Buttercup Squash Soup with Sage

Table of Contents

Servings: 4


1 small buttercup squash, about 2 pounds
1 large sweet onion, coarsely chopped
1 scant teaspoon salt
Dash black pepper
3 tablespoons olive oil, divided
1 tablespoon butter
2 ribs celery, chopped
2 tablespoons chopped fresh sage
4 cups chicken or vegetable broth
Additional salt and pepper, to taste
Shredded Parmesan cheese or Greek yogurt, for garnish


Heat oven to 375° F. Peel the squash with a vegetable peeler, scoop out seeds, and cut into 1/2 to 1-inch cubes. 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. Carefully blend in small batches. Taste and add salt and pepper. Serve topped with grated Parmesan or Greek yogurt.
Buttercup squash

Spaghetti squash is just as versatile as pasta, healthier for you, and it’s easy to grow your own! Learn more in our article, How to Grow Spaghetti Squash.


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