Squash Soup Blender Recipe
Highlighted under: Healthy & Light
This creamy squash soup is a delightful blend of flavors, perfect for a cozy meal.
This squash soup is not only healthy but also incredibly easy to make. Using a blender, you can achieve a velvety texture that makes this dish comforting and satisfying.
Why You'll Love This Recipe
- Rich, savory flavor with a hint of sweetness
- Smooth and creamy texture that's easy to enjoy
- Ideal for a quick weeknight dinner or meal prep
A World of Flavor in Every Spoonful
Not only does this squash soup deliver on taste, but it also showcases the wonderful versatility of butternut squash. This humble vegetable is packed with nutrients and adds a natural sweetness that balances beautifully with the savory spices. Ground cumin brings an earthy depth, making each spoonful a warm hug for your taste buds.
The combination of creamy coconut milk makes this soup even more special. It provides a rich texture that enhances the overall flavor experience. Whether you're enjoying it on a cold winter evening or serving it at a dinner party, this soup is sure to impress your guests and family alike.
Perfect for Any Occasion
This squash soup is incredibly versatile, ideal for a quick weeknight dinner or a comforting meal prep option. You can whip it up in less than an hour, making it an excellent choice for busy schedules. Simply double the recipe, and you have delicious leftovers for lunch or dinner throughout the week.
Moreover, this recipe can easily be customized to suit your preferences. Add a pinch of nutmeg for warmth or a dash of chili powder for a kick. You can also top it with roasted seeds or a dollop of yogurt for extra flavor and texture.
Ingredients
For the Soup
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup coconut milk (optional)
Make sure to have all ingredients ready before you start cooking for a smooth process!
Instructions
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
Cook the Squash
Add the cubed butternut squash to the pot along with the ground cumin. Stir well to combine and cook for another 5 minutes.
Add Broth and Simmer
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes, or until the squash is tender.
Blend the Soup
Using a blender, carefully blend the soup until smooth. You may need to do this in batches. If desired, stir in coconut milk for added creaminess.
Season and Serve
Season with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs.
Enjoy your homemade squash soup!
Serving Suggestions
When serving your creamy squash soup, consider pairing it with a slice of crusty bread or a light salad for a balanced meal. A sprinkle of toasted pumpkin seeds or croutons on top can add a delightful crunch, contrasting beautifully with the soup's smooth texture.
For a gourmet touch, drizzle a bit of balsamic glaze or a swirl of herb oil over each bowl before serving. This not only enhances the visual appeal but also elevates the flavor profile, creating an inviting dish that’s perfect for entertaining.
Storage and Reheating Tips
If you have leftovers, store the soup in airtight containers in the refrigerator for up to three days. The flavors will continue to meld, making it even tastier the next day. For longer storage, consider freezing the soup in individual portions for easy meals later on.
When reheating, gently warm the soup on the stove over low heat, stirring occasionally to maintain its creamy texture. If it thickens too much during storage, simply add a splash of vegetable broth or coconut milk to bring it back to the desired consistency.
Questions About Recipes
→ Can I use frozen squash?
Yes, frozen squash works well. Just make sure to thaw it before cooking.
→ Can I make this soup vegan?
Absolutely! Just omit the coconut milk or use a plant-based cream alternative.
→ How long can I store leftovers?
Stored in an airtight container, this soup can last in the refrigerator for up to 5 days.
→ Can I freeze the soup?
Yes, this soup freezes well. Just make sure to cool it completely before transferring it to freezer-safe containers.
Squash Soup Blender Recipe
This creamy squash soup is a delightful blend of flavors, perfect for a cozy meal.
Created by: Vanessa Doyle
Recipe Type: Healthy & Light
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
For the Soup
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup coconut milk (optional)
How-To Steps
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
Add the cubed butternut squash to the pot along with the ground cumin. Stir well to combine and cook for another 5 minutes.
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes, or until the squash is tender.
Using a blender, carefully blend the soup until smooth. You may need to do this in batches. If desired, stir in coconut milk for added creaminess.
Season with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 36g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 4g