Squash Soup for Fall
Highlighted under: Seasonal & Festive
Warm up this fall with a comforting bowl of squash soup, perfect for chilly evenings.
This squash soup combines the natural sweetness of squash with warm spices, making it a cozy dish for autumn gatherings.
Why You'll Love This Recipe
- Rich, creamy texture that warms your soul
- Perfect balance of sweet and savory flavors
- Easy to make with seasonal ingredients
The Benefits of Squash in Your Diet
Butternut squash is not only delicious but also packed with nutrients. It's an excellent source of vitamins A and C, which are essential for maintaining a healthy immune system and promoting good vision. The high fiber content in squash aids digestion and helps in regulating blood sugar levels, making it a fantastic choice for those watching their carbohydrate intake.
In addition to being nutritious, butternut squash is incredibly versatile. It can be roasted, mashed, or pureed to create a variety of dishes, from soups to casseroles. The natural sweetness of the squash pairs beautifully with spices like ginger and cinnamon, which not only enhance the flavor but also offer additional health benefits.
Choosing the Right Ingredients
For the best flavor in your squash soup, opt for fresh, seasonal ingredients. Look for firm, heavy butternut squash without any blemishes or soft spots. Fresh garlic and onions will also elevate the dish, providing a strong aromatic base that complements the sweetness of the squash.
Coconut milk adds a rich creaminess to the soup while keeping it dairy-free. If you prefer a lighter version, you can replace coconut milk with a lower-fat alternative like almond milk, but keep in mind that it may alter the flavor profile. Always taste as you go to ensure your soup comes out just the way you like it.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil for sautéing
Gather all ingredients before you start cooking for a smoother process.
Instructions
Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
Cook the Squash
Add the diced butternut squash, ginger, and cinnamon to the pot. Stir well and cook for another 5 minutes.
Add Broth and Simmer
Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 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.
Serve
Serve hot, garnished with a drizzle of coconut milk or a sprinkle of cinnamon if desired.
Enjoy your homemade squash soup with crusty bread or a fresh salad.
Tips for Storing Leftovers
If you find yourself with leftover squash soup, you're in luck! This soup stores beautifully in the refrigerator for up to five days. Just make sure to let it cool completely before transferring it to an airtight container. When you're ready to enjoy it again, simply reheat on the stovetop or in the microwave until warmed through.
For long-term storage, consider freezing the soup. Allow it to cool completely, then pour it into freezer-safe containers or zip-top bags. It can be frozen for up to three months. When you're ready to eat it, thaw overnight in the fridge and reheat, adding a splash of vegetable broth if needed to restore its creamy texture.
Serving Suggestions
This squash soup pairs wonderfully with crusty bread or a light salad for a complete meal. Consider serving it with a side of garlic bread or a fresh green salad dressed with a tangy vinaigrette to balance the richness of the soup. You can also sprinkle some roasted pumpkin seeds on top for added crunch and nutrition.
For a gourmet touch, garnish your soup with a swirl of coconut milk, a sprinkle of cinnamon, or even some fresh herbs like cilantro or parsley. These simple additions can elevate your dish and impress your family or guests.
Questions About Recipes
→ Can I use other types of squash?
Yes, you can substitute butternut squash with other varieties like acorn or pumpkin.
→ Is this soup vegan?
Yes, this recipe is completely vegan as it uses vegetable broth and coconut milk.
→ How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
→ Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance and reheats well.
Squash Soup for Fall
Warm up this fall with a comforting bowl of squash soup, perfect for chilly evenings.
Created by: Stella Cameron
Recipe Type: Seasonal & Festive
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil for sautéing
How-To Steps
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
Add the diced butternut squash, ginger, and cinnamon to the pot. Stir well and cook for another 5 minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20 minutes or until the squash is tender.
Using an immersion blender, blend the soup until smooth. Stir in the coconut milk and season with salt and pepper.
Serve hot, garnished with a drizzle of coconut milk or a sprinkle of cinnamon if desired.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 3g