Cream of Squash Soup
Easy cream of squash soup with vegetables is a classic fall broth. You can use any type of squash (butternut, pumpkin, acorn, etc.), with a thickener, and seasonings of choice for that perfect, bowl of creamy comfort! Shall we?
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Cream of squash soup is as easy as it gets!
While we use different kinds of squash for this heartwarming, autumn soup, today we purposely didn't specify which one.
Why?
Because the recipe is more or less the same for:
- spaghetti squash soup,
- butternut squash,
- cream of pumpkin,
- acorn squash soup, and more...
You need a few simple ingredients and a couple of simple steps.
Ingredients
To make cream of squash soup, you'll need the squash (one or more types), and you'll then build on the taste with veggies (one or more), seasonings (one or more), and garnishes (again, one or more).
Here's one example:
Here are more ingredient examples:
- Squash (use one type or a combination of):
- pumpkin,
- spaghetti squash,
- acorn squash,
- turban squash, and/or
- butternut squash. - Vegetables (use one or a combination):
- onion (yellow, white or red),
- carrots,
- potatoes (Yukon Gold or Russett), and/or
- celery. - Seasonings (keep it simple with one or two):
- salt and pepper
- allspice,
- ginger,
- cinnamon,
- nutmeg, and/or
- pepper flakes. - Thickener (use one):
- heavy cream, or
- milk and butter. - (Optional) Garnish (use one or two):
- roasted pumpkin seeds,
- walnuts,
- roasted sunflower seeds,
- a few drops of heavy cream,
- a few drops of pumpkin seed oil,
- ground pepper, and/ or
- other seasonings.
Instructions
Here are the instructions to make our spaghetti squash soup.
Step 1. Combine veggies. Add seasonings and water.
Step 2. Bring to a boil and cook for 30-40 min.
Step 3. (Not pictured.) Blend.
Step 4. Bring to a boil. Stir in cream.
Handling
Serving: serve cream of squash soup hot with homemade bread, pogacha, or mini fried breads. Garnish with more nuts and seeds like pumpkin, sunflower, chia, and/ or walnuts.
Storing: store in an airtight container in the fridge for up to 24 hours.
Reheating: reheat using your preferred method.
Recipe FAQs
Absolutely.
Just like its name, butternut squash has a buttery taste with hints of nuts. Meanwhile, spaghetti squash is sweeter, with a higher water content.
You can balance the taste by adding more vegetables and spices to the soup if using spaghetti squash.
Almost all types of squash can be used to make some type of cream of squash soup (pumpkin, acorn, turban squash, etc.) Roasted or cooked, squash is a great soup base. Moreover, it's easy to adjust the taste with seasonings, from sweet (by adding nutmeg or cinnamon), to hot (by adding ground pepper or pepper flakes).
While technically you can leave the peel on, the soup tastes better without it. Optionally, you can cut the tops off spaghetti squash and use them for soup, and bake and use the bottom as an edible soup bowl.
We like to consume squash soup within a day, although some foodies say it's safe for up to 3 days in the fridge.
To make an edible bowl out of squash look for squash that's round. Spaghetti squash and pumpkins are great choices. Here are the steps:
Step 1. Cut the top third of the squash off, peel, dice, and use this part for soup.
Step 2. Deseed and wash the remaining squash, transforming it into a "bowl."
Step 3. Dry it well, oil generously, and bake the "bowl" at 390°F (200°C) for about 30-40 minutes or until soft. Serve the cream of squash soup inside the bowl.
More Soups
If like us, you're a soup fiend, check out a few favorites that will blow your mind!
Thoughts?
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Cream of Squash Soup
Ingredients
- 16-18 ounces squash (pumpkin, spaghetti, butternut, acorn, turban, etc.) peeled, diced, use one type or a combination of
- 8-10 ounces potatoes (Yukon Gold or Russett) peeled, diced
- 1 onion (yellow, white, or red) peeled, diced
- 2 carrots peeled, diced
- 2.5 to 3 cups water or vegetable broth
- salt and pepper to taste
- (Optional seasonings) allspice, ginger, cinnamon, nutmeg, pepper flakes choose one or more and season to taste
- 3-4 ounces heavy cream
- 1-2 teaspoons roasted pumpkin seeds
- (Optional garnish) walnuts, roasted and de-shelled sunflower seeds, a few drops of heavy cream, a few drops of pumpkin seed oil, ground pepper, and/ or other seasonings choose one or more and season to taste
Instructions
- In a larger pot, combine vegetables, seasonings, and water. Bring to a boil and cook on low until the vegetables are fork-tender (about 30-40 minutes).
- Using a stick blender, carefully blend vegetables. (Temporarily turn off heat if needed.) Stir well and bring to a boil on medium.
- Stir in heavy cream until ingredients completely integrate. Cook for 2-3 more minutes and turn the stove off.
- Serve hot garnished with more nuts and seeds like pumpkin, sunflower, chia, and/ or walnuts, and pumpkin seed oil or a drop of heavy cream. Store in an airtight container in the fridge for up to 24 hours. Reheat using your preferred method.
Video
Notes
- Video
- Edible Squash Bowl
Step 1. Cut the top third of the squash off, peel, dice, and use this part for soup.
Step 2. Deseed and wash the remaining squash, transforming it into a "bowl."
Step 3. Dry it well, oil generously, and bake the "bowl" at 390°F (200°C) for about 30-40 minutes or until soft. Serve the cream of squash soup inside the bowl.
- Nutrition
I did a variation on this recipe and it basically tastes like chicken pot pie!
1. Only blended squash and potatoes.
2. Needed to blend with some of the leftover water.
3. other veggies added later. (Did peas and carrots, could also add onion, celery, etc.)
4. Add diced chicken
Great tip! We must try it with chicken now.