Buttercup Squash Soup with Ginger

A deliciously sweet buttercup squash soup that's vegetarian, gluten free, dairy free, and low calorie. I like to serve it with Parmesan crisps, crusty bread, or cornbread.

• 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
• ¼ teaspoon white sugar
• 1 large clove garlic, minced
• 3 cups hot water
• 1 large yellow onion, chopped
• ½ teaspoon sea salt, or to taste
• 2 tablespoons extra-virgin olive oil
• 1 ½ teaspoons minced fresh rosemary
• ⅛ teaspoon freshly ground black pepper, or to taste
• 3 cubes vegetable bouillon
• 2 ½ pounds buttercup squash - seeded, peeled, and cubed

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and 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. Remove from heat and puree using an immersion blender.