Creamy Squash Soup Recipe | Cozy, Flavorful & Easy to Make
A warm bowl of squash soup is the perfect comfort food for chilly days. This creamy, flavorful recipe is both hearty and wholesome, offering a balance of natural sweetness from squash and savory depth from aromatic herbs and spices. Simple to prepare and requiring minimal ingredients, it’s an excellent choice for weeknight dinners or festive gatherings. Whether you enjoy it as a starter, a light main dish, or a side with crusty bread, this squash soup is sure to satisfy your cravings. Packed with nutrients, it’s a healthy yet indulgent dish you’ll love to make again and again.
Ingredients Of Squash Soup Recipe
Why You Will Love This Squash Soup Recipe
This squash soup recipe is creamy, nourishing, and full of flavor. The natural sweetness of roasted squash blends beautifully with herbs and spices, creating a comforting dish. It’s easy to prepare, healthy, and versatile enough for any occasion. Whether served as a cozy dinner, elegant starter, or nutritious lunch, it always delights with its rich taste.
Preparation Process Of Squash Soup Recipe
Start by roasting squash until tender for enhanced flavor. In a pot, sauté onion, garlic, carrots, and celery until soft and aromatic. Add roasted squash, vegetable broth, and spices, then simmer to blend flavors. Puree the soup until smooth, stir in cream or coconut milk, and season to taste. Finish with thyme and a touch of lemon.
Step By Step Instructions
Roast the Squash
Toss cubed squash with olive oil, salt, and pepper, spread in a single layer on a baking sheet, and roast at 400°F until caramelized and tender to develop deep, nutty sweetness.
Sauté Vegetables
In a large pot, heat olive oil over medium heat, add chopped onion, garlic, carrots, and celery; sauté until softened and fragrant, scraping browned bits to build a savory base.
Add Broth & Simmer
Add roasted squash to the pot, pour in vegetable broth, season with salt, pepper, and a pinch of nutmeg; simmer gently until flavors meld and squash is tender, about 10 minutes.
Blend Smoothly
Use an immersion blender to puree until velvety smooth, or blend in batches; return to the pot, adjust consistency with broth, and reheat gently before serving. Taste, then season.
Add Cream & Finish
Stir in coconut milk or cream, add fresh thyme leaves and a squeeze of lemon to brighten flavors; warm through without boiling, adjust seasoning, ladle into bowls and garnish now!
How to Serve?
- Pair with crusty bread or garlic toast
- Garnish with fresh thyme or parsley
- Add a drizzle of cream for presentation
- Serve with a side salad for a light meal
- Top with roasted pumpkin seeds for crunch
Tips & Variations
Use roasted pumpkin instead of squash for a twist.
Add curry powder for a spiced version.
Blend in apple or pear for a subtle sweet note.
Top with crispy bacon or croutons for extra texture.
Make ahead and reheat gently for busy days.
Swap coconut milk with almond milk for lighter creaminess.
Nutrition
- Calories: 220
- Protein: 4g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 6g
- Sugar: 8g
- Sodium: 560mg
Recipe Card
Squash Soup Recipe
Course: Soups4 people
servings15
minutes35
minutes220
kcalThis creamy squash soup recipe is the ultimate cozy comfort food for cool evenings. Made with roasted squash, sautéed vegetables, and flavorful herbs, it’s blended to silky perfection and finished with cream or coconut milk for richness. With its naturally sweet and savory taste, this soup is a wholesome choice for lunch, dinner, or entertaining guests. It pairs beautifully with bread, salad, or crunchy toppings. Nutritious, easy to prepare, and absolutely delicious, it’s a dish that never fails to impress. Perfect for meal prep or quick weeknight dinners, this soup is a seasonal classic you’ll keep making year-round.
Ingredients
Butternut squash (peeled and cubed)
Olive oil
Onion (chopped)
Garlic cloves (minced)
Carrots (chopped)
Celery (chopped)
Vegetable broth
Coconut milk or heavy cream
Salt
Black pepper
Nutmeg
Fresh thyme
Lemon juice
Directions
- Roast the Squash
- Toss cubed squash with olive oil, salt, and pepper, spread in a single layer on a baking sheet, and roast at 400°F until caramelized and tender to develop deep, nutty sweetness.
- Sauté Vegetables
- In a large pot, heat olive oil over medium heat, add chopped onion, garlic, carrots, and celery; sauté until softened and fragrant, scraping browned bits to build a savory base.
- Add Broth & Simmer
- Add roasted squash to the pot, pour in vegetable broth, season with salt, pepper, and a pinch of nutmeg; simmer gently until flavors meld and squash is tender, about 10 minutes.
- Blend Smoothly
- Use an immersion blender to puree until velvety smooth, or blend in batches; return to the pot, adjust consistency with broth, and reheat gently before serving. Taste, then season.
- Add Cream & Finish
- Stir in coconut milk or cream, add fresh thyme leaves and a squeeze of lemon to brighten flavors; warm through without boiling, adjust seasoning, ladle into bowls and garnish now!
Recipe Video
Notes
- For a thicker soup, reduce broth slightly.
- Use a high-powered blender for a velvety finish.
- Always cool before storing and reheat gently to avoid separation.
FAQs
Conclusion
This creamy squash soup recipe is a delightful blend of comfort and nutrition, perfect for any season. Its velvety texture, rich flavor, and wholesome ingredients make it a versatile dish for lunch, dinner, or gatherings. With easy preparation, customizable flavors, and nourishing qualities, it’s a recipe you’ll return to often. Whether enjoyed alone or with your favorite sides, this squash soup is sure to warm hearts and satisfy appetites every single time.
