Squash Soup for Fall
Highlighted under: Seasonal & Festive
Warm up this season with a comforting bowl of squash soup, perfect for chilly fall days.
This squash soup is a delightful way to embrace the flavors of fall. Made with fresh squash and warming spices, it’s a dish that is both nutritious and satisfying.
Why You Will Love This Recipe
- Rich, creamy texture that warms the soul
- Packed with seasonal flavors and spices
- Healthy and comforting, perfect for any occasion
A Comforting Fall Favorite
As the leaves turn and the air becomes crisp, there's nothing quite like a warm bowl of squash soup to evoke the coziness of fall. This recipe brings together the rich, nutty flavor of butternut squash with aromatic spices like ginger and cinnamon, creating a dish that is not only comforting but also deeply satisfying. Each spoonful is like a hug in a bowl, perfect for those chilly evenings when you want to snuggle up with something delicious.
Squash soup is versatile and can be enjoyed as an appetizer or a hearty main course. It pairs wonderfully with crusty bread or a fresh salad, making it a great choice for gatherings or family dinners. Plus, it's easy to prepare, allowing you to spend more time enjoying the company of your loved ones and less time in the kitchen.
Health Benefits of Squash
Butternut squash isn't just delicious; it's also packed with nutrients. Rich in vitamins A and C, it supports immune health and promotes healthy skin. Additionally, its high fiber content aids in digestion, making this soup a nutritious option for everyone. By incorporating seasonal produce like squash into your meals, you’re not only enhancing your diet but also supporting local farmers and sustainable practices.
This soup is naturally vegan and gluten-free, making it a fantastic choice for those with dietary restrictions. The addition of coconut milk adds creaminess without the dairy, ensuring that everyone at your table can enjoy a bowl of this delightful dish.
Ingredients
Main Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 cup 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 cooking
Gather all your ingredients and get ready to enjoy a delicious bowl of soup!
Instructions
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
Cook the Squash
Add the cubed butternut squash, vegetable broth, ground ginger, and ground cinnamon to the pot. 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, blend the soup until smooth. Alternatively, carefully transfer to a blender in batches.
Add Coconut Milk
Stir in the coconut milk and season with salt and pepper to taste. Heat through and serve warm.
Enjoy your delicious squash soup with a slice of crusty bread!
Tips for the Perfect Soup
To enhance the flavors of your squash soup, consider roasting the butternut squash before adding it to the pot. Simply toss the cubes with a bit of olive oil and roast them in the oven until caramelized. This step adds a depth of flavor that takes the soup to the next level.
If you prefer a spicier kick, feel free to add a pinch of cayenne pepper or a dash of hot sauce when blending the soup. This will complement the sweetness of the squash beautifully and give your dish an exciting twist.
Storage and Reheating
Leftover squash soup can be stored in an airtight container in the refrigerator for up to five days. Simply reheat on the stove over low heat, stirring occasionally to prevent scorching. If the soup thickens too much after refrigeration, add a splash of vegetable broth or coconut milk while reheating to reach your desired consistency.
For longer storage, consider freezing the soup. Allow it to cool completely before transferring to freezer-safe containers. It can last up to three months in the freezer. When you're ready to enjoy it again, thaw overnight in the refrigerator and reheat as described above.
Questions About Recipes
→ Can I use other types of squash?
Yes, you can substitute butternut squash with acorn squash or pumpkin.
→ How can I make this soup vegan?
This recipe is already vegan-friendly as it uses vegetable broth and coconut milk.
→ Can I freeze the leftover soup?
Absolutely! Let the soup cool completely before transferring it to airtight containers for freezing.
→ What can I serve with this soup?
It pairs well with crusty bread, grilled cheese sandwiches, or a fresh salad.
Squash Soup for Fall
Warm up this season with a comforting bowl of squash soup, perfect for chilly fall days.
Created by: Stella Cameron
Recipe Type: Seasonal & Festive
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Main Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 cup 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 cooking
How-To Steps
In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
Add the cubed butternut squash, vegetable broth, ground ginger, and ground cinnamon to the pot. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the squash is tender.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender in batches.
Stir in the coconut milk and season with salt and pepper to taste. Heat through and serve warm.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 3g