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Buttercup Squash Soup Recipe


1 buttercup squash
2 sweet potatoes
2 leeks
1 yellow onion
2 carrots
Vegetable or chicken broth
Extra-virgin olive oil
Garlic and/or ginger (optional)
Sea salt and pepper


1. Chop buttercup squash into quarters, the sweet potatoes into one-inch rounds, and roast in a baking pan or casserole dish at 400 F for a good 50 to 60 minutes or until squash and sweet potatoes are tender.

2. Give your leeks a good wash to remove dirt that is typically embedded within its deeper layers. An easy way to do this while maintaining enough form to allow for easy chopping is to cut the leeks in half, then slice them lengthwise, and put them under running water for a few seconds.

3. Once your leeks are washed and ready to chop, dice up your leeks, carrots, and yellow onion, and saute in extra-virgin olive oil over medium heat for about 15 minutes, or until everything is soft.

4. If garlic and/or ginger get thumbs up in your home, add as much as you'd like while the leeks, carrots, and onion are cooking down, but please be mindful that a little of either goes a long way on the palate. This is also a fine time to season with sea salt and pepper to suit your tastes.

5. Once your buttercup squash and sweet potatoes are tender, peel their skins and add them to your leeks, carrots, and onions. It's easiest to wait until the squash and sweet potatoes have cooled down some before peeling their skins off.

6. Next, add three cups of vegetable or chicken broth. Transfer all ingredients to a blender or use a hand-held blender right in the pot to give things a whirl until you have your sweet and savory buttercup squash soup.

Though great as a stand-alone meal, if you wish to add extra flavor and texture, try topping with fresh cilantro or avocado slices.

To view a pictorial of this recipe, please go here:

How to Make Buttercup Squash Soup


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