Buttercup squash soup is a healthy and versatile winter dish that can be made in various styles, including traditional, apple chowder, vegan, and curry. Recipes involve roasting the squash and adding vegetables, spices, and herbs. Vegan options use vegetable broth and coconut or almond milk. Exotic variations include Indian and Thai flavors.
With a healthy dose of fiber and vitamins, buttercup squash soup can be perfect for chasing away the winter blues. The mild, sweet taste of this winter squash lends itself to variation as infinite as the chef’s imagination. Some great types of buttercup soup include the traditional style, buttercup and apple chowder, vegan, and curry.
Traditional buttercup soup capitalizes on the creamy, hearty flavor of pale orange squash. First, cut a buttercup squash in half and scoop out the seeds, then roast in the oven until soft. To make a basic soup, saute leeks, celery, carrots, garlic, onion and thyme in a little oil until the vegetables are soft and golden brown. Simmer this soup base with a few cups of water or stock until the squash is done roasting, then add the cooked squash to the soup. Puree the mixture in the blender with a little cream for a thick, hearty soup that can also be used as a pasta sauce.
A delicious soup with bright flavors can be created with pumpkin squash and seasonal apples. Look for good cooking apples, like Gravenstein or Granny Smith, that pack in a nice tart bite for the best flavor. The squash and apple can simply be cooked together in a large pot with onion, celery, and stock for about an hour, then pureed. Consider adding a spice blend of cinnamon, nutmeg, and some red pepper flakes for added dimension. For a sweeter, more caramelized flavor, roast the squash and apples in the oven before adding to the soup.
Almost any buttercup squash soup recipe can be made vegan with a few simple substitutions. Instead of chicken broth, use vegetable broth or a combination of water and vegetable stock such as celery, parsnips and onion. If a recipe calls for adding milk or cream, consider using coconut or almond milk, which can add a rich, creamy flavor to the soup. Use lots of fresh herbs, like oregano, thyme or sage, and be sure to substitute a flavorful oil, like extra virgin olive oil, for butter.
Exotic variations on buttercup squash soup evoke the flavors of India and Thailand. Curried pumpkin soup may warrant a trip to a specialty grocery store to pick up authentic spices, but it can also be made with just a pinch of curry powder. For an Indian version, include fresh ginger, ghee, yogurt, curry leaves, and finely chopped Indian chillies. A Thai variation can be made by adding Thai red curry and coconut milk and drizzling the top of the soup with lime juice. Both of these varieties can be served over rice to reduce the heat level or eaten from a bowl as a soup.
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