Amazing Squash Soup: 7 Simple Steps

Jump to Recipe·Print Recipe

Squash soup has a way of wrapping you in a warm hug, especially when the leaves start to turn. I remember the first time I tried making my own roasted squash soup; the aroma filling my kitchen was pure autumn magic. It’s more than just a meal; it’s a whole mood! This best squash soup recipe uses the deep, natural sweetness of roasted butternut squash to create a velvety texture that’s utterly divine. If you’ve ever wondered how to make squash soup that tastes like it came straight from a cozy cafe, you’re in the right place. Let’s get cooking!

Why You’ll Love This Easy Squash Soup

This isn’t just any soup; it’s a bowl of pure comfort that’s surprisingly simple to whip up. You’ll adore this easy squash soup from the first spoonful.

Incredible flavor that highlights the natural sweetness of squash.
Super fast prep time means dinner is on the table quickly.
It’s a wonderfully healthy squash soup, packed with vitamins.
Budget-friendly ingredients make it perfect for any weeknight meal.
The creamy texture is a hit with kids and adults alike.
It’s a versatile dish that can be customized to your liking.
Perfect for a chilly fall evening or a light lunch.

Squash Soup Ingredients You’ll Need

Gathering your squash soup ingredients is the first step to creating this delightful butternut squash soup. The star here is the squash itself, which we’ll roast to bring out its fantastic sweetness.

1 (2-2.5 pound) butternut squash, peeled and cut into 1.5-inch cubes (about 4 cups) – Roasting this brings out its natural sweetness and tender texture.
1 large apple, peeled, cored, and cut into sixths – Adds a subtle, complementary sweetness and depth.
1 medium yellow onion, cut into sixths – Provides a savory base that balances the sweetness.
2 tablespoons olive oil – Divided, it helps us roast the veggies and sauté the aromatics.
1 teaspoon kosher salt – Essential for enhancing all the flavors.
1/2 teaspoon freshly cracked black pepper – Adds a gentle warmth.
1 garlic clove – For a touch of pungent flavor.
4 sprigs thyme – Its earthy notes pair beautifully with squash.
1 bay leaf – Adds a subtle herbal complexity during simmering.
4 cups low-sodium chicken broth (vegetable broth can be substituted) – This forms the liquid base of our soup, keeping it light yet flavorful.

How to Make the Best Squash Soup Recipe

Step 1: Preheat your oven to 400°F (200°C). This high heat is key to caramelizing the squash. Line a large baking sheet with parchment paper for easy cleanup. Drizzle the cubed squash with 1 tablespoon of olive oil and season it with the kosher salt and black pepper. Spread the squash in a single layer so it roasts evenly.
Step 2: Roast the squash for about 45-55 minutes. You’re looking for it to be fork-tender and have lovely caramelized edges. This roasting process is what makes this a truly roasted squash soup, bringing out a depth of flavor you can’t get from just boiling.
Step 3: While the squash is busy roasting, get started on the base. Heat the remaining 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the cut onion pieces and cook until they soften and become translucent, which usually takes about 5-7 minutes. Toss in the garlic clove and cook for just one more minute until fragrant.
Step 4: Once the squash is tender, carefully scoop the roasted flesh from the skins and add it to the pot with the onions and garlic. Pour in 4 cups of low-sodium chicken broth (or vegetable broth for a vegetarian option). Tie your thyme sprigs and bay leaf together with kitchen twine to make a sachet and add it to the pot. This makes them easy to remove later.

Step 5: Bring the entire mixture up to a boil, then immediately reduce the heat to low. Let it simmer gently for 15-20 minutes. This allows all those wonderful flavors to meld together beautifully.
Step 6: Remove the herb sachet from the pot. Now it’s time to blend! Use an immersion blender to puree the soup directly in the pot until it’s wonderfully smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Be sure to vent the lid to let steam escape.
Step 7: Check the consistency. If your soup is thicker than you’d like, add a little more broth, a quarter cup at a time, until you reach your desired creamy texture. This is also your chance to taste and adjust the seasoning. Add more salt and pepper if needed. Knowing how to cook squash for soup is simple, but tasting and adjusting is crucial!
Step 8: Gently reheat the soup over low heat before serving. Avoid boiling it once it’s pureed. Garnish with a swirl of cream, toasted pumpkin seeds, or fresh herbs for an extra special touch.

Pro Tips for the Best Creamy Squash Soup

Want to elevate your squash soup game? These tips will ensure your soup is absolutely perfect every time:

Always roast your squash! It brings out its natural sweetness and creates a richer flavor profile than boiling.
Don’t be afraid to add a pinch of nutmeg or cinnamon; a little spice goes a long way with squash.
For an extra velvety texture, consider adding a splash of heavy cream or coconut milk right at the end, after blending.

What’s the secret to perfect butternut squash soup?

