Squash Soup Recipe
131 kcal
28 g
2 g
4 g
I don’t know about you, but I’m ready for fall. In our corner of the Midwest the weather shifts quickly—cool mornings can give way to warm afternoons—and that unpredictability always makes me eager for the colder months. Fall and winter are my favorite seasons, and one of the quickest ways I help the season arrive in the kitchen is by making squash soup. It’s comforting, simple to prepare, and fills the house with cozy aromas.
I’m particular about squash soup because I’ve had both excellent and disappointing versions. I used to favor squash topped with butter and brown sugar, but I’ve learned there are lighter, equally delicious approaches. With the right seasonings and a touch of tang from sour cream or yogurt at the end, the flavors really shine without excess sweetness.
A helpful tip I learned from my mother makes peeling pumpkins and squash far easier: roast them briefly. If you’re preparing squash for canning or for a soup that needs intact pieces, don’t overcook—just a short roast loosens the skin and makes seed removal simple. For medium to large squash, 10–15 minutes at 350°F is usually enough. Slice the squash in half, place it cut-side down on a baking sheet or directly on the oven rack, and bake until the skin begins to loosen. After a few minutes of cooling the skin will peel away easily and the seeds will lift out with minimal effort.
For blending the final soup, immersion blenders are convenient because they let you puree the soup right in the pot. If you don’t have one, a standard countertop blender works perfectly—just blend in batches and be careful with hot liquid. This recipe is written for a slow cooker, which gently develops the flavors, but you can adapt it to the stovetop if you prefer a faster finish.
Ingredients
12 people
-
6 lbs
butternut squash -
2
Tbsp olive oil -
2
large onions – sliced -
2
Tbsp brown sugar -
1
Tbsp fresh ginger – minced -
2
sticks cinnamon -
1 ¼ tsp
salt -
6 cups
vegetable broth -
2 cups
water
Instructions
-
Preheat the oven to 350 degrees F.
-
Slice the squash in half. Place the squash directly on the oven rack, or on a baking sheet.
-
Bake for 15 minutes, or until the skin is slightly loosened.
-
Remove from the oven and allow it to cool for a few minutes.
-
Meanwhile, sauté the onion in the olive oil for 3–4 minutes, or until tender.
-
Add the brown sugar, ginger and garlic. Cook for another minute to release the aromas.
-
Combine all ingredients in a crockpot, including the squash flesh scraped from the shells and the cinnamon sticks.
-
Cook on low for 6–8 hours or high for 4–6 hours, until the squash is very tender and the flavors are melded.
-
Remove the cinnamon sticks before blending.
-
Puree with an immersion blender until smooth, or carefully transfer batches to a regular blender and blend until silky. Return to the crockpot or pot to reheat gently if needed.
Notes
The recipe yields approximately 12 servings, roughly 3 quarts in total. Each serving is about 1 cup. Those portions make it a good choice for family meals or for sharing at a small gathering.
If you prefer a creamier texture, stir in a few tablespoons of sour cream, plain yogurt, or a splash of cream after pureeing. For extra depth, finish with a squeeze of lemon juice or a pinch of freshly ground black pepper to brighten the flavors. Leftovers store well in the refrigerator for 3–4 days and freeze nicely for longer keeping.
Nutrition
Calories: 131 kcal (7%)
Carbohydrates: 28 g (9%)
Protein: 4 g (8%)
Fat: 2 g (3%)
Fiber: 7 g (29%)
Sugar: 9 g (10%)
Tried this recipe?
Share your experience and any favorite tweaks you made to the seasonings or finishing touches. This soup is versatile and responds well to small adjustments to suit your taste.