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cabbage soup

Delicious Cabbage Squash Soup

This Delicious Cabbage Squash Soup blends the sweetness of squash with the richness of cabbage, creating a nourishing, hearty dish. Perfect for a cozy meal, it's easy to make, full of flavor, and packed with nutrients.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4 People
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 medium Butternut squash
  • 1 small head Cabbage
  • 1 medium Onion
  • 2 cloves Garlic
  • 2 medium Carrots
  • 4 cups Vegetable broth
  • 1 tablespoon Olive oil
  • 1 teaspoon Thyme
  • Salt
  • Pepper

Method
 

  1. Prepare the vegetables: Peel and dice the squash. Shred the cabbage, chop the carrots, and mince the garlic.
  2. Sauté the onions: Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
  3. Add garlic and carrots: Stir in garlic and carrots, cooking for another 2 minutes.
  4. Combine squash and cabbage: Add squash and cabbage to the pot, stirring to combine.
  5. Simmer: Pour in vegetable broth and thyme, bring to a simmer. Cover and cook for 30 minutes, until vegetables are tender.
  6. Blend (optional): For a creamier texture, use an immersion blender to blend half of the soup, leaving some chunks for texture.
  7. Adjust seasoning: Taste and adjust with salt and pepper as needed.
  8. Serve: Ladle into bowls and enjoy hot!

Notes

  • Squash Choice: Opt for butternut or acorn squash for their natural sweetness and smooth texture. These varieties blend well and give the soup a rich, velvety consistency.
  • Adjusting Consistency: If you find the soup too thick after blending, simply add a bit of vegetable broth, milk, or water until it reaches your preferred texture.
  • Freezing Tips: This soup freezes wonderfully, but the texture may slightly change once reheated. To maintain its creamy consistency, gently reheat on the stove, adding a splash of vegetable broth or milk to revive its smoothness.
  • Flavor Enhancements: For extra depth of flavor, consider adding a pinch of ground cumin or smoked paprika to the sautéing vegetables. This will enhance the earthy tones of the squash and cabbage.
  • Dairy-Free Option: To make this soup dairy-free, substitute the vegetable broth with coconut milk, and use dairy-free butter instead of regular butter for richness without the dairy.