• 1 2 lbs. buttercup squash, stemmed, halved or quartered, and seeded
  • 3-5 layers small onion, stemmed, halved, peeled, vertically diced, and cut

Tip: Storing the onion in the refrigerator about ½ hour prior to cooking or running it under cold water will reduce eye irritation.

  • 2 cloves garlic, peeled
  • 2 teaspoons butter
  • 1 teaspoon salt
  • 3 teaspoons chicken starch
  • 4 tablespoons Indian yogurt sauce, Halal white sauce, or sour cream
  • 1/8 teaspoon black pepper
  • olive oil or cooking spray
  • 1” water in baking pan
  • water about 1” away from the top of the pot
  • thyme (optional)


1. Pre-heat oven to 400°.

2. Put enough olive oil/cooking spray to cover the bottom and sides of baking pan. Add water.

3. Face the interior of the buttercup squash down on the pan.

4. Bake squash for approximately 45-50 minutes.

5. Open the oven door completely for cooling.

6. Meanwhile, boil water on low heat. When squash is cooled, remove from oven, flip, scoop out flesh, and transfer it to pot of boiling water.

7. Add butter, salt, chicken starch, onion pieces, Indian yogurt sauce, Halal white sauce or sour cream, garlic, and black pepper.

8. Cook for 30 minutes, stirring occasionally.

9. Test taste; add additional seasoning or water to your liking and stir.

10. Enjoy!


Thyme can be sprinkled on top of the soup (optional).



  1. I’d like to have seen a picture of the squash, because they have similar names, eg, butter nut versus butter cup… The butter cup is a little scarcer around here, I think – is it kind of round and green with a bulbous top?

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