You have to try buttercup squash! Buttercup squash is such a delicious starchy winter squash that is absolutely wonderful for a creamy vegan soup recipe! Try this recipe with six simple ingredients, including canned coconut cream, onion, garlic, fresh rosemary and sage, and some veggie broth.
What you need for Buttercup Squash Soup:
2 local buttercup squash from Wolf Creek Farms, halved, seeded, and roasted
3 T. organic olive oil
4 cloves organic garlic, chopped
1 local red onion from Wolf Creek Farms, diced
1 tsp sea salt
1 tsp pepper
3 cans Native Forest unsweetened organic coconut cream
1 container Field Day organic vegetable broth
3 sprigs local rosemary from Green Pantry Nursery, finely chopped
4 local sage leaves from Green Pantry Nursery, finely chopped
1) Preheat oven to 375F.
2) Using a large chef knife, slice the buttercup lengthwise down the middle. Remove the seeds with a spoon. Place the halves of the squash face down on a baking sheet and roast for 40 minutes or until fully softened.
3) Dice onion and mince garlic. Heat soup pot on medium-high and add olive oil, onion, garlic, salt and pepper. Saute until red onion softens. Scoop out flesh from buttercup squash and add it to the cooked onions and garlic.
4) Add cans of coconut cream and a whole container of veggie broth. Mix well, stir, and mash squash until the squash breaks up and soup thins out.
5) Add finely chopped fresh herbs, reduce heat and simmer for 40 minutes.
6) Add salt and pepper to taste and using an immersion blender, blend soup until it is thick and creamy. Serve and enjoy!
Buttercup Squash is incredible!
I am now obsessed with buttercup squash. I decided to try it because it looked so strange and had such a cute name. It is so underrated and tastes so good. It almost has this starchy russet potato texture which I think makes it a great squash for soups. It wasn't stringy at all and was fairly easy to cut open. If you see this available, you should try it in replacement of butternut squash, acorn, or pumpkin.
If you don't have coconut cream, you can make it with any milk or milk substitute.
I love the Co-op's coconut cream because it doesn't have the excess guar gum liquid that normally found in canned coconut milks. It comes in small containers and takes less pantry space. I keep it stocked in my cupboard because it's useful for curries, baking, and other dishes. I used three because I really wanted this soup to be creamy but if you don't have coconut cream, you can use a couple cups of milk, oat milk, coconut milk, or just substitute it for more veggie stock or water. For those of you that are wanting to reduce your dairy intake, coconut cream is such a great option to switch to because it really goes well with many dishes and doesn't have a coconutty aftertaste like you'd think. Try it in this recipe and you'll be pleasantly suprised for the savory flavor it lends.
Why didn't I add pumpkin spice flavors or sweet spices?
Honestly, I prefer savory-flavored squash soups over sweet-spiced soups- that's why I usually use piney-herbs like rosemary and thyme. I probably use rosemary too much in dishes, but it just works for me. I purposely left out cloves and cinnamon because I think it those spices are overused during fall and winter and for me and would make leftovers more of a chore. But that's just me! Ha! It's not even Halloween and I am already done with cinnamon right now... If you don't have fresh herbs, dry herbs will do great! If you are connected to certain spices, try it as the spice blend for this soup and I'm sure it will okay.
Have leftover soup? Make Buttercup Squash Lasagna!
I wanted to make a special fall lasagna that used squash soup leftovers as the sauce, instead of the traditional tomato sauce. So I did! You should try this special Buttercup Squash and Spinach Lasagna that is super easy to make, doesn't boil lasagna noodles nor presautee any fillings! Just assemble in under ten minutes and bake!