Buttercup Squash Soup
Ingredients
-
1
small
buttercup squash
-
3½
cups
cubed squash
-
1½
cups
carrots, peeled and chopped
-
1
small
onion, peeled and quartered
-
4
cloves
garlic, minced
-
1½
teaspoons
olive oil
-
1½
teaspoons
maple syrup
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
1½
cups
vegetable broth
-
¼
cup
heavy cream
-
¼
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
to taste
raw pumpkin seeds (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Add the buttercup squash, carrots, onion, and garlic to a roasting pan, drizzle with olive oil and maple syrup, and season with salt and pepper.
- Roast the vegetables for 25 minutes or until tender.
- Transfer the roasted vegetables to a large pot and add vegetable broth, heavy cream, cinnamon, and nutmeg.
- Simmer for 5-10 minutes, then puree with an immersion blender.
- Serve the soup warm, garnished with pumpkin seeds and a splash of extra heavy cream.
Nutrition Facts (estimated)
Servings
4 servings
Calories
204
Total fat
7g
Total carbohydrates
35g
Total protein
4g
Sodium
693mg
Cholesterol
0mg
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