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–+ servings

Cream of Squash Soup

Aida
A smooth and creamy blend of squash, veggies, and seasonings for a comforting, flavorful bowl.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soups & Stews
Cuisine Bosnian, Croatian, Montenegrin, Serbian
Servings 4
Calories 693 kcal

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
The video was filmed using spaghetti squash. 
  • Edible Squash Bowl
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.
  • Nutrition
Nutrition information is a rough estimate using butternut squash. 

Nutrition

Serving: 1of 4Calories: 693kcalCarbohydrates: 88.2gProtein: 10.1gFat: 37.6gSaturated Fat: 23.3gCholesterol: 137mgSodium: 104mgPotassium: 2494mgFiber: 14.6gSugar: 14.7gCalcium: 299mgIron: 4mg
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