It’s hard to make the recipe sound sexy. Squash soup. It sounds boring but please don’t rush to judgement. Squash soup is light and creamy, slightly sweet and savoury (well, at least it is in my recipe).
Squash just isn’t a go-to kitchen staple for most people. The hard exterior makes it difficult to cut and peel, and then you have all of those seeds to contend with once you crack it open. But, I think we should change our views on squash as it can be so versatile, from appetizer to dessert.
I’ve pestered my mother to try making this soup but for some reason I haven’t convinced her yet. She grows a large amount of squash each year and stores the butternuts and hubbards in her cellar. Mom is so fixated on making it the way she likes it (pureed like mashed potatoes with lots of butter and sometimes a dollop of sour cream) that she is being stubborn about seeing squash in a whole new light. (yes, I am stubborn just like her!)
Squash soup can be made many different ways. I usually roast the squash to achieve caramelization of the flesh before making it into soup, but I created this recipe as a quick and dirty version. I use carrots to add a boost of sweetness and to heighten the orange color of the soup.
15-Minute Savoury Squash Soup
4 cups cubed squash
1 small onion chopped
1 clove garlic minced
3/4 cup carrots chopped
4 cups chicken stock
1 tablespoon olive oil
1 tablespoon butter
salt/pepper to taste
Milk, stock or water for thinning the soup to desired consistency
When chopping the squash and carrots, make sure the pieces are no large than an inch and are fairly uniform in size. This will help them to cook quickly and evenly.
Heat a pot over medium-high heat, then add olive oil, onion, and garlic. Cook for 1 minute or until onions begin to slightly soften. Add the squash and toss to combine.
Continue cooking for 1-2 minutes, stirring frequently. The bottom of the pan may begin to darken quickly due to the sugars being released, so keep an eye on it. Add the stock and scrape the bottom of the pan to release all of the stuck on bits. Add carrots then cover and allow to simmer vigorously for 10-12 minutes or until squash and carrots are super tender.
Remove from heat and puree with a stick blender or food processor. Be careful as the soup is extremely HOT – you can also wait until it has cooled to do the blending. The soup can be thinned to your desired consistency. I prefer it on the thick side so only add a small amount of milk to reach a thick, creamy result. Stir in the butter until it’s melted. Season with salt and pepper.
You can jazz the soup up in so many ways or enjoy it just as it is. I sprinkled this one with a bit of smoked paprika, but you can add herbs like rosemary or sage, top with toasted pine nuts, or add a dollop of sour cream. Squash soup is delicious, nutritious, and surprisingly filling. And, it only takes about 15 minutes to make!
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