Savory Buttercup Squash Soup With Sage Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/21/22
Diana Rattray
Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 4 servings
Nutrition Facts (per serving)
646 Calories
20g Fat
104g Carbs
17g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 646
% Daily Value*
Total Fat 20g 26%
Saturated Fat 5g 23%
Cholesterol 12mg 4%
Sodium 1583mg 69%
Total Carbohydrate 104g 38%
Dietary Fiber 15g 54%
Protein 17g
Calcium 227mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Buttercup squash soup is a delicious way to warm up on a cool fall or winter night. The squash is roasted and then 

If you don't have buttercup squash, feel free to use butternut squash, acorn squash, or pumpkin.

Garnish the soup with shredded Parmesan cheese or chopped fresh herbs. Fried whole sage leaves would make an excellent garnish.

Ingredients

  • 1 small buttercup squash (about 2 pounds)
  • 1 large sweet onion (coarsely chopped)
  • 1 scant teaspoon salt
  • dash freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 ribs celery, chopped
  • 2 tablespoons chopped fresh sage
  • 4 cups chicken stock (preferably low sodium or unsalted)
  • Kosher salt and pepper, to taste
  • Shredded Parmesan cheese, for garnish

Steps to Make It

  1. Heat oven to 375 F.

  2. Oil a large rimmed baking sheet or line it with foil.

  3. Peel the squash with a vegetable peeler or y-peeler, scoop out the seeds and cut it into 1/2 to 1-inch dice. 

  4. Toss the squash cubes with the chopped onion, 1 scant teaspoon of salt, a dash of pepper, and the 2 tablespoons of olive oil. Spread the squash pieces out in the baking pan and bake for 30 minutes, or until it is tender and lightly browned.

  5. Heat 1 tablespoon of butter and 1 tablespoon of oil in a medium saucepan over medium-low heat. Add the celery and sage and cook, stirring, until celery is just tender.

  6. Add chicken broth and the roasted squash and onion mixture to the celery and sage; bring to a boil. Reduce heat to low, cover, and continue cooking for about 30 minutes, until vegetables are very tender. Taste and add salt and pepper. Carefully blend in small batches.

  7. Serve hot with a sprinkling of shredded Parmesan cheese or fresh chopped herbs.

Recipe Tags: