Good Eats: Squash Soup Recipes
Good Eats: Squash Soup Recipes
The season of comfort dishes is upon us, and soup is at the top of our list. When you think of comfort food, you may not think squash, but these recipes are here to change your mind. Not only is squash soup easy to make, but it is also a healthy addition to your menu. If you're looking to step up your Thanksgiving sides, try out some vegan recipes, or simply spice up your weekly menu, you’ve come to the right place. Squash soup is sure to impress your family and friends at the next gathering.
Butternut Squash Soup
This recipe from (Kristine’s Kitchen) is sweet and simple. The addition of an apple adds crisp, fall flavors that pair perfectly with the subtle-flavored squash. The use of a blender to get a perfect consistency is efficient and makes for easy clean-up (who doesn’t want that?). Let us know what you think.
- 1 large butternut squash
- 1 large honey crisp apple
- 3 shallots
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 cups low sodium vegetable broth
- 1/8 teaspoon ground nutmeg
- ¼ cup half and half (or coconut milk)
- Salt and pepper to taste
- Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Cut the apple into 1 ½ inch pieces. Peel the shallots and cut them in half if they are large.
- Place the butternut squash halves on one side of the baking sheet and the apples and shallots on the other side. Drizzle the olive oil over the cut side of the squash and the apple and shallots. Rub the oil over the squash, shallots, and apples.
- Turn squash over so that it is cut side down on the baking sheet. Place the pan in the oven for 40-45 minutes, until squash is tender when pierced with a fork, stirring shallots and apples halfway through.
- Flip the squash over and let cool for a few minutes until it is cool enough to scoop out the flesh.
- Scoop the squash flesh out of the peel and place in a blender. Add the roasted shallots and apples to the blender. Add the broth and nutmeg.
- Blend until smooth.
- Add the half and half (or coconut milk) to the blender and blend on low to combine. Season soup to taste with salt and pepper.
- Warm soup as desired in a pot on the stove or in the microwave before serving.
Butternut Squash and Sweet Potato Soup
The combination of these two items is sure to create a beautifully colored dish. The natural sweetness of both the sweet potato shines through when roasted and blended in conjunction with the squash. Give this recipe from (Something Sweet Something Savory) a try!
- 500g sweet potatoes, peeled and chopped into rough chunks
- 1 butternut squash, peeled and cut into chunks similar in size to the sweet potato
- 1 large red onion
- A few sprigs of fresh thyme, leaves stripped
- 2 tablespoons olive oil
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 5-2 liters chicken or vegetable stock
- Salt and ground black pepper to taste
- Preheat oven to 400 degrees
- Place the sweet potatoes, butternut squash, red onion, and a few sprigs of fresh thyme in a roasting tin. Drizzle with the olive oil and sprinkle over the ground nutmeg, cinnamon, and a good grinding of salt and pepper. Roast for about 45 minutes – 1 hour or until the vegetables are soft, caramelized, and slightly charred around the edges.
- Allow to cool slightly, then transfer the vegetables to a large saucepan (or blender) and add half the vegetable stock. Using a hand blender (or regular blender), blitz the soup until smooth. Add the rest of the vegetable stock and blitz again.
- Taste the soup to see if you want to add any salt and pepper, then heat the soup gently for 5-10 minutes. Serve with a swirl of cream/croutons if you like.
Acorn Squash Soup
Acorn squash isn't something most would think to include in their weekly meal, but using the right recipe can make for a delicious fall soup. Let us know what you think of this recipe from (Blender Reviews).
- 1 medium acorn squash
- 1 Tbsp butter
- 1/2 yellow onion
- 1 clove garlic
- 3-4 cups vegetable stock
- 1 tsp cumin
- 1 tsp salt
- 2 tsp curry powder
- Preheat the oven to 350˚.
- Slice the acorn squash in half and scoop out the seeds.
- Lightly oil a cookie sheet and place the squash halves cut side down.
- Roast in the oven for 50-60 minutes, until they can be easily pierced with a fork.
- Mince the garlic cloves and dice the onion.
- In a large pot, melt the butter, then add garlic and onion. Cook for 5-6 minutes until onion becomes translucent.
