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Dorothy Thomas

Squash Soup Recipe

A creamy, velvety squash soup with warm spices, perfect for cozy evenings. Easy to make and full of comforting flavors!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish
Cuisine: American, International
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 15 mL 1 tbsp Olive oil
  • medium 1 Onion, chopped
  • 2 cloves Garlic, minced
  • medium 1 Butternut squash (about 2 lbs), peeled and cubed
  • medium 1 Carrot, chopped
  • 1 L 4 cups Vegetable or chicken broth
  • 2.5 mL ½ tsp Ground cinnamon
  • 1.25 mL ¼ tsp Ground nutmeg
  • To taste Salt & pepper
  • 120 mL ½ cup Heavy cream or coconut milk (optional)
  • For garnish Pumpkin seeds, fresh herbs (optional)

Equipment

  • Large pot
  • Immersion blender (or regular blender)
  •  Cutting Board
  •  knife

Method
 

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft (3-4 mins).
  2. Add Vegetables: Stir in squash and carrot, cooking for 2-3 minutes.
  3. Simmer: Pour in broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 mins until squash is tender.
  4. Blend: Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches).
  5. Finish: Stir in cream or coconut milk (if using) and adjust seasoning.
  6. Serve: Ladle into bowls, garnish with pumpkin seeds or herbs, and enjoy!

Notes

  • Storage: Keeps refrigerated for 3-4 days or frozen for up to 3 months.
  • Variations: Add a diced apple for sweetness or a pinch of cayenne for heat.
  • Vegan Option: Use coconut milk instead of cream.