Buttercup Squash Soup with Ginger

A sweet, vegetarian buttercup squash soup with ginger recipe, incorporating onion, sage, ginger root, and buttercup squash for a hearty, seasonal meal.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 154 Calories

Ingredients

• 1 teaspoon minced fresh ginger root
• 1 tablespoon chopped fresh sage
• 1 large clove garlic, minced
• 3 cups hot water
• 1 large yellow onion, chopped
• 2 tablespoons extra-virgin olive oil
• 3 cubes vegetable bouillon
• 0.5 teaspoon sea salt, or to taste
• 0.25 teaspoon white sugar
• 1.5 teaspoons minced fresh rosemary
• 0.125 teaspoon freshly ground black pepper, or to taste
• 2.5 pounds buttercup squash - seeded, peeled, and cubed

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat: stir in onion, salt, and pepper. Cook until onions are soft and translucent, about 5 minutes. Mix in squash, garlic, sage, rosemary, ginger, and sugar until well combined. Dissolve bouillon in hot water: pour into the pot. Stir to combine.

Step 2

Bring soup to a boil. Reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Off heat, purée soup using an immersion blender until smooth.