Squash Soup

This velvety squash soup offers a perfect balance of earthy sweetness and subtle spice. Made with tender butternut or acorn squash, fresh apples, and a hint of ginger, it creates a rich, comforting broth that is both warming and refreshing. The natural sugars from the squash and apples caramelize slightly during cooking, enhancing the depth of flavor without added sugar. Ideal for chilly autumn evenings or as a light, satisfying lunch, this vegan-friendly dish comes together quickly using simple pantry staples. Serve it hot for immediate comfort or chill it for a refreshing cold soup variation.

Cooking Method: Boiling, Microwave, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 179.2

Dietary: Gluten-free, Vegetarian

Description

This velvety squash soup offers a perfect balance of earthy sweetness and subtle spice. Made with tender butternut or acorn squash, fresh apples, and a hint of ginger, it creates a rich, comforting broth that is both warming and refreshing. The natural sugars from the squash and apples caramelize slightly during cooking, enhancing the depth of flavor without added sugar. Ideal for chilly autumn evenings or as a light, satisfying lunch, this vegan-friendly dish comes together quickly using simple pantry staples. Serve it hot for immediate comfort or chill it for a refreshing cold soup variation.

Ingredients

1 ea Butternut, buttercup or acorn squash
1 tbsp Oil
1 ea Onion, chopped
1 tsp Ginger, grated
2 ea Apples, peeled & chopped
2.5 c Vegetable stock
0.5 tsp Dried thyme leaves
2 tbsp Parsley, chopped
Salt & pepper to taste

Directions

1
Pierce the squash in several places with a sharp knife. Microwave at high power for 3 minutes to soften the peel.
2
Allow the squash to cool slightly, then peel and chop it into roughly 3 cups of pieces.
3
In a medium saucepan, heat oil over medium heat.
4
Add the chopped onion and grated ginger. Cook until softened, about 5 minutes, stirring constantly.
5
Add the chopped squash, apples, vegetable stock, and dried thyme leaves to the pan.
6
Bring the mixture to a boil, then reduce heat, cover, and simmer until the squash is tender, about 20 minutes.
7
Remove from heat. Puree the soup in batches in a food processor or blender until completely smooth.
8
Return to the pot if necessary and season to taste with salt and pepper.
9
Serve hot, garnishing each bowl with chopped parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 179.2kcal

% Daily Value *
Total Fat 20.2g32%
Saturated Fat 12.8g64%
Cholesterol 53.8mg18%
Sodium 160.8mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover and refrigerate leftovers for up to 3 days. The soup can also be frozen for up to 2 months.

Variation: For a cold soup version, chill the pureed soup thoroughly in the refrigerator for at least 2 hours before serving. Re-season with salt and pepper just before serving.

Ingredient Note: If using butter instead of oil for a non-vegan version, melt it in the pan instead of heating oil.

Keywords: squash soup, butternut squash, acorn squash, vegan soup, apple ginger soup, healthy dinner, autumn recipe, comfort food, easy soup, vegetarian, blended soup, winter warmer

Read it online: https://www.chefs-mate.com/recipe/squash-soup-2/