Squash Soup Blender Recipe

Name: Squash Soup Blender Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced butternut squash; 1 cup diced carrots; 1 onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; Salt and pepper to taste; 1 tablespoon olive oil; 1 teaspoon ground ginger; 1/2 teaspoon cinnamon

Highlighted under: Healthy & Light

This creamy and comforting squash soup is perfect for chilly days. Made easily in a blender, this recipe brings warmth and flavor to your table.

Created by

Vanessa Doyle

Last updated on 2025-12-24T17:57:36.592Z

This squash soup is not only delicious but also easy to prepare. Blending the ingredients gives it a smooth texture that's ideal for a cozy dinner.

        Why You'll Love This Recipe
        Rich and creamy texture that warms your soul
Packed with nutrients and flavor from fresh squash
Quick and easy to make with minimal cleanup

      

The Perfect Comfort Food

When the temperature drops and the air turns crisp, there's nothing quite like a warm bowl of soup to bring comfort and nourishment. This squash soup, with its rich and creamy texture, is ideal for those chilly days when you crave something that envelops you in warmth. The combination of butternut squash and carrots not only provides a delightful sweetness but also offers a hearty and satisfying meal that can stand alone or complement your favorite sandwich.

This recipe showcases the natural flavors of the squash, enhanced by the aromatic spices of ginger and cinnamon. The addition of coconut milk adds a luxurious creaminess, making each spoonful a delightful experience. Whether you're winding down after a long day or hosting a gathering, this soup is sure to impress every palate at your table.

Nutritional Benefits

Butternut squash is a powerhouse of nutrition packed with vitamins A and C, fiber, and antioxidants. These nutrients play a vital role in maintaining overall health, supporting immune function, and promoting healthy skin. When combined with carrots, which are rich in beta-carotene, this soup becomes a delicious way to boost your nutrient intake while enjoying a comforting meal.

The use of coconut milk not only enhances the creamy texture of the soup but also introduces healthy fats that can support heart health and provide a source of energy. This makes the squash soup not just a tasty dish but also a wholesome choice for anyone looking to nourish their body without sacrificing flavor.

Versatile Serving Suggestions

While this squash soup is delightful on its own, there are numerous ways to elevate your serving experience. Consider topping your soup with a sprinkle of toasted pumpkin seeds or a drizzle of chili oil for an added crunch and a hint of heat. You could also pair it with some crusty bread or a fresh salad to create a complete meal that’s both satisfying and nutritious.

For those who enjoy a touch of gourmet flair, a swirl of basil or cilantro pesto can add a burst of freshness and color. Whether you serve it as an appetizer or a main dish, this squash soup can easily adapt to fit your dining occasion, making it a versatile addition to your culinary repertoire.

Ingredients

For the Soup

2 cups diced butternut squash
1 cup diced carrots
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
1 tablespoon olive oil
1 teaspoon ground ginger
1/2 teaspoon cinnamon

Ensure all vegetables are chopped to similar sizes for even cooking.

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant, about 3 minutes. Then add the diced squash and carrots, cooking for another 5 minutes.

Add Broth and Simmer

Pour in the vegetable broth and add the ground ginger and cinnamon. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the squash and carrots are tender.

Blend the Soup

Remove the pot from heat and let it cool slightly. Carefully transfer the soup to a blender, add the coconut milk, and blend until smooth. You may need to do this in batches.

Season and Serve

Return the blended soup to the pot. Season with salt and pepper to taste. Heat gently before serving. Enjoy your delicious squash soup!

Serve hot, garnished with a sprinkle of cinnamon or a drizzle of coconut milk if desired.

Storage Tips

This squash soup stores wonderfully, making it a perfect candidate for meal prep. Allow the soup to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 5 days, which means you can enjoy it for lunch or dinner throughout the week. If you're looking to extend its shelf life, consider freezing the soup. It freezes well for up to three months, allowing you to savor a taste of comfort any time you desire.

When reheating, simply warm it on the stovetop or in the microwave, adding a splash of vegetable broth or coconut milk if it has thickened. This way, you can easily restore its creamy texture and enjoy it as if it were just made.

Customizing Your Soup

One of the great things about this squash soup recipe is its versatility. Feel free to experiment with different squashes, such as acorn or kabocha, to give the soup new flavors and textures. You can also add other vegetables like sweet potatoes or parsnips for a unique twist. Additionally, if you prefer a spicier kick, a dash of cayenne pepper or some chopped jalapeño can elevate the heat level to your liking.

Herbs such as thyme or rosemary can also be incorporated during the sautéing process to infuse the soup with even more flavor. The beauty of this recipe lies in its adaptability, allowing you to make it your own while still enjoying the core, comforting essence of the dish.

Questions About Recipes

→ Can I use frozen squash?

Yes, frozen squash can be used. Just ensure it’s thawed and drained before cooking.

→ How can I make this soup vegan?

This recipe is already vegan-friendly by using vegetable broth and coconut milk.

→ Can I store leftovers?

Absolutely! Store in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Yes, the soup can be frozen for up to 3 months. Just thaw and reheat before serving.