chicken stock and bring to a simmer. Simmer until the vegetables are tender, about 30 minutes. Puree the soup in a blender in batches. Return to the pot and stir in the cream. Season to taste and garnish with the sliced scallion and bell pepper.

SPICED BUTTERNUT SQUASH SOUP



Spiced Butternut Squash Soup image

My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.

Provided by LuvMyFamily

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
salt and pepper to taste
½ cup sherry wine
1 cup half-and-half cream
½ cup sour cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
  • Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
  • Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g

SPICED BUTTERNUT SQUASH SOUP WITH CRAB AND HERB OIL



Spiced Butternut Squash Soup with Crab and Herb Oil image

Provided by Food Network Kitchen

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
1 large shallot, sliced
4 cups peeled and diced butternut squash (about 1 1/4 pounds)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth or stock
1/2 cup heavy cream
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup grape seed oil
2 teaspoons harissa (See Cook's Note)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated fresh ginger
8 ounces fresh lump crab meat, picked through to remove any shells
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon finely chopped fresh mint

Steps:

  • Melt the butter in a 4-quart heavy saucepan over medium heat and cook the shallot, stirring, until translucent, about 4 minutes. Add the squash, coriander, cumin, 1/2 teaspoon each salt and pepper. Stir until coated. Pour in the broth and bring to a simmer and cook, uncovered, until the squash is very tender, 25 to 30 minutes.
  • Carefully puree the soup with an immersion blender or in a stand blender, in batches, until very smooth. Return the soup to the saucepan and stir in the cream. Season salt and pepper. Reheat the soup before serving if necessary.
  • Bring a small saucepan of water to a boil. Add the parsley and cook, uncovered, until bright green, 30 to 45 seconds. Transfer with a slotted spoon to a bowl of ice water and then drain and pat dry. Puree in a blender with the grapeseed oil until the oil is bright green, about 1 minute. Strain the parsley oil through a fine-mesh sieve. Do not press on the solids. Whisk the harissa and 1 tablespoon water together in a small bowl until smooth.
  • Whisk the oil, lemon juice, ginger, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Add the crab, cilantro and mint and gently toss to combine.
  • Divide the hot soup evenly among 4 serving bowls and mound some crab salad in the middle of each bowl. Drizzle each bowl with parsley oil and harissa.

SPICED BUTTERCUP SQUASH SOUP



Spiced Buttercup Squash Soup image

Make and share this Spiced Buttercup Squash Soup recipe from Food.com.

Provided by Chef mariajane

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 buttercup squash, about 3 lb
1 small onion, minced
1 tablespoon tomato paste
1/2 cup milk
3 1/2 cups chicken stock
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
pepper

Steps:

  • Cut squash into chunks. In water, boil squash and onion about 25 minutes.
  • Transfer to a blender and blend until smooth.
  • Put back on stove and add rest of ingredients. Simmer until heated through.

Nutrition Facts : Calories 54.1, Fat 1.9, SaturatedFat 0.7, Cholesterol 5.3, Sodium 319.2, Carbohydrate 6, Fiber 0.4, Sugar 2.3, Protein 3.3

SPICY BUTTERNUT SQUASH SOUP



Spicy butternut squash soup image

A spicy and warming soup, great for when its cold outside!

Provided by antonellafood

Time 1h20m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
  • Add all the remaining ingredients apart from the stock.
  • Saute the vegetables for 2 minutes until they are fully coated in the spices.
  • Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
  • Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
  • Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!

SPICY BUTTERNUT SQUASH SOUP WITH LIME CROUTONS



Spicy Butternut Squash Soup with Lime Croutons image

Provided by Food Network Kitchen

Time 1h

Yield 6-8 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
4 scallions, sliced (about 1/2 cup)
3 bay leaves
1 teaspoon ground cumin
2 medium carrots, sliced
1 tablespoon tomato paste
2 chipotle in adobo, chopped
1 pound russet potatoes, peeled and diced
1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced
1 tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper
4 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 cups (1/2-inch) cubed baguette or other crusty bread
1 lime, zested
1 tablespoon lime juice

Steps:

  • Heat a large saucepan over medium heat, add the oil and when shimmering, add the scallions, bay leaves and cumin, and cook until softened about 3 minutes. Add the carrots, tomato paste and chipotle, and cook stirring until the carrots brown about 8 minutes.
  • Raise the heat to high and stir in the potatoes and squash, making sure they are well coated with the paste. Season with 1 tablespoon salt and freshly ground black pepper, to taste. Cook for about 5 minutes more. Pour in the broth and bring to a boil. Adjust the heat to maintain a gentle simmer, cover, and cook until the potato and the squash are tender, about 15 minutes. Remove and discard the bay leaves. Puree the soup until smooth with an immersion blender, or cool slightly and puree, in batches. in a jar blender. Keep warm.
  • Meanwhile, heat a medium skillet over medium-high heat. Add the butter, and when melted, stir in the bread cubes. Cook, tossing frequently, until golden brown, about 7 minutes. Sprinkle with lime zest and drizzle with the lime juice. Season with salt, to taste, and continue to toss and cook for another minute. Ladle the soup into serving bowls and scatter the croutons on top before serving.

SPICY BUTTERNUT SQUASH SOUP



Spicy Butternut Squash Soup image

Make and share this Spicy Butternut Squash Soup recipe from Food.com.

