Spiced Buttercup Squash Soup
photo by Chef Sousy Q
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
directions
- 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.
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Reviews
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Wonderful "fall-flavored" soup! I attempted to make this a bit easier by roasting the squash (cut in half vertically, remove seeds, cut sides down in 1" of water at 350 degrees for 40 minutes, allowing it to cool a bit before removing flesh with a large spoon) and, because I was not boiling peeled squash pieces, I sauteed the onion in a bit of olive oil until soft. I confess to not adding the tomato paste only because I had none in the house at the time. The squash is creamy enough in texture that I used non-fat milk in the preparation. Thank you for this recipe!
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.