Squash Soup Blender Recipe
Highlighted under: Healthy & Light
This squash soup blender recipe is a creamy, comforting dish that's perfect for any season.
This delicious squash soup is not only easy to make, but it also warms the soul on a chilly day. Using a blender to create a velvety texture, this recipe is a must-try!
Why You'll Love This Recipe
- Creamy texture that comforts the soul
- Natural sweetness from the squash
- Quick and easy to prepare in a blender
A Perfectly Creamy Soup
This squash soup blender recipe offers a luxurious, creamy texture that is sure to please your palate. The butternut squash brings a natural richness that, when blended, creates a velvety consistency. Each spoonful envelops your senses, making it a comforting choice for chilly evenings or anytime you crave something warm and satisfying.
The inclusion of coconut milk not only enhances the creaminess but also adds a subtle sweetness that perfectly complements the squash. This makes the soup a delightful treat for both the young and the young at heart. Whether served as an appetizer or a main course, this soup is an excellent addition to any meal.
Seasonal Versatility
One of the best things about this squash soup is its versatility across seasons. While it shines in autumn when squash is in abundance, it's equally enjoyable throughout the year. The ingredients are easy to find, making it a great option for any time you want a warm, nourishing meal.
You can also customize this recipe according to the season. In the fall, consider adding spices like nutmeg or cinnamon for a warm, festive touch. In summer, try incorporating fresh herbs such as basil or cilantro to brighten the flavors. This adaptability ensures that your squash soup remains a favorite no matter the occasion.
Quick and Easy Preparation
Preparing this squash soup is not only quick but also incredibly straightforward. With just a handful of ingredients and minimal prep time, you can have a delicious meal ready in under an hour. The use of a blender simplifies the process, allowing you to enjoy smooth, creamy soup without the fuss of traditional cooking methods.
Perfect for busy weeknights or last-minute gatherings, this recipe is a lifesaver. Just sauté, simmer, and blend, and you’ll have a wholesome dish that impresses both family and friends. Plus, you can make a large batch and store leftovers in the fridge or freezer, making future meals even easier.
Ingredients
Gather the following ingredients to make this delightful squash soup:
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground ginger
- Salt and pepper to taste
- Olive oil for sautéing
Make sure you have everything ready before you start cooking!
Instructions
Follow these simple steps to create your squash soup:
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté for about 5 minutes until softened.
Cook the Squash
Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes until the squash is tender.
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
Finish with Coconut Milk
Stir in the coconut milk and ground ginger. Season with salt and pepper to taste. Heat through and serve warm.
Enjoy your delicious homemade squash soup!
Nutritional Benefits
Butternut squash is not only delicious but also packed with nutrients. Rich in vitamins A and C, it supports healthy vision and boosts your immune system. Additionally, it's a great source of dietary fiber, which aids digestion and promotes a feeling of fullness, making this soup a smart choice for those watching their weight.
Coconut milk adds healthy fats to the mix, providing energy and promoting heart health. The combination of these ingredients means that your bowl of squash soup is not just a comfort food but also a nourishing meal that contributes to your overall well-being.
Serving Suggestions
This squash soup pairs wonderfully with a variety of accompaniments. Consider serving it with crusty bread or a fresh salad for a complete meal. A sprinkle of toasted pumpkin seeds or a dollop of yogurt on top adds a delightful crunch and creaminess, elevating the dish to new heights.
For a more filling option, you can also serve the soup alongside grilled cheese sandwiches or quesadillas. These pairings complement the soup's flavors and make for a satisfying dining experience, whether it's a cozy dinner at home or a gathering with friends.
Storage and Reheating Tips
If you find yourself with leftovers, you’re in luck! This squash soup stores beautifully in an airtight container in the refrigerator for up to five days. For longer storage, consider freezing it in individual portions. This makes it easy to reheat for a quick lunch or dinner later on.
When reheating, do so gently on the stove over low heat, stirring occasionally. If the soup thickens too much after refrigeration, simply add a splash of vegetable broth or water to restore its creamy consistency. Enjoy the comforting flavors any day of the week with minimal effort!
Questions About Recipes
→ Can I use other types of squash?
Yes, you can substitute with acorn squash or kabocha squash.
→ How long can I store the soup?
You can store the soup in the refrigerator for up to 3 days or freeze it for up to 3 months.
→ Can I make this soup vegan?
Yes, this recipe is already vegan when using vegetable broth and coconut milk.
→ What's a good side to serve with this soup?
A slice of crusty bread or a simple salad pairs wonderfully with this soup.
Squash Soup Blender Recipe
This squash soup blender recipe is a creamy, comforting dish that's perfect for any season.
Created by: Vanessa Doyle
Recipe Type: Healthy & Light
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground ginger
- Salt and pepper to taste
- Olive oil for sautéing
How-To Steps
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté for about 5 minutes until softened.
Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes until the squash is tender.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
Stir in the coconut milk and ground ginger. Season with salt and pepper to taste. Heat through and serve warm.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 3g