- Add salt, cumin, and curry powder and mix thoroughly, allowing a few minutes for the flavors to combine.
- Remove the squash from oven and allow to cool slightly, then scoop out squash flesh and add to the pot.
- Add vegetable stock and mix thoroughly.
- Transfer the mixture to a blender, working in batches if necessary, and blend on high for 2-3 minutes, until the mixture is smooth and creamy.
Zucchini and Yellow Squash Soup
Feeling a little bit bold and needing some vegetables in your life? This Zucchini and Yellow Squash soup from (Kaylyn’s Kitchen) is sure to bring the colors of “health” to the table, while also sneaking in the essential nutrients provided by zucchini and squash. This recipe gives instructions for cooking on the stovetop and using a pressure cooker.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 1 tablespoon minced fresh garlic
- 1 teaspoon Italian Herb Blend
- 4 teaspoon chopped fresh rosemary or frozen
- 8 cups diced green and yellow summer squash
- 6 cups vegetable stock or chicken stock
- Sale and pepper to taste
- Freshly grated parmesan cheese, for serving
- Chop the onion, mince the garlic, and finely chop the rosemary.
- Heat olive oil and butter in a large, heavy soup pot of stovetop pressure cooker (or in the bottom of the electric pressure cooker on the sauté setting).
- Add onion and sauté about 5 minutes or until onion is translucent and softened.
- Add garlic, rosemary, and Italian herb blend and cook 3-5 minutes more.
- While the onion, garlic, and rosemary are cooking, chop up enough zucchini and yellow squash to make 8 cups.
- Add the vegetable or chicken stock to onion mixture and simmer 10 minutes (Use 6 cups stock for the pressure cooker or 8 cups for the stovetop. For the electric pressure cooker, keep on sauté to simmer the stock).
- Add chopped zucchini and yellow squash.
- For stovetop, turn heat to very low and simmer 30 minutes or until squash is very soft and flavors are well blended.
- For electric or stovetop pressure cooker, lock the lid, choose MANUAL, HIGH PRESSURE, and set the time for 5 minutes.
- Use the quick-release method to release the pressure after the time is up.
- Use an immersion blender, food processor, or blender to puree the mixture. (Be careful if you're using a blending or food processor and don't fill them too full when blending hot liquids)
- When the mixture is as pureed as you'd like it, check the consistency of the soup.
- Simmer until the soup is reduced and as thick as you'd like. (About 20 minutes on medium-low on the stovetop or about 20 min on sauté in the electric pressure cooker. Time may vary).
- Season to taste with salt and pepper
- Serve soup hot with freshly grated parmesan sprinkled on top if desired.
Creamy Chickpea Soup with Butternut Squash
This recipe from (The Clever Meal) combines protein-packed chickpeas with the creamy texture of the squash to create another comforting, heart-healthy dish. In just 25 minutes, you can have a delicious meal ready to be devoured.
- 2 cans chickpeas (30oz) drained
- 2 cups squash, cubed
- 1 medium potato, cubed
- 1 medium onion, diced
- 2 garlic cloves, chopped
- 3 cups vegetable broth
- 1 tablespoon extra-virgin olive oil (plus extra for drizzling)
- 1 sprig fresh rosemary or ¼ teaspoon dried rosemary
- 1 teaspoon ground turmeric
- Salt to taste
- Freshly ground black pepper
- 4 teaspoon chili flakes (optional)
- In a large pot, heat gently 1 tablespoon of olive oil and add chopped garlic, onion, chili, and cook for about 3 minutes or until the onion starts to soften.
- Add chickpeas, potato, squash, rosemary, and turmeric. Stir well for another minute or two.
- Add vegetable broth, a pinch of salt, and bring to boil.
- Reduce the heat, cover the pot and let it simmer for about 20 minutes, stirring occasionally.
- When the potato cubes are soft, remove the pot from the heat.
- Before serving, remove the sprig of rosemary, blend 1/3 of the soup, and then return it to the pan. Mix well and adjust seasoning and consistency according to your taste.
- Serve warm with a drizzle of olive oil and black pepper.
We hope these recipes inspire you to try something new and incorporate a new ingredient in your cooking. Let us know if you try one of our recipes or if you have one of your own!
Happy cooking, friends!