Buttercup Squash Soup

Buttercup Squash Soup
Recipe type: Soups
  • 1 tsp cold pressed/extra virgin oil
  • 1 medium onion, peeled and chopped
  • ½ tsp salt
  • 1 cup, peeled and chopped carrot (about 3 medium carrots)
  • 1 cup, peeled and chopped parsnips (about 3 medium parsnips)
  • 1 softball-sized buttercup squash, halved, seeds removed, peeled and chopped (could also use acorn, butternut, Hubbard squash or any autumn/winter squash you choose. The overall volume of chopped squash should be about 1L/4 cups)
  • 2 cups/500 mL chicken stock (or vegetable stock or water)
  • 3 cloves garlic, peeled and chopped
  • 3 cups/750 mL water
  • 1 tsp celery seeds
  • 4 tsp dried sage (or 2 Tbsp fresh sage leaves)
  • 1 tsp salt
  1. In a large pot, heat the oil over medium high heat. Add the onions and ½ tsp salt and sauté until the onions are softened, about 3-4 minutes. Add the parsnips and carrots and sauté for a further 5-7 minutes to soften but not brown. Add the squash, stock, garlic, water, dried sage and salt. Bring to a simmer, reduce heat to low, cover with a lid and simmer for 25-30 minutes or until all of the ingredients are softened. Purée with a hand blender (or in a regular blender/food processor in batches) until smooth. Makes about 8 cups.