This soup is a great way to enjoy winter flavors with a lighter, veggie-filled meal. Buttercup squash is lower in calories than its cousin butternut, and rich in beta carotene, iron, and vitamin C. Serve on its own, or with some dense bread like our Easy Almond Butter Bread.
Ingredients
1 buttercup squash
2 cloves garlic
1 small onion, chopped
½ tsp fresh thyme leaves
2-4 cups vegetable broth
Olive oil
Salt
Pepper
Sprigs of thyme (optional, for decoration)
Heavy cream (optional, for decoration)
Directions
1. Preheat the oven to 400 F.
2. Cut buttercup squash in half and spoon out all the seeds. Place cut side up on a baking tray, drizzle with olive oil and sprinkle generously with salt and pepper.
3. Add two cloves of unpeeled garlic to a small cocotte, drizzle some olive oil over them and cover. Alternatively, you can use aluminum foil to wrap the garlic cloves and prevent them from burning.
4. Roast squash halves and garlic cloves for 40-50 minutes or until squash is nice and soft.
5. Heat a large pot over medium to low heat and once hot add a dollop of olive oil.
6. Add chopped onion and thyme leaves to hot oil and fry until onion is translucent.
7. Peel squash and garlic and add to pot with onion and thyme.
8. Add 2-4 cups of vegetable broth (amount will depend on the size of buttercup, the bigger, the more liquid it needs). Start with 2 cups and add in more later if the soup is not liquid enough.
9. Use an immersion blender or regular blender and blend until smooth.
10. Season with more salt and pepper to taste.
11. Decorate with a couple of drops of heavy cream and a few sprigs of fresh thyme.
