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  • Writer's picturechefalisonbiebs

Maple Buttercup Squash Soup

Calgary weather is ideal for growing all types of squash and my harvest this year was bountiful. Buttercup squash is a medium-sized winter squash with a slightly sweet flesh that tends to be dryer than other varieties, making it ideal for soup, stews, or curries.

For this recipe, I roasted the squash with butter and maple syrup to give the soup a sweet yet savory flavor and silky smooth texture when puréed.

Specialty equipment:


Yield: 2 liters

Preparation time: 1 hour

Cook time: 1 hour

2 buttercup squash (3 lbs seeded weight)

½ cup salted butter

3 tbsp amber maple syrup

2 tbsp canola oil

1 white onion, chopped (2 cups)

2 cloves of garlic, chopped

5 cups chicken stock

Salt to taste

Pinch fresh cracked black pepper

1 tbsp fresh lemon juice

Toasted pistachios, chopped

Fresh parsley leaves

  • Preheat an oven to 375°F.

  • Cut the buttercup squash horizontally and scoop out the seeds. I save my seeds for the garden the next year, they could also be roasted and eaten or composted.

  • Place the squash into an oven-safe dish face up.

  • Divide the butter and maple syrup into the holes in the squash where the seeds were.

  • Place them in the oven and cook for 40 minutes.

  • Remove the squash from the oven and pour the melted butter and syrup into a mixing bowl.

  • Once the squash is cool enough to handle, scoop out the flesh, separating it from its skin, and place it into the mixing bowl. Discard the skins.

  • Add the oil to a large pot on high heat and saute the onion until it starts to brown.

  • Add the garlic and stir, cook for about a minute then add the rest of the ingredients.

  • Simmer the soup for 20–25 minutes.

  • Turn the heat off and purée the soup in a blender.

Finishing the Plate

  • Place the soup into a pot and bring it to a boil on high heat.

  • Turn the heat off and divide the soup into bowls.

  • Combine the pistachios and parsley leaves in a mixing bowl with a touch of olive oil to garnish the soup and serve.


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