Traditional recipes

Winter squash soup recipe

Winter squash soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

A delicious range of veggies mixed together to make a mouth-watering soup full of vitamins. A great lunch on a cold winters day.


Cheshire, England, UK

1 person made this

IngredientsServes: 4

  • 1 medium butternut squash, peeled and cubed
  • 2 potatoes, peeled and cubed
  • 1 onion, finely chopped
  • 1 carrot, sliced thinly
  • 1 stick celery, chopped
  • 25g butter
  • salt and pepper to taste
  • 500ml chicken stock

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Prepare all of your ingredients.
  2. In a large pot, melt the butter and add all the vegetables. Cook for 5 minutes or until lightly browned.
  3. Pour the stock over the vegetables until covered; add more stock or water if needed.
  4. Bring to boil on a low heat and cover to simmer for 40 minutes.
  5. Transfer the soup to a blender or use a hand held blender. Puree till desired consistency. Season with salt and pepper. Enjoy with bread rolls for dipping!

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Easy Squash Soup Recipe

For those who want to eat homemade squash soup with fresh squash.
This time, I will introduce a recipe that is very easy to make using Butternut Squash, which is easily available throughout the year besides the season and it is a squash that is often used to make soup. Moreover, it is a healthy soup with a low salt content and a light creamy taste.
Let&rsquos make delicious &ldquoquick & easy squash soup&rdquo that saves time and effort!


6 squash soup and stew recipes for a big pot of comfort

Winter squash and soups (plus stews) are staples of my cold-weather kitchen. Put them together and, voila, you’ve got yourself a giant pot of comfort.

Thanks to their long shelf life, it’s never a bad idea to keep a couple of squash around the house this time of year. Then it really isn’t too hard to throw together a tasty, colorful soup with little more than some aromatics (onion, garlic, leeks), good broth and whatever else you want to incorporate for flavor and texture (cream, coconut milk, a crunchy garnish). Saute your aromatics, add the squash and broth to simmer until soft, and puree, if desired. Your bowl will be elegant, nutritious and colorful.

Of course, there are plenty of riffs on the theme to experiment with. So if you’re looking for some new soups and stews to try, check out these options from our Recipe Finder archives.


Bouillon, Broth and Soup Stock

When it comes to bouillon or soup stock, we prefer to buy it ready made from the grocer store. Of course if you have the time to make your own, that’s the best and healthiest you can find, especially if you’re using organic vegetables.

If you have an abundant garden, then that’s an easy thing to do. Our garden is small however, because we live in the woods and the patches of sun are slim. So it’s hard to use precious organics from the garden, or expensive organic veggies from the story, cook them up and toss them saving the broth. We’d just rather eat the fibrous veggies than toss them.

So our favorite broth to use is organic and without soy or yeast. That’s actually hard to find as most bouillons and broths have both since it adds extra flavor. But we have soy allergies plus need to be careful with candida inducing foods so we try to avoid the yeast as well.

Yeast and Soy Free Organic Broths

These are our favorite yeast and soy-free broths and these days you can find most of these in most grocers. The Pacific Organic Mushroom Broth is also good but the Organic Pacific Vegetable Broth also has mushrooms but other ingredients as well, so that’s our preferred.


Cozy Winter Squash Soup

  • 2 tbsp olive oil
  • 1/2 white onion diced
  • 2 cups winter squash of choice* peeled and diced
  • 1 tbsp fresh sage
  • 4 cups Pacific Foods Organic Vegetable Broth
  • 4 cups Pacific Foods Organic Creamy Butternut Squash Soup
  • 2 sugar pie pumpkin or acorn squash cut in half to serve


Preheat oven to 400 degrees Fareinheit.


Slice acorn squash/sugar pie pumpkin in half lengthwise. Scoop out seeds and discard. Add to a baking tray and drizzle with one tablespoon olive oil. Roast squash 40-50 minutes, or until tender.


On a separate baking tray add diced onion and diced winter squash. Drizzle with remaining tablespoon of olive oil and sprinkle with sea salt and pepper to taste. Sprinkle with fresh sage. Add to oven and bake for 30-40 minutes, or until squash is fork tender.


Add roasted onion and winter squash to a high-speed blender. Blend on high, or until smooth and creamy.


Pour
mixture into a large Dutch oven and add in butternut squash soup and
vegetable broth. Bring soup to boil, reduce to a simmer, and cook for 10
minutes.


Storing Tromboncino Squash

Mature Tromboncino squash keep amazingly well if properly cured and stored. As you would for any mature winter squash, leave at least an inch of stem on each fruit — the open flesh on a squash without a stem is susceptible to bacteria and fungi that cause rot. After washing garden soil from the squash, wipe each down with a mixture of 1 part bleach to 9 parts water. Keep them in a well-ventilated area for a couple of weeks, then store in a cooler part of your home (such as an unheated closet). The squash rind is thin but hard… they keep incredibly well through at least March (the longest we’ve kept them, only because we run out of them!).

Within minutes of cutting, this mature Tromboncino exudes water. No sign of dehydration here and it’s almost 3 full months after harvest!


Strawberry-and-cinnamon-inflected Pinot Noir.

I'm not sure where the thousands of 5 star reviews come from. I found this soup just OK. I was tempted to make modifications (such as using stock rather than broth or adding other spices) but I abstained because I thought well gosh, if that many people thought it was phenomenal, I should first try it as is. The best part of the soup IMO was the roasted fennel. I feel like boiling/simmering the Kuri squash didn't bring out any special flavors. Perhaps roasting it for the soup would be better. Next time I get Kuri, I will use one of my favorite butternut squash recipes instead.


