User Tools

Site Tools


Sidebar


Site Information


Interactive Maps

Sidebar

wiki:recipes:squash_bc

Squash Soup, Buttercup

I use the same ingredients for Buttercup, Kabocha, Butternut, etc. Makes approximately 8, 2-cup servings.

  • 3 lbs(+/-) Squash
  • 1 .. 2 sweet onions
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon nutmeg
  • 1 tablespoon cinnamon
  • 32oz vegetable or chicken broth (low sodium)
  • 2 cups almond milk (unsweetened)
  • 2 cups coconut milk (unsweetened)

In a large pot:

  • Saute onions in oil.
  • Add diced squash. Stir.
  • Add broth, and bring to a boil.
  • Cover and simmer 15 minutes or until squash is tender.
  • Add coconut and almond milk.
  • Puree until smooth.
  • Simmer 12 to 15 minutes.
  • Devour.

Nutrition:
With 3 pounds, 6 ounces of peeled/diced butternut squash and 2-cup servings:

  • Calories: 120
  • Carbs: 26
  • Cholesterol: 0
  • Protein: 3
  • Sodium: 131

17.01.09

Tried variation using curry, butternut squash, and no cayenne, no cinnamon: not bad.

17.01.12

Korger had a new supply of buttercup squash. Trying with half (1/4 tsp) the cayenne pepper - wife says it got (almost) too "hot" over the two days it was still around. I'll get back to ya on how it goes!

wiki/recipes/squash_bc.txt · Last modified: 2017/02/07 08:31 by terrill