Provided by ashley_will

Categories     Onions

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs butternut squash, seeded and peeled
1 cup peeled diced sweet onion
2 medium carrots, peeled and chopped
4 fresh garlic cloves, finely chopped
2 tablespoons cayenne pepper
3 (14 ounce) cans fat free chicken broth
2 tablespoons fat free butter substitute (no trans fat)
2 tablespoons salt
1/2 cup fat-free sweetened condensed milk
light sour cream, a dollop as a garnish (fat free or light) (optional)

Steps:

  • Peel and seed the squash and cut into small chunks.
  • Place the squash, chopped onion, and carrots into a large pot with the cayenne pepper,salt, garlic, and chicken broth.
  • Cook on medium heat until the soup comes to a rapid boil. Turn heat to low and let simmer uncovered for 35-45 minutes until the squash is soft.
  • Place the soup into a food processor or blender and puree until smooth and creamy.
  • Return the soup to the pot and whisk in the butter and the condensed milk until fully mixed.
  • Add sour cream dollop if desired.
  • Serve warm to hot in medium sized soup bowls.
  • This soup can be frozen and reheated as well.

Nutrition Facts : Calories 77.8, Fat 0.7, SaturatedFat 0.1, Sodium 2369.4, Carbohydrate 18.1, Fiber 3.4, Sugar 4.5, Protein 2.6

SPICED LENTIL & BUTTERNUT SQUASH SOUP



Spiced lentil & butternut squash soup image

Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat

Provided by Esther Clark

Categories     Dinner, Lunch, Soup

Time 50m

Yield Serves 4-6

Number Of Ingredients 10

2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
¼ tsp hot chilli powder
1 tbsp ras el hanout
1 butternut squash, peeled and cut into 2cm pieces
100g red lentils
1l hot vegetable stock
1 small bunch coriander, leaves chopped, plus extra to serve
dukkah (see tip) and natural yogurt, to serve

Steps:

  • Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
  • Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
  • Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.

Nutrition Facts : Calories 167 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

MOTHER'S BUTTERCUP SQUASH SOUP



Mother's Buttercup Squash Soup image

My mother created this delicious soup while visiting my home in New England after my son was born in 2010.

Provided by Darlene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 16

2 buttercup squash, halved and seeded
¼ cup salted butter
½ teaspoon salt
6 cups water
4 skinless, boneless chicken breast halves
1 onion
2 teaspoons chicken bouillon granules
1 bunch fresh celery leaves
salt and ground black pepper to taste
¼ cup salted butter
¼ cup olive oil
1 onion, diced
2 garlic, diced
3 potatoes, diced
1 (10 ounce) package frozen corn, thawed and drained
1 ½ cups half-and-half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place buttercup squash halves cut side-down in 2 casserole dishes. Add 1 1/2 inches water.
  • Bake in the preheated oven until skin is easily pierced with a knife, about 1 hour. Drain off water and cool squash until easily handled.
  • Scoop buttercup squash flesh into a large bowl. Add 1/4 cup butter and 1/2 teaspoon salt; mash until smooth.
  • Combine water, chicken breasts, 1 onion, chicken bouillon, celery leaves, salt, and pepper in a large pot. Bring to a boil; reduce heat and simmer until chicken breasts are no longer pink in the center, 30 to 45 minutes.
  • Remove chicken from the pot and cut into bite-size chunks. Strain broth into a bowl; discard onion and celery leaves.
  • Heat 1/4 cup butter and olive oil in a large pot over medium-low heat. Add onion and garlic; cook and sit until translucent, about 5 minutes. Add mashed squash and chicken broth; simmer until flavors combine, about 20 minutes. Stir in chicken, potatoes, and corn; simmer until potatoes are tender, about 20 minutes.
  • Heat half-and-half in a small saucepan until warmed through, 5 to 10 minutes. Stir into the pot slowly. Cook soup over low heat until flavors combine, about 15 minutes.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 52.9 g, Cholesterol 76.6 mg, Fat 25.5 g, Fiber 8.4 g, Protein 18.8 g, SaturatedFat 12 g, Sodium 460.3 mg, Sugar 11.1 g

SPICED BUTTERNUT SQUASH SOUP



Spiced Butternut Squash Soup image

"I like making this recipe year round, but it's best in the fall and winter months when butternut squash is in season. I love it because it's hearty and filling, but very healthy as well as easy to make. Serve it with some good crusty bread!" Julie Hession - Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

2 medium butternut squash (about 3 pounds each)
1 tablespoon butter
1 tablespoon olive oil
2 large onions, sliced
2 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 cinnamon sticks (3 inches)
1-1/4 teaspoons salt
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
Minced fresh parsley

Steps:

  • Preheat oven to 400°. Halve squash; discard seeds. Place squash in a 15x10x1-in. pan coated with cooking spray, cut side down. Bake until tender, 40-50 minutes. Cool slightly; scoop out pulp., In a 6-qt. stockpot, heat butter and oil over medium heat; saute onions until tender, about 5 minutes. Add brown sugar, ginger, garlic and cinnamon sticks; cook and stir 2 minutes. Stir in salt, squash, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Discard cinnamon. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. If desired, thin with additional water or broth; heat through. Serve with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 131 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

  • Choose the right squash: Look for small, firm buttercup squash that are deep orange in color. Avoid any squash that has blemishes or soft spots.
  • Roast the squash before pureeing it: Roasting the squash intensifies its flavor and makes it easier to puree. You can roast the squash in the oven or on a grill.
  • Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
  • Don't be afraid to experiment with spices: The spices in this soup are just a starting point. Feel free to add more or less of any spice, or even add different spices altogether.
  • Serve the soup with your favorite toppings: Some popular toppings for butternut squash soup include roasted pumpkin seeds, crumbled bacon, diced avocado, and sour cream.

Conclusion:

Butternut squash soup is a delicious and versatile dish that can be enjoyed all year round. It's a great way to warm up on a cold day, and it's also a healthy and flavorful addition to any meal. With so many different variations to choose from, there's sure to be a butternut squash soup recipe that everyone will love.

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