Nothing says cozy like a warm, velvety bowl of soup and this easy squash soup recipe is perfect for the autumn or winter days, with its earthy sweetness and warming spices bringing comfort in every spoonful. Whether you’re looking to impress guests or simply savor a quiet night in, this creamy squash soup is a beautiful, balanced blend of seasonal flavors that’s easy to make and packed with nutrients.
It’s an easy recipe and a highly customizable soup. So there are a bunch of different things that can be done to bring a more Savory, Sweet, Spicy, or Sour component to the soup. Even fall colors through Carrots, Sweet Potatoes and choice of Squash. So let’s dive in and create this perfect bowl of autumn or winter squash soup.
Credit: Thank You to Carolina Dias, who showed us and made this recipe, truly delicious, elegant and comforting. This recipe for Squash Soup is made in the same way with the same ingredients, but the seasoning and amounts differ. She only used Salt, Pepper, Paprika, Allspice and Cinnamon with some Garlic Powder for the seasoning. Although the seasoning is an area that she experiments with as well, while keeping the fundamentals the same.
The seasoning in the recipe can indeed be changed. Keeping it simple with a few spices or either one of the warming spices provided in the main recipe. Even a Pumpkin Pie Spice to taste or other combination of warming spices to flavor the overall soup. Everything else stays the same.
Squash Soup Ingredients
Squash or Pumpkin, Onion, Garlic, Carrot, Potatoes or Sweet Potatoes, Bouillon Cubes, Spinach, Acini di Pepe pