Squash Soup Easy Weeknight
Highlighted under: Quick & Easy
This easy weeknight squash soup is creamy, comforting, and packed with flavor, making it the perfect dish for a cozy dinner.
This squash soup is not only easy to make but also a delightful way to enjoy the rich flavors of fall. Perfect for weeknight dinners, it comes together quickly and uses simple ingredients.
Why You Will Love This Recipe
- Creamy texture that warms you from the inside out
- Naturally sweet and savory flavors from fresh squash
- Quick and easy dish that can be made in under an hour
A Comforting Bowl of Goodness
There's something inherently comforting about a warm bowl of squash soup, especially on a chilly evening. The creamy texture envelops you like a warm hug, while the natural sweetness of the butternut squash brings a delightful balance to the dish. This soup isn’t just a meal; it’s an experience that warms the soul and nourishes the body.
The vibrant orange hue of the soup adds a cheerful touch to your dinner table, making it an inviting option for family gatherings or a cozy night in. Each spoonful is a reminder of the simple joys of homemade cooking, offering both satisfaction and comfort.
Health Benefits of Squash
Butternut squash is not only delicious; it’s also packed with nutrients. Rich in vitamins A and C, this squash supports your immune system and promotes healthy skin. The high fiber content aids digestion, making this soup a great choice for those looking to eat healthily without sacrificing flavor.
Moreover, the addition of coconut milk enhances the nutritional profile of this dish. Coconut milk provides healthy fats that are essential for absorbing fat-soluble vitamins, and it adds a creamy finish that elevates the overall taste. With every bowl, you're treating your body to a nutritious and satisfying meal.
Perfect for Any Occasion
This squash soup is incredibly versatile, making it suitable for various occasions. Whether you're preparing a quick weeknight dinner, hosting a dinner party, or looking for a comforting lunch option, this recipe fits the bill perfectly. It pairs wonderfully with crusty bread or a fresh green salad, creating a well-rounded meal.
Additionally, it's a fantastic dish for meal prepping. You can make a large batch and store it in the refrigerator or freezer for future meals. Just reheat and enjoy whenever you need a comforting, nourishing dish without the hassle of cooking from scratch.
Ingredients
For the Soup
- 2 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coconut milk
Gather all ingredients before you start cooking for a smoother preparation process.
Instructions
Sauté the Aromatics
In a large pot, heat a tablespoon of 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 cubed butternut squash to the pot and stir to combine with the aromatics. Cook for another 5 minutes.
Simmer
Pour in the vegetable broth and add the ground cumin, salt, and black pepper. Bring the mixture 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.
Finish with Coconut Milk
Stir in the coconut milk and heat through. Adjust seasoning if necessary, then serve warm.
Serve the soup with a sprinkle of fresh herbs or a drizzle of olive oil for added flavor.
Serving Suggestions
To make your squash soup even more delightful, consider adding toppings such as roasted pumpkin seeds, a drizzle of balsamic reduction, or a sprinkle of fresh herbs like cilantro or parsley. These additions can enhance both the flavor and presentation of the soup, making it a feast for the eyes as well as the palate.
For a heartier meal, serve the soup alongside a slice of toasted sourdough or a warm baguette. The crusty bread will complement the smooth texture of the soup, allowing you to dip and savor each bite.
Storage Tips
If you have leftovers, storing your squash soup is easy! Allow it to cool completely before transferring it to an airtight container. The soup will keep in the refrigerator for up to five days, or you can freeze it for up to three months. Just be sure to leave some space in the container, as liquids expand when frozen.
When reheating, gently warm it on the stove over low heat, stirring occasionally. If the soup has thickened, you can add a splash of vegetable broth or water to achieve your desired consistency.
Variations to Try
Feel free to get creative with this squash soup recipe! You can add spices like nutmeg or cinnamon for a warm, seasonal twist. For a spicier version, consider incorporating a pinch of cayenne pepper or some diced jalapeños. These variations can elevate the flavor profile and personalize the dish to your liking.
You can also experiment with different types of squash, such as acorn or pumpkin, to create unique flavors. Each type of squash has its own distinct taste and texture, allowing you to tailor the soup to your preferences while keeping it deliciously comforting.
Questions About Recipes
→ Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days.
→ Can I freeze the soup?
Absolutely! Let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months.
→ What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a green salad, or grilled cheese sandwiches.
→ Can I substitute other types of squash?
Yes, you can use acorn squash or pumpkin instead of butternut squash for a different flavor profile.
Squash Soup Easy Weeknight
This easy weeknight squash soup is creamy, comforting, and packed with flavor, making it the perfect dish for a cozy dinner.
Created by: Hallie Foster
Recipe Type: Quick & Easy
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
For the Soup
- 2 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coconut milk
How-To Steps
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the cubed butternut squash to the pot and stir to combine with the aromatics. Cook for another 5 minutes.
Pour in the vegetable broth and add the ground cumin, salt, and black pepper. Bring the mixture 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 and heat through. Adjust seasoning if necessary, then serve warm.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 500mg
- Total Carbohydrates: 36g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 4g