Best Homemade Squash Soup Recipe Step by Step
Introduction
Why This Recipe Works
Ingredients for Recipe
2 tbsp olive oil: extra virgin adds fruity notes and a glossy finish.
1 medium onion, chopped: choose yellow for sweetness.
3 garlic cloves, minced: adds warmth; keep heat low to prevent bitterness.
1 kg (about 2 lbs) squash, peeled & cubed: butternut is classic, but any dense squash works.
3 cups vegetable stock: unsalted lets you control seasoning.
½ cup coconut milk or light cream: optional, for extra silkiness.
½ tsp ground nutmeg: highlights squash’s natural sweetness.
Salt & black pepper to taste: season gradually as flavors develop.
Fresh thyme or sage (1–2 sprigs): herbal aroma lifts the soup.
Pumpkin seeds & a drizzle of olive oil for garnish: textural contrast.
Step-by-Step Instructions
- Prep the squash: Peel, seed, and cut into uniform cubes for even cooking.
- Sweat the aromatics: In a heavy pot, warm olive oil over medium heat. Add onion; cook until translucent (about 3 minutes). Add garlic and thyme; cook just until fragrant.
- Add squash & spices: Stir in squash cubes and nutmeg; coat evenly in oil and aromatics. Sauté 2–3 minutes to develop flavor.
- Simmer gently: Pour in vegetable stock, bring to a gentle boil, then reduce to low. Cover and cook 20 minutes or until squash is tender.
- Blend until silky: Remove thyme sprigs. Use an immersion blender (or transfer carefully to a stand blender) to purée until smooth.
- Finish & season: Stir in coconut milk or cream; taste and adjust salt and pepper. Warm through without boiling.
- Serve hot: Ladle into bowls, drizzle with olive oil, sprinkle pumpkin seeds, and add a crack of black pepper.
Chef’s Insight: Never let the garlic brown burnt garlic turns bitter and will shadow the soup’s sweetness.
Pro Tips & Common Mistakes to Avoid
Roast squash in the oven first (20 min at 200°C/400°F) for an even deeper, nutty flavor.
Always add cream or coconut milk after blending to avoid splitting.
Don’t overcrowd the pot,overpacking traps steam and dulls caramelization.
Over-blending on high speed can incorporate air and turn the soup frothy instead of velvety.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Serve with crusty bread or a light salad for a balanced meal. One bowl (about 300 ml) averages around 180 calories depending on cream used. Leftovers keep 3 days in the fridge in an airtight container. Reheat gently on low heat, adding a splash of stock if too thick. Freeze for up to 2 months,defrost overnight in the fridge and stir well when warming.
Best Homemade Squash Soup Recipe Step by Step
This chef-tested homemade squash soup combines caramelized squash, balanced aromatics, and a creamy finish for a rich, comforting bowl ready in under an hour.
- 2 tbsp Olive oil
- 1 medium Onion
- 3 minced Garlic cloves
- 1 kg Squash
- 3 cups Vegetable stock
- ½ cup Coconut milk or light cream
- ½ tsp Ground nutmeg
- to taste Salt & black pepper
- 1 springs Fresh thyme or sage
- as needed Pumpkin seeds
- drizzle Extra olive oil
Prep the squash: Peel, seed, and cut into uniform cubes for even cooking.
Sweat the aromatics: In a heavy pot, warm olive oil over medium heat. Add onion; cook until translucent (about 3 minutes). Add garlic and thyme; cook just until fragrant.
Add squash & spices: Stir in squash cubes and nutmeg; coat evenly in oil and aromatics. Sauté 2–3 minutes to develop flavor.
Simmer gently: Pour in vegetable stock, bring to a gentle boil, then reduce to low. Cover and cook 20 minutes or until squash is tender.
Blend until silky: Remove thyme sprigs. Use an immersion blender (or transfer carefully to a stand blender) to purée until smooth.
Finish & season: Stir in coconut milk or cream; taste and adjust salt and pepper. Warm through without boiling.
Serve hot: Ladle into bowls, drizzle with olive oil, sprinkle pumpkin seeds, and add a crack of black pepper.
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Roux Precision: Cook the butter and flour just until the raw edge disappears, this keeps the soup silky without tasting starchy.
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Broccoli Timing: Add broccoli once the broth simmers; too early and it turns dull, too late and it stays tough.
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Cheddar Matters: Always shred your own block of sharp cheddar, pre-shredded doesn’t melt smoothly.
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Heat Control: Keep the pot at a gentle simmer after adding milk and cheese; boiling will cause graininess.
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Final Lift: Stir in parsley or a squeeze of lemon right before serving to brighten the richness.
FAQs
This isn’t just another “simple squash soup”,it’s a chef-crafted bowl of golden comfort you can master at home. Try it once, and it’ll become your go-to autumn recipe. If you loved this guide, share it with fellow soup lovers or pin it to your recipe board to inspire your next cozy night in.
