Saturday, 6 April 2013

Buttercup Squash Tomato Soup

It's the end of the hockey season for Luke today and that can only mean one thing: spring is on it's way!  Except, this year it really hasn't made much of a showing in these parts.  Oh well, that just means more warm soup on lazy Saturdays at home.  One of my favourite soups, this buttercup squash tomato is made in such a short time with so few ingredients, I feel a little magical pulling it together. 
Roasting the squash brings a lot of flavour to the veg itself but also makes lots of browned bits on the bottom of the pan. Adding water to the pan and scraping up those bits creates a broth of sorts without any work at all.  You will need a bit more salt than usual since you're using water as a base.  I suspect it would work with any squash but I find the buttercup easier to find this time of year due to it's thick winter skin.  As with all soups, it tastes much better the day after being made.  Perfect for weekday lunches in a thermos.

 Buttercup Squash Tomato Soup

1 buttercup or kabocha squash
2 Tbsp olive oil (divided)
1 can tomatoes (28oz)
1 onion, chopped
4 cups water
fresh basil (optional)

Preheat oven to 400degrees.
Cut squash in half and remove seeds.
In a small roasting pan, coat bottom with 1 Tbsp olive oil.  Place squash in pan cut side down and roast until soft, about 20min.  Remove flesh from skin and reserve.  Add 2 cups of water to pan and scrape any bits of browned goodness from pot.  The water will turn a dark brown.  Reserve.
In a large pot warm 1Tbsp oil on medium heat.  Add onion and saute until softened.  Add squash, all water and can of tomatoes.  Simmer until heated through and tomatoes begin to break apart. 
In batches, puree soup in blender or use immersion blender until smooth.  Return to pot and keep warm until ready to serve.  Salt generously to taste.  Top with fresh ground pepper and basil (optional).



  1. This soup was excellent! I used a kabocha squash, and paired the soup with homemade beer bread. Yum yum. I will definitely be making this again.

  2. I honestly can't stand the taste of squash, but I really needed to use up some buttercup squash that someone had given to me. This soup is the ticket! The tomatoes cover up the squash taste very nicely, leaving a flavor of a hearty veggie-rich soup. I accidentally added waaaaay too much salt...but a quick internet search helped. Added just a tiny pinch of sugar and it was an instant fix!

    1. so glad you tried it! the pinch of sugar is a good trick to know too. thanks for sharing