How To Make the Best Winter Squash Soup With Any Squash

winter squash soup
Foto: CC0 / Pixabay / RitaE

With this winter squash soup recipe, you’ll learn how to turn some of the lesser-known squash varieties into a delicious and nutritious meal.

Winter squash is an umbrella term for various fruits in the Cucurbita family. A late autumn harvest and hard outer skin characterize this type of squash. The most common varieties include butternut squash, pumpkin, and spaghetti squash.

One of the most interesting things about winter squash is that you can substitute one for another in nearly any recipe. If you have a delicious pumpkin soup recipe but have acorn squash on hand, use that instead. So, no matter which type of winter squash you have available, you can enjoy this delicious and hearty soup.

Note: Spaghetti squash is the exception, as both the texture and flavor are unique when comparing it to other winter squash varieties.

How To Make Winter Squash Soup: The Recipe

For an even creamier winter squash soup, try adding organic coconut milk.
For an even creamier winter squash soup, try adding organic coconut milk. (Foto: CC0 / Pixabay / SooYeongBeh)

Feel free to choose your favorite winter squash, or try a new variety. Here’s how to make winter squash soup:

Ingredients: 

  • 1 large winter squash (3 lbs)
  • 2 tbsp olive oil, divided
  • 1 shallot, chopped
  • 1 tsp salt
  • 4 cloves garlic, minced
  • 3½ cups homemade vegetable broth
  • 1 tsp organic maple syrup
  • a pinch of ground nutmeg
  • Salt & pepper, to taste

Instructions: 

  1. Cut the winter squash in half and remove the seeds. Drizzle the oil over each half, sprinkle a bit of salt and pepper on them, and place them face down on a baking sheet.
  2. Roast the halved winter squash on a baking tray in an oven at 425F until it is tender and cooked through (approximately 45 minutes).
  3. Remove from oven and set aside to cool for 10 minutes.
  4. In a large pot, heat 1 tbsp of olive oil over medium heat, then add chopped shallot and a pinch of salt — cook until softened and starting to brown.
  5. Lower the heat, add the garlic in and allow to cook for another minute.
  6. Scoop the winter squash flesh into the pot, being sure to avoid getting any of the tough skin in.
  7. Next, add in the vegetable broth, maple syrup, nutmeg, and some freshly ground pepper.
  8. Using either a stick or regular blender, blitz up your winter squash soup until you have a creamy and smooth consistency.
  9. If it’s too thick, add a bit more vegetable broth to the soup, or add some organic coconut milk for a creamier texture.

If you’re feeling extra ambitious, make some croutons in the oven as a garnish for your winter squash soup.

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