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Sweet Squash Soup

Sweet Squash Soup recipe image
This Sweet Squash Soup is the ultimate comfort food for chilly evenings. By combining the natural sweetness of butternut or buttercup squash with tart apples and earthy carrots, you create a deeply satisfying base. Fresh ginger adds a subtle, warming kick that brightens the flavor profile without overpowering the dish. The result is a silky, smooth puree that feels luxurious yet remains simple to prepare. It&# 226;ÂÂs perfect for meal prepping, as it tastes even better the next day when the flavors have had time to meld. Serve it with crusty bread for a light lunch or as a hearty starter to a dinner party. ItâÂÂs vegan-friendly and relies on ingredients you likely already have in your pantry.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 179.2
Dietary: Gluten-free, Vegetarian
Description
This Sweet Squash Soup is the ultimate comfort food for chilly evenings. By combining the natural sweetness of butternut or buttercup squash with tart apples and earthy carrots, you create a deeply satisfying base. Fresh ginger adds a subtle, warming kick that brightens the flavor profile without overpowering the dish. The result is a silky, smooth puree that feels luxurious yet remains simple to prepare. It&# 226;€™s perfect for meal prepping, as it tastes even better the next day when the flavors have had time to meld. Serve it with crusty bread for a light lunch or as a hearty starter to a dinner party. It’s vegan-friendly and relies on ingredients you likely already have in your pantry.
Ingredients
  • 1 lg Butternut or Buttercup
  • 1.5 c Sliced onion
  • 1.5 c Peeled and chopped apple
  • 1 c Chopped carrot
  • 2 tsp Minced fresh ginger
  • 5 c Water
Directions
  1. 1
    Place the whole squash in the microwave and cook on high power for 8 minutes to soften the skin.
  2. 2
    Once cooled enough to handle, peel the squash and cut the flesh into 1-inch cubes.
  3. 3
    In a large soup pot, combine the cubed squash, sliced onion, chopped apple, chopped carrot, minced ginger, and water.
  4. 4
    Bring the mixture to a boil, then reduce heat to medium-low and simmer, covered, for 45 minutes or until the vegetables are very tender.
  5. 5
    Carefully transfer the soup to a blender or food processor in batches, blending until completely smooth and creamy.
  6. 6
    Return the blended soup to the pot if necessary and reheat gently before serving.

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

If you do not have a microwave, you can skip the initial softening step. Simply peel and cube the raw squash; it will soften sufficiently during the 45-minute simmer.

For a thicker, creamier consistency, consider reducing the water to 3 or 4 cups, or simmer the soup uncovered for the last 10 minutes to evaporate excess liquid before blending.

This soup stores well in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.

The ginger provides a subtle warmth that complements the sweetness of the squash and apple. Adjust the amount to your taste preference.

Keywords: butternut squash, buttercup squash, ginger, apple, carrot, onion, vegan soup, healthy dinner, fall recipe, winter comfort, blended soup, easy cooking, meal prep, plant based, vegetable soup
Read it online: https://www.chefs-mate.com/recipe/sweet-squash-soup/