It is not hard to make soup out of squash but just in case you have never tried it, this is how easy it is. In fact, any Winter squash you wish to use and any liquid can be substituted here in this recipe. It is one of my *anything goes* recipes that is simple, healthy and delicious and perfect for cold weathered days.
~Squash Soup & Biscuits~Course: SoupsDifficulty: Easy
A winter favorite soup that is healthy and delicious!
1 Sweet Dumpling Squash Medium
1 Golden Acorn Squash Medium
1 Yam Medium
1 Banana Optional
1 Yellow Onion Small-diced
1 32 oz Bouillon 1 whole box + liquid of your choice. *See notes
1 tsp Thyme
1 tsp Oregano
Salt & Pepper to taste
½ tsp Ginger
½ tsp Ground Cinnamon
¼ tsp Ground Cloves
Water, Cream or Milk for consistency
- Prep-Squash & Yam
- Cut squash in half and take the seeds out. Be careful here. Squash can be hard to cut. Take it slow and watch what you are doing.
- Add the yam after de-seeding the squash and rub all with olive oil.
- *You do not have to skin the yam. Just bake it with skin on with the rest of the squash. Poke a couple of holes in it so it doesn’t pop. *sometimes they do that*.
- Salt and Pepper (or don’t).
- Put all face down on a lined baking sheet.
- Bake at 350° until tender. About an hour-ish. Check the oven every 1/2 hour so you don’t burn them. Depending on the size of the squash and your oven, you may have more time to cook. You can tell they are done when poked with a fork and are soft.
- Prep Onion & Saute
- In a pot large enough to handle the squash soup, saute the diced onion in oil or butter (your choice) until the onion is clear.
- In The Pot
- When the squash is cooled enough to handle, scoop out the pulp into the pot that the onion is in. Keeping the flavor is key to this, so I do the one pot soup here. The skin is easy enough to just slide off the yam and squash. If not, don’t worry, just scoop it out with a spoon.
- Mash it all up in the pot. Add the banana (optional).
- Add spices
- Add the bouillon. If you do not want so much bouillon, this is the point where you can add another liquid such as water, milk, cream.
- This is also the point of making the consistency to your liking. Thick or thin, it’s your choice.
- use an immersion blender to get this really smooth. If you like a denser soup, mashing will do you just fine.
- *This is a great veggie soup depending on the liquids added. Substituting is perfect for this recipe. You can just add water and seasonings and it will be great tasting. Add half the amount at a time. Again, depending on the size of your squash you may need more or less of the recipe’s 32 oz. liquid.
- You can use a counter blender for this. I just use the pot and immersible blender because I cook the onions in the pot for less clean up. However, anyway you wish to blend this will be the way it works best for you.
- I sometimes bake the squash, refrigerate it, and make the soup the next day. It shortens the time if I have guests yet has the same day taste.
- Use any Winter Squash. This is a basic how-to, so use any squash you can find will be great. Taste test it. However, I have never tried Spaghetti Squash pureed this way.
- Mixing sweet squash with nutty squash adds a rich flavor.
- Add a dollop of sour cream or yogurt and sprinkle with cut chives. Or glazed chopped pecans give it a sweet Winter’s touch.
- You can even have this as a cold soup. It is tasty just as well.
I did a Mix The Mix with this. Yes, I did and it was good and simple with Bisquick. You can click on the image and go to that recipe too. Simple, and again, adding flavors to the mix added a special hearty addition to the soup.
There you go, a very simple basic squash soup recipe that is healthy as well as tasty. Adding your favorite seasonings and liquids and dollops of sour cream can make a wonderful cold weather soup any which way you choose.