Buttercup Squash Soup

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.


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 is normally found in canned coconut milk. 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 as you'd think. Try it in this recipe and you'll be pleasantly surprised by 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 pre sautee any fillings! Just assemble in under ten minutes and bake!

Buttercup squash, halved, seeded and roasted
Olive oil
3 tablespoons
Garlic cloves, chopped
Red onion, diced
Sea salt
1 teaspoon
1 teaspoon
Unsweetened coconut cream
3 cans
Vegetable broth
1 container
Rosemary, finely chopped
3 sprigs
Sage leaves, finely chopped

Prep time: 10 minutes

Cook time: 1 hour 20 minutes

Servings: Makes 4 cups

Calories per serving: 477 per 1 cup

  1. Preheat oven to 375F.
  2. Using a large chef's 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 the soup pot on medium-high and add olive oil, onion, garlic, salt and pepper. Saute until the 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 the 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!