6 squash soup and stew recipes for a big pot of comfort

Winter squash and soups (plus stews) are staples of my cold-weather kitchen. Put them together and, voila, you’ve got yourself a giant pot of comfort.

Thanks to their long shelf life, it’s never a bad idea to keep a couple of squash around the house this time of year. Then it really isn’t too hard to throw together a tasty, colorful soup with little more than some aromatics (onion, garlic, leeks), good broth and whatever else you want to incorporate for flavor and texture (cream, coconut milk, a crunchy garnish). Saute your aromatics, add the squash and broth to simmer until soft, and puree, if desired. Your bowl will be elegant, nutritious and colorful.

Of course, there are plenty of riffs on the theme to experiment with. So if you’re looking for some new soups and stews to try, check out these options from our Recipe Finder archives.


Reviews ( 47 )

This was terrific just “as is”! Didn’t need much, if any, half and half either. Thanks! Even tho I really like it “as is”, I did add something I saw from another recipe, a head of roasted garlic. It put the soup in another league! The best butternut squash soup I’ve had or made!

My 8 year old and I hooked this up. Switched chicken broth for veg. My wife's a vegetarian. So awesome, thank you.

The description says "hearty", but that is very misleading. This is a light, side-dish or entrée type of soup, not at all a one-bowl meal type of soup. The flavor was bland for me I found myself adding more and more salt and pepper at the end. I agree that crumbled bacon on top would boost it a bit. That said, I will likely keep this recipe because it made good use of pre-cut vegetable packs that frequently go on sale at my local grocer. Next time I might try roasting the butternut squash as one reviewer suggested as well as add more leeks to see if that helps give it better flavor.

Have loved this soup for many years now. My immersion blender makes it a snap. My teenager declares it would be 5 stars with some crumbled bacon on top.

Fantastic! Not quite filling enough for a meal even with the cheese toasts but what a wonderful soup!!

Perfect! One of the best soups we've ever had! Great butternut flavor, creamy texture. Amazing recipe.

Absolutely delicious & easy to make! I did not purée the entire soup. We like pieces of veggies in our soup so I only puréed half.

so good! Next time I'd buy pre-processed butternut squash. I added a third leek as others had suggested, otherwise I followed the recipe. Yummmm.

I made this soup last year and it was raved by everyone who tried it. I'm making it again this year. hopefully with the same results. :) Tip: I seved it with mini baguettes my local bakery made.

I really loved this soup. I wanted to cut down on the calories so I didn't add in the half and half, instead, I used a little 2% milk. It also tasted great with a few bacon bits, green onion and shredded cheese (like bake potato soup)! Yummy

Made this for dinner on a friday- very good. The flavor of the squash adds a nice addition to a typical potato leek. We did this without the toasts, but I bet it would have added even more. My husband was surprised how much he liked it and rate it an "A+". Will make again, and it didn't take too long. Not overly thick/creamy which is nice too.

I made this as soon as I received the magazine a few years back. It is an easy soup to make. You really don't need the cream and you can use vegetable broth instead of chicken. I add a jalapeno pepper without the seeds. It gives it a kick.

We're serving this soup again for annual fundraiser! It's a great soup- using others' tips, esp re roasting to enhance the flavors!

YUM. I only gave it 4 stars b/c I tweeked it a touch after reading reviews and using my own experience with the ton of butternut squash recipes I have made. I will say that I think it would stand well on its own. First, I roasted the chunks of squash in a 400 degree oven for 30 minutes. It really boosts the flavor of the squash (also can be done ahead of time, refrigerated and then ready for cooking later). I also used a little more leeks than called for, more like rounded cups because I didn't want to waste them. I did not peel the potatoes as the ones I had were very thin skinned and small but since I roasted the squash, I nuked them for a few minutes so the squash and the potato would cook evenly. I also left out the 1/2 & 1/2 but added it to my serving (1/8c), froze the rest without and plan to use whatever dairy I have on hand after thawing and reheating. Although, it was very tasty without the dairy too, just pretty thick. Highly recommend. Best one I have made.


Ingredients

Trim off and discard the stem end of the squash. Cut the squash in half lengthwise. Scoop out and discard the seeds and "guts." Cut off and discard the peel. Roughly chop the squash and set aside.

Halve, peel, and chop the onion. Peel and mince the garlic.

Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.

Add the garlic and cook until fragrant, about 1 minute.

Add the squash and the broth. Bring to a boil. Cover, reduce the heat to maintain a steady simmer and cook until the squash is very tender, about 20 minutes.

While the soup cooks, make the croutons if you're using them: Preheat an oven to 350 F. Tear the bread into bite-size chunks. Melt the butter. Put the pieces in a medium bowl, drizzle with the butter, and toss to coat as evenly as possible. Spread the bread pieces on a baking sheet in a single layer and bake until golden or golden brown. Let cool.

Transfer small batches of the soup to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch. If you're lucky enough to own an immersion or stick blender, now is an excellent time to use it.

Return the soup to the pot and add more salt to taste, if you like. If using the cream or crème fraîche, stir it in now and gently heat the soup over low until heated through.

Serve the soup hot with a handful of croutons and a sprinkle of shredded cheese on top, if you like.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Variations

Spice it up by adding a chopped jalapeño and 1/4 teaspoon cayenne along with the garlic.

Make it gingery by including 1 tablespoon of freshly grated ginger with the garlic.

Add more vegetables by including a peeled and chopped carrot, parsnip, sweet potato, yellow summer squash, and/or turnip along with the squash.

Green it with a swirl of chimichurri or gremolata as a garnish.

Pack in the protein by including 8 ounces of silken tofu in the blender when you whirl the soup.

Make it crunchy by saving and roasting the squash seeds and then using them as a garnish.