Squash Soup for Fall
Highlighted under: Seasonal & Festive
Warm up this autumn with a comforting bowl of squash soup, perfect for chilly days.
This squash soup is not just a dish; it's a celebration of fall flavors. With its creamy texture and warm spices, it embodies the essence of the season. Perfect for gatherings or a cozy night in.
Why You'll Love This Recipe
- Rich, velvety texture that warms your soul
- The perfect blend of sweet and savory flavors
- Easy to make and great for meal prep
Embrace the Flavors of Fall
As the leaves begin to change and the air turns crisp, there's nothing quite like a warm bowl of squash soup to celebrate the flavors of fall. This recipe combines the sweetness of butternut squash with aromatic spices, creating a dish that embodies the essence of the season. Each spoonful is a delightful reminder of cozy nights spent indoors, making it a perfect addition to your autumn menu.
Butternut squash is not only delicious but also packed with nutrients. It's rich in vitamins A and C, which support your immune system during the colder months. Paired with coconut milk, this soup offers a creamy texture while being dairy-free, making it suitable for various dietary preferences. Whether you're enjoying it as a comforting lunch or a hearty dinner, this soup is sure to satisfy.
Perfect for Meal Prep
One of the best things about this squash soup is its versatility. It's an excellent choice for meal prep, allowing you to make a big batch and store it for later use. Simply divide the soup into individual portions and store them in airtight containers in the refrigerator or freezer. This way, you can enjoy a warm, nourishing meal anytime you need it, without the hassle of cooking from scratch.
Reheating is a breeze! Just warm it up on the stove or in the microwave, and you’ll have a delicious meal ready in minutes. Add a sprinkle of fresh herbs or a dollop of yogurt on top for an extra touch of flavor. This soup can also be paired with a crusty piece of bread or a simple salad for a complete meal.
Ingredients
For the Soup
- 2 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Feel free to add toppings like roasted pumpkin seeds or a drizzle of balsamic glaze for extra flavor.
Instructions
Prepare the Squash
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
Cook the Squash
Add the cubed butternut squash, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the squash is tender.
Blend the Soup
Using an immersion blender, puree the soup until smooth. Stir in coconut milk and season with salt and pepper to taste. Heat through.
Serve hot, garnished with your favorite toppings.
Serving Suggestions
This squash soup is incredibly versatile and can be served in various ways to suit your taste. For a delightful twist, try topping it with roasted pumpkin seeds or a drizzle of balsamic glaze. These additions not only enhance the flavor but also add a beautiful presentation to your dish. You can also serve it alongside a fresh salad or some warm, crusty bread for a hearty meal.
If you're looking to elevate your soup even further, consider adding a dash of chili flakes for a bit of heat or a squeeze of lime for a zesty finish. These simple tweaks can transform the soup into a unique culinary experience that will impress your family and friends.
Storage Tips
To ensure your squash soup stays fresh and flavorful, proper storage is key. Allow the soup to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 5 days or frozen for up to 3 months. When freezing, consider portioning it out into smaller containers for easy reheating later on.
When you're ready to enjoy your frozen soup, simply thaw it in the refrigerator overnight and reheat it on the stove, stirring occasionally. If the soup thickens while stored, you can add a splash of vegetable broth or coconut milk to reach your desired consistency before serving.
Questions About Recipes
→ Can I use other types of squash?
Yes, you can substitute butternut squash with acorn or pumpkin squash.
→ How can I make this soup vegan?
This recipe is already vegan, as it uses vegetable broth and coconut milk.
→ Can I freeze the soup?
Absolutely! Let the soup cool completely before transferring it to freezer-safe containers.
→ What can I serve with this soup?
This soup pairs well with crusty bread, a salad, or grilled cheese sandwiches.
Squash Soup for Fall
Warm up this autumn with a comforting bowl of squash soup, perfect for chilly days.
Created by: Stella Cameron
Recipe Type: Seasonal & Festive
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Soup
- 2 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
How-To Steps
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
Add the cubed butternut squash, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the squash is tender.
Using an immersion blender, puree the soup until smooth. Stir in coconut milk and season with salt and pepper to taste. Heat through.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 3g