Creamy and Delicious Buttercup Squash Soup

Indulge in a bowl of creamy and flavorful buttercup squash soup, perfect for chilly evenings. This recipe combines roasted buttercup squash with aromatic herbs and spices, creating a comforting and nourishing soup. It can be served as an appetizer or a main dish, accompanied by crusty bread. This soup is vegetarian and gluten-free, making it suitable for various dietary preferences. Try this delightful recipe and enjoy the rich, velvety texture of buttercup squash soup.

Ingredients

• 1 medium buttercup squash
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the buttercup squash in half and remove the seeds. Rub the cut sides with olive oil and place them face down on a baking sheet.
3. Roast the squash in the oven for about 40 minutes or until tender.
4. Remove the squash from the oven and let it cool. Scoop out the flesh and set it aside.
5. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, and sauté until softened.
6. Add the cumin, coriander, and nutmeg to the pot, and cook for another minute to toast the spices.
7. Pour in the vegetable broth and add the roasted squash flesh. Bring the mixture to a boil and then reduce the heat. Simmer for 20 minutes.
8. Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
9. Stir in the coconut milk and season with salt and pepper to taste.
10. Simmer the soup for an additional 5 minutes to heat through.
11. Serve the buttercup squash soup hot, garnished with fresh cilantro.

Interesting Facts