Squash Soup Easy Weeknight

Name: Squash Soup Easy Weeknight
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Quick & Easy

This easy weeknight squash soup is warm, comforting, and perfect for chilly evenings. With minimal ingredients and maximum flavor, it’s a go-to recipe for busy nights.

Created by

Stella Cameron

Last updated on 2025-12-24T18:27:38.023Z

This squash soup is not only easy to make but also incredibly delicious. It’s the perfect dish to warm you up on a cool evening, and it can be made in under 40 minutes!

        Why You Will Love This Recipe
        Creamy and velvety texture that's satisfying and wholesome
Simple ingredients that come together quickly
Perfect for meal prep or a quick weeknight dinner

      

A Comforting Classic for Any Occasion

Squash soup is a timeless dish that warms the soul, making it a staple in many households. This easy weeknight version brings together the sweetness of butternut squash with savory onions and garlic for a delightful combination. Whether you're looking for a comforting dish after a long day or a starter for a special dinner, this soup fits the bill perfectly.

What sets this recipe apart is its simplicity. With just a handful of ingredients, it allows the natural flavors of the squash to shine through. The addition of coconut milk not only enhances the creaminess but also adds a hint of tropical flavor that makes each spoonful a delightful experience.

Nutritional Benefits of Squash

Butternut squash is not just delicious; it's also packed with nutrients. Rich in vitamins A and C, it supports immune function and promotes healthy skin. The fiber content aids in digestion, making this soup a wholesome choice for any meal. Coupled with the benefits of garlic and onions, this dish becomes a powerhouse of nutrition.

The use of coconut milk adds healthy fats, which can help improve heart health and provide a satisfying creaminess without dairy. This makes the soup suitable for various dietary preferences, including vegan and lactose-free diets. Enjoying this squash soup means indulging in a dish that's both tasty and good for you.

Perfect for Meal Prep

This squash soup is ideal for meal prep enthusiasts. It can be made in large batches and stored in the refrigerator for up to a week, or frozen for longer storage. Simply reheat for a quick, nutritious meal on busy days. The flavors only get better as the soup sits, making it a perfect option for make-ahead dinners.

To elevate your meal prep, consider adding toppings like roasted seeds, croutons, or a dollop of yogurt when serving. These additions not only enhance the flavor but also add texture and variety, making each serving feel fresh and exciting.

Ingredients

Ingredients for Squash Soup

1 medium butternut squash, peeled and diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
Olive oil for sautéing

Gather all ingredients before starting for a smoother cooking experience.

Instructions

Sauté the Vegetables

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Add the Squash

Add the diced butternut squash to the pot, stirring to combine with the onions and garlic. Cook for another 5 minutes.

Pour in the Broth

Pour in the vegetable broth and bring to a simmer. Cover and let cook for about 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste.

Serve

Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

Enjoy your warm, comforting bowl of squash soup!

Storage Tips for Squash Soup

When it comes to storing your squash soup, make sure it’s completely cooled before transferring it to airtight containers. This will help prevent condensation and maintain the soup’s quality. Store in the refrigerator for up to a week or freeze in portions for up to three months. When reheating, add a splash of vegetable broth or water to restore the desired consistency.

If you plan to freeze the soup, consider leaving out the coconut milk until you reheat it. This can help maintain its creamy texture upon reheating, preventing separation that can occur with frozen coconut milk.

Serving Suggestions

For a delightful dining experience, pair this squash soup with crusty bread or a simple side salad. A fresh arugula salad with a lemon vinaigrette complements the sweetness of the soup beautifully. You can also serve it as a starter before a hearty main course, making it a versatile addition to any meal.

To add a gourmet touch, consider garnishing with toasted pumpkin seeds, a drizzle of balsamic reduction, or a sprinkle of chili flakes for a hint of heat. These toppings can elevate the soup from simple to extraordinary, impressing family and friends alike.

Questions About Recipes

→ Can I use frozen squash?

Yes, frozen squash works well in this recipe. Just skip the peeling and dicing step.

→ How can I make this soup vegan?

This recipe is already vegan as it uses vegetable broth and coconut milk.

→ What can I serve with this soup?

This soup pairs well with crusty bread or a light salad.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days.