Squash Soup Easy Weeknight
Highlighted under: Quick & Easy
Enjoy a comforting bowl of squash soup that's perfect for a quick weeknight dinner.
This squash soup is a delightful addition to your weeknight meals. With its creamy texture and rich flavor, it's sure to become a family favorite!
Why You'll Love This Recipe
- Creamy texture that's both comforting and satisfying
- Naturally sweet flavor from the squash
- Quick and easy to prepare on busy weeknights
The Benefits of Squash
Butternut squash is not only delicious but also packed with essential nutrients. It's rich in vitamins A and C, which support a healthy immune system and promote good vision. Additionally, this vibrant vegetable contains antioxidants that help combat oxidative stress in the body, making it a fantastic choice for your diet. Incorporating squash into your meals can also aid in digestion due to its high fiber content, making it a perfect ingredient for a soothing soup.
Moreover, butternut squash is a low-calorie vegetable, which makes it an excellent option for those looking to maintain or lose weight. Its natural sweetness can satisfy cravings for richer, more calorie-dense foods, allowing you to enjoy a comforting dish without the guilt. Plus, the creamy texture of the soup provides a feeling of indulgence, ensuring that you won't feel deprived.
Perfect for Meal Prep
This squash soup is an ideal candidate for meal prepping. You can easily make a large batch at the beginning of the week and store it in the refrigerator or freezer for later use. When stored properly, the soup can last up to five days in the fridge or three months in the freezer, making it a convenient option for busy nights when you don’t have time to cook.
To reheat, simply warm it in a pot over low heat or in the microwave until heated through. If the soup thickens in the fridge, you can add a splash of vegetable broth or water to reach your desired consistency. Keeping a portion of this soup on hand will ensure you always have a healthy, homemade meal at your fingertips.
Serving Suggestions
For a delightful presentation, serve your squash soup in a bowl topped with a drizzle of coconut milk or a sprinkle of toasted pumpkin seeds. This not only enhances the visual appeal but also adds a crunchy texture that pairs beautifully with the creamy soup. A sprinkle of fresh herbs, such as cilantro or parsley, can also brighten up the dish, providing a fresh contrast to the rich flavors.
To round out your meal, consider pairing the soup with a crusty loaf of bread or a fresh salad. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette can complement the soup nicely, providing a refreshing balance. Whether enjoyed alone or as part of a larger meal, this squash soup is sure to be a hit.
Ingredients
For the Soup
- 2 medium butternut squashes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup coconut milk (optional)
Gather all the ingredients before you start cooking for a smoother process.
Instructions
Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Cook the Squash
Add the diced butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
Blend the Soup
Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches.
Add Coconut Milk
Stir in the coconut milk for added creaminess, and season with ground ginger, salt, and pepper to taste. Heat for an additional 5 minutes.
Serve hot, garnished with a drizzle of coconut milk or a sprinkle of pumpkin seeds.
Storage Tips
To ensure your squash soup remains fresh and flavorful, store it in an airtight container. If you're freezing the soup, leave some space in the container for expansion as it freezes. Label the container with the date so you can keep track of how long it has been in the freezer.
When reheating, always check the temperature to ensure it's heated evenly. Stirring occasionally while warming can help maintain a consistent heat throughout the soup. If you notice any separation in the ingredients during storage, give it a good stir before serving.
Variations to Try
Feel free to customize this squash soup to suit your taste preferences! Adding spices such as nutmeg or cinnamon can provide a warm, cozy flavor profile that enhances the natural sweetness of the squash. For a spicy kick, consider adding a pinch of cayenne pepper or some diced jalapeños.
You can also mix in other vegetables like carrots, sweet potatoes, or even apples for added depth and flavor. Each variation can create a unique twist on this classic recipe, ensuring you never get bored of this comforting dish.
Questions About Recipes
→ Can I use frozen squash for this recipe?
Yes, frozen squash can be used. Just adjust the cooking time as needed.
→ Can I make this soup ahead of time?
Absolutely! The soup can be made in advance and stored in the fridge for up to 3 days.
→ Is this soup vegan?
Yes, as long as you use vegetable broth and omit the coconut milk, it's vegan.
→ What can I serve with this soup?
This soup pairs well with crusty bread or a fresh salad.
Squash Soup Easy Weeknight
Enjoy a comforting bowl of squash soup that's perfect for a quick weeknight dinner.
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 squashes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup coconut milk (optional)
How-To Steps
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the diced butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches.
Stir in the coconut milk for added creaminess, and season with ground ginger, salt, and pepper to taste. Heat for an additional 5 minutes.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 38g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 4g