Squash Soup

Squash soup became one of my favorite autumn dishes after I first made it on a chilly day when I wanted something warm and velvety. I had a butternut squash sitting on my counter and decided to roast it with some simple spices. The aroma that filled the kitchen was incredible and the creamy soup that resulted was even better.

Ever since that day I’ve been making this soup whenever I crave a comforting bowl that’s both healthy and full of flavor. The roasted squash, the touch of herbs, and the smooth texture make this dish perfect for cozy evenings.

Ingredients

Here’s what I use for this recipe. You can adjust the flavors to make it your own!

• Butternut squash – The main ingredient providing natural sweetness and creaminess.
• Onion – Adds a savory depth to the soup.
• Garlic – Enhances the flavor with a warm, aromatic note.
• Carrots – Contribute extra sweetness and color.
• Vegetable broth – Creates the base for blending all ingredients.
• Olive oil – Helps roast the vegetables and adds richness.
• Fresh herbs – Parsley or thyme brightens the overall taste.
• Salt and pepper – For seasoning and balancing flavors.
• Tools You’ll Need
• Baking sheet – To roast the squash and vegetables.
• Blender – For pureeing the soup to a silky texture.
• Large pot – To simmer the ingredients together.
• Knife and cutting board – Essential for prepping the vegetables.
• Ladle – Perfect for serving the soup easily.

Instructions

Step 1

I start by preheating the oven to 400°F and cutting the squash into cubes, then I toss them with olive oil, salt, and pepper.

Step 2

I spread the squash and chopped carrots on a baking sheet and roast them for about 25 minutes until they are tender and caramelized.

Step 3

While the vegetables roast, I sauté chopped onion and garlic in a large pot until fragrant.

Step 4

Once the roasted vegetables are ready, I add them to the pot along with vegetable broth and let everything simmer for about 10 minutes.

Step 5

I use an immersion blender to puree the soup until it’s completely smooth, adding more broth if needed to reach the desired consistency.

Step 6

I taste the soup and adjust with additional salt and pepper if necessary.

Step 7

Finally, I serve it with a drizzle of cream or yogurt and a sprinkle of fresh herbs on top.

Tips

Sometimes I add a pinch of nutmeg or cinnamon for a warm, spiced flavor. If I want extra creaminess, I blend in a bit of coconut milk. This soup also freezes beautifully for easy meals later.

Ways to Serve

I love pairing this squash soup with crusty bread or a light salad. It also makes a great starter for holiday dinners or family gatherings.

Frequently Asked Questions

Can I use other types of squash for this soup?

Yes, acorn or kabocha squash also work wonderfully in this recipe.

Can I make squash soup ahead of time?

Absolutely, it tastes even better the next day after the flavors meld together.

How can I make this soup vegan?

It’s already vegan if you use vegetable broth and skip dairy-based toppings.

See You in the Kitchen

I hope you try this squash soup soon. It’s an easy recipe that delivers comfort and warmth in every spoonful. Let me know how you like it and share your own twist on it.

Happy Cooking!

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