The real secret to a perfect butternut squash soup is roasting the squash until it’s deeply caramelized. This intensifies its sweetness and nutty notes, creating an unparalleled depth of flavor for the best butternut squash soup recipe. For more information on roasting techniques, check out this guide to roasting vegetables.

Can I make homemade squash soup ahead of time?

Absolutely! This homemade squash soup is fantastic for meal prep. You can make it up to 3 days in advance and store it in an airtight container in the refrigerator. It often tastes even better the next day as the flavors meld. You can find more recipes on our site.

How do I avoid common mistakes with squash soup?

A common pitfall is under-roasting the squash, leading to a watery, bland soup. Make sure it’s tender and caramelized. Also, don’t over-blend if you prefer a slight texture; stop when it’s mostly smooth. Understanding the science of roasting vegetables can help prevent this.

Best Ways to Serve Your Squash Soup

This versatile squash soup is a winner no matter how you serve it. It’s the perfect starter or light main course, especially for those cozy evenings. For a true taste of autumn, I love pairing this squash soup for fall with a crusty piece of bread for dipping – maybe a good sourdough or a hearty whole wheat. You can learn more about our philosophy on food.

You can also elevate it with a dollop of sour cream or Greek yogurt, a sprinkle of toasted pumpkin seeds for crunch, or some fresh chives for a pop of color and freshness. For a more substantial meal, try serving it alongside a light salad or a turkey sandwich. It’s a wonderfully adaptable dish for any occasion. Visit our homepage for more ideas.

Nutrition Facts for This Healthy Squash Soup

This squash soup is not only delicious but also a nutritious choice. Here’s a general breakdown of what you can expect per serving, giving you a good idea of its health benefits. For more details on nutrition, you can explore resources like the USDA FoodData Central.

Calories: 180
Fat: 5g
Saturated Fat: 1g
Protein: 3g
Carbohydrates: 25g
Fiber: 4g
Sugar: 8g
Sodium: 600mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Squash Soup

Properly storing and reheating your delicious squash soup ensures you can enjoy its comforting flavors for days to come. This easy squash soup storage guide makes it simple!

First, always let your soup cool completely before storing. This prevents condensation, which can make stored food soggy. Once cooled, transfer the soup into airtight containers. For refrigerator storage, it will keep well for about 3 to 4 days. It’s perfect for having a quick lunch ready to go! You can find more information about our privacy policy.

If you want to keep it longer, freezing is an excellent option. Ladle the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. Your homemade soup can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave.

Frequently Asked Questions About Squash Soup

What is squash soup?

Squash soup is a savory or sweet soup made primarily from pureed squash, most commonly butternut or acorn squash. It often includes other aromatics like onion and garlic, broth for liquid, and seasonings. It’s a wonderfully versatile dish, enjoyed for its comforting texture and natural sweetness, making it a popular choice for a light meal or appetizer.

Why make squash soup?

You should make squash soup because it’s incredibly delicious, surprisingly easy to prepare, and packed with nutrients. It’s a fantastic way to use seasonal squash, especially during the fall. Plus, it’s a wonderfully healthy option that can be customized to fit various dietary needs, like vegan or low-fat preferences. It truly is a comforting bowl that warms you from the inside out.

Can I use different types of squash for this recipe?

Yes, you absolutely can! While this recipe is tailored for butternut squash, other varieties like acorn, kabocha, or even pumpkin can be used. Roasting is still the best method to bring out their sweetness. Just be aware that cooking times might vary slightly depending on the density of the squash you choose for your homemade squash soup.

What can I add to make my squash soup more flavorful?

To boost flavor, consider adding a pinch of warming spices like nutmeg, cinnamon, or ginger. A dash of curry powder or smoked paprika can also add an interesting dimension. For creaminess, a swirl of coconut milk, heavy cream, or even pureed cashews works wonders. Don’t forget to season generously with salt and pepper at the end!

Variations of Squash Soup You Can Try

Once you’ve mastered the basic technique, don’t be afraid to get creative with your soup! There are so many delicious ways to change up this fundamental recipe.

Vegan Squash Soup: To make this recipe entirely plant-based, simply swap the chicken broth for a good quality vegetable broth and use full-fat coconut milk or pureed soaked cashews instead of dairy for creaminess. This still results in a wonderfully rich and satisfying soup.
Spicy Squash Soup: Craving a little heat? Add a pinch of cayenne pepper or a finely minced jalapeño along with the onion and garlic. You can also finish it with a drizzle of sriracha or a swirl of chili oil for an extra kick.
Herbed Squash Soup: Experiment with different fresh herbs beyond thyme. Sage, rosemary, or even a hint of tarragon can add unique aromatic layers to your soup.
Ginger-Infused Squash Soup: Add a tablespoon or two of freshly grated ginger along with the garlic for a bright, zesty flavor that complements the squash beautifully.