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Savory Buttercup Squash Soup With Sage

User Rating 5 Star Rating (3 Reviews)


Roasted Buttercup Squash Soup

Roasted Buttercup Squash Soup

Image © Diana Rattray
I used buttercup squash to make this flavorful soup, but feel free to use butternut squash, acorn squash, or pumpkin.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes


  • 1 small buttercup squash, about 2 pounds
  • 1 large sweet onion, coarsely chopped
  • 1 scant teaspoon salt
  • dash 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 broth
  • salt and pepper, to taste
  • shredded Parmesan cheese, for garnish


Heat oven to 375°. Peel the squash with a vegetable peeler, scoop out seeds, and cut into 1/2 to 1-inch dice. I used a y-peeler and found it easier to peel across the ribs and around the squash, rather than top-to-bottom.

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 out in a large baking pan and bake for 30 minutes, until tender and lightly browned.

Heat 1 tablespoon of butter and 1 tablespoon of oil in a medium saucepan over medium-low heat. Add celery and sage and cook, stirring, until celery is just tender. Add chicken broth and the roasted vegetables. 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. Serve hot with a sprinkling of shredded Parmesan cheese.
Serves 4.

User Reviews

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 5 out of 5
Fabulous, Member eloisehoke

We have buttercup squash coming out of our ears and this recipe is wonderful! I didn't have celery on hand but had lots of banana peppers from our garden so I roasted them along with the onions and squash. I'm going to freeze this soup! I'm in the process of making my second batch right now!

8 out of 8 people found this helpful.

See all 3 reviews

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