Squash Soup Easy Weeknight
Highlighted under: Quick & Easy
This easy weeknight squash soup is a comforting and nutritious option for any dinner table.
This squash soup is not only easy to make but also packed with flavor and nutrition. Perfect for a cozy weeknight dinner.
Why You Will Love This Recipe
- Creamy texture that warms your soul
- Rich flavors of roasted squash and spices
- Quick and easy to prepare on a busy night
A Heartwarming Dish for Any Occasion
Squash soup is an incredibly versatile dish that can be enjoyed year-round. The natural sweetness of butternut squash makes it a perfect choice for a cozy autumn evening, but it's equally delightful in the spring when you're looking for something light yet satisfying. This easy weeknight recipe ensures you can whip up a nourishing bowl of soup in no time, allowing you to savor the rich flavors without the fuss.
Whether you're hosting a dinner party or simply looking for a comforting family meal, this squash soup fits the bill. Its creamy texture and aromatic spices create a comforting experience that warms both body and soul. Pair it with crusty bread or a fresh salad for a complete meal that everyone at the table will love.
Health Benefits of Squash
Butternut squash is not only delicious but also packed with nutrients. It's a great source of vitamins A and C, which are essential for maintaining healthy skin and immune function. Additionally, the fiber content in squash promotes digestive health and helps you feel full longer, making it an excellent choice for those looking to maintain a balanced diet.
Moreover, this soup is easily adaptable. You can incorporate various spices or add other vegetables, making it a great way to use up what you have in your pantry. This flexibility not only enhances the dish's nutritional value but also allows you to tailor the flavors to your preference, ensuring that every bowl is uniquely satisfying.
Tips for Perfecting Your Squash Soup
To achieve the best flavor in your squash soup, roasting the butternut squash beforehand is a fantastic option. Roasting brings out the natural sugars, enhancing the sweetness and depth of flavor. Simply toss the diced squash with a bit of olive oil and your favorite spices, roast until caramelized, and then proceed with the recipe as directed.
Experimenting with garnishes can elevate your soup from simple to spectacular. A drizzle of coconut milk not only adds creaminess but also a delightful tropical twist. Consider topping your soup with roasted pumpkin seeds or a sprinkle of fresh herbs like cilantro or parsley for added texture and freshness.
Ingredients
For the Soup
- 2 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup coconut milk (optional)
Gather all ingredients before starting the cooking process.
Instructions
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
Add Squash and Spices
Add the diced butternut squash, ground ginger, and ground cumin. Stir to combine and cook for another 5 minutes.
Pour in Broth
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes or until squash is tender.
Blend the Soup
Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return to the pot.
Finish with Coconut Milk
Stir in coconut milk if using, and season with salt and pepper to taste. Heat through before serving.
Serve warm and enjoy your delicious squash soup!
Serving Suggestions
This squash soup pairs beautifully with a variety of sides. For a delightful contrast, serve it with a crisp green salad dressed in a light vinaigrette. The freshness of the salad complements the creamy texture of the soup, making it a balanced meal.
If you’re looking for something heartier, consider serving the soup alongside a grilled cheese sandwich or a slice of homemade bread. The gooey cheese and warm bread create a satisfying combination that will leave you feeling cozy and content.
Storage and Reheating
Leftover squash soup can be stored in an airtight container in the refrigerator for up to five days. It's a fantastic meal prep option, allowing you to enjoy a warm bowl of soup throughout the week. Just be sure to let the soup cool completely before storing it to maintain its texture and flavor.
When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally. If you find the soup has thickened too much, feel free to add a splash of vegetable broth or coconut milk to reach your desired consistency.
Variations to Try
Feel free to get creative with this recipe! For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce while blending the soup. Alternatively, you can incorporate other vegetables such as carrots or sweet potatoes for added flavor and nutrition.
For a unique twist, try adding different herbs like thyme or rosemary during the cooking process. These herbs can provide a fragrant aroma and enhance the overall taste of the soup. Don't hesitate to experiment; the beauty of cooking lies in making a recipe your own!
Questions About Recipes
→ Can I use frozen squash for this recipe?
Yes, frozen squash can be used. Just adjust cooking time as needed.
→ Is this soup vegan?
Yes, as long as you use vegetable broth and omit the coconut milk if desired.
→ How can I make this soup spicier?
Add a pinch of cayenne pepper or red pepper flakes to the soup during cooking.
→ Can I store leftovers?
Yes, store in an airtight container in the fridge for up to 3 days.
Squash Soup Easy Weeknight
This easy weeknight squash soup is a comforting and nutritious option for any dinner table.
Created by: Stella Cameron
Recipe Type: Quick & Easy
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
For the Soup
- 2 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup coconut milk (optional)
How-To Steps
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
Add the diced butternut squash, ground ginger, and ground cumin. Stir to combine and cook for another 5 minutes.
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes or until squash is tender.
Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return to the pot.
Stir in coconut milk if using, and season with salt and pepper to taste. Heat through before serving.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 36g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 4g