Squash Soup Blender Recipe

Name: Squash Soup Blender Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; 1 teaspoon ground ginger; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Healthy & Light

This creamy and flavorful squash soup is perfect for warming up on chilly days. Made effortlessly in a blender, it's a quick and delicious dish that everyone will love.

Created by

Vanessa Doyle

Last updated on 2025-12-24T15:39:40.028Z

This squash soup blender recipe is not only easy to make but also packed with nutrients. The vibrant color and rich flavor make it a delightful addition to any meal.

        Why You'll Love This Recipe
        Creamy texture that warms your soul
Rich and earthy flavors that comfort
Quick and easy preparation with minimal cleanup
Perfect for a cozy dinner or as a starter for guests

      

The Benefits of Squash

Butternut squash is not only delicious but also packed with nutrients. It is an excellent source of vitamins A and C, which are essential for maintaining good vision and a strong immune system. The high fiber content in squash aids digestion and promotes a feeling of fullness, making it a fantastic choice for those looking to manage their weight.

In addition to its nutritional benefits, butternut squash has a naturally sweet and nutty flavor that pairs beautifully with a variety of spices. This versatility allows it to shine in dishes beyond traditional soups, including risottos, pastas, and even desserts. Incorporating squash into your meals can add both flavor and health benefits to your diet.

Perfect Pairings

This creamy squash soup is delightful on its own, but it can be enhanced with various toppings and sides. A sprinkle of toasted pumpkin seeds or croutons adds a satisfying crunch that contrasts with the smooth texture of the soup. For a pop of freshness, consider garnishing with chopped fresh herbs like parsley or cilantro.

To make it a complete meal, serve this soup alongside a simple salad or some crusty bread. A light arugula salad tossed with lemon vinaigrette can complement the rich flavors of the soup perfectly, while a warm baguette is perfect for dipping. These pairings will elevate your dining experience and leave your guests asking for seconds.

Storage and Reheating Tips

If you happen to have leftovers, storing this squash soup is a breeze. Allow it to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to five days or frozen for up to three months. Just be sure to label the container with the date to keep track of freshness.

When you’re ready to enjoy the soup again, reheating is simple. For best results, warm it on the stove over medium heat, stirring occasionally. If the soup has thickened in the fridge, you can add a splash of vegetable broth or coconut milk to reach your desired consistency. Alternatively, you can microwave it in a microwave-safe bowl, stirring halfway through for even heating.

Ingredients

For the Soup

1 medium butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 teaspoon ground ginger
Salt and pepper to taste
Olive oil for sautéing

Instructions

Sauté the Vegetables

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.

Cook the Squash

Add the cubed butternut squash, vegetable broth, and ground ginger. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the squash is tender.

Blend the Soup

Remove the pot from heat. Using a blender, carefully blend the soup until smooth. You may need to do this in batches. Return the blended soup to the pot.

Add Coconut Milk

Stir in the coconut milk and season with salt and pepper to taste. Heat through before serving.

Why Squash Soup is a Fall Favorite

As the weather cools and the leaves begin to change, there's nothing quite like a warm bowl of squash soup to evoke the comforting flavors of fall. This dish captures the essence of the season with its rich, earthy tones and creamy texture. It's a wholesome way to enjoy the bounty of autumn harvests, especially when squash is at its peak.

The warming spices, like ginger, not only enhance the flavor but also provide health benefits such as anti-inflammatory properties. This makes squash soup not just a delicious option but also a nourishing one, perfect for those cozy evenings spent indoors.

Customizing Your Soup

One of the best aspects of this squash soup recipe is its adaptability. Feel free to experiment with your favorite herbs and spices to create a unique flavor profile. Adding a pinch of nutmeg or cinnamon can bring a warm sweetness to the soup, while a dash of cayenne pepper can introduce a subtle heat that elevates the dish.

For a protein boost, consider blending in some cooked lentils or chickpeas. This not only adds nutrition but also makes the soup heartier, perfect for a satisfying lunch or dinner. You can also try swapping in different types of squash, such as acorn or kabocha, to see how they alter the flavor and texture.

Questions About Recipes

→ Can I use frozen squash for this recipe?

Yes, frozen squash can be used, but make sure to thaw it before cooking.

→ Is there a substitute for coconut milk?

You can use heavy cream or a dairy-free alternative like almond milk, but the flavor will differ.

→ How can I make the soup spicier?

Add a pinch of cayenne pepper or some chopped fresh chili to the pot while cooking.

→ Can I store leftovers?

Yes, store in an airtight container in the refrigerator for up to 3 days.