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UW Health SMPH
American Family Children's Hospital

Buttercup Squash Soup Recipe

Serves 6



  • 1 tablespoon butter
  • 1 teaspoon ground ginger
  • 1 buttercup squash
  • 3 cups water
  • 1 1/2 cups cinnamon applesauce
  • 1/4 teaspoon freshly ground black pepper



  1. Peel buttercup squash and remove inner seeds and fibers.  Cut into chunks and steam until tender.  Once tender place in a medium bowl and mash.  In a large saucepan, melt one tablespoon butter on medium-high. Stir in ground ginger. Add the mashed buttercup squash and water. Heat to boiling. Reduce heat to medium and cook ~10 minutes.  Stir in applesauce and cook another 1 minute. Stir in pepper.


Nutrition Facts


Calories: 69

Total fat:  2g

Saturated fat: 1g

Cholesterol: 5mg

Sodium:  5mg

Carbohydrates:  14g

Fiber:  2g

Sugar: 7g

Protein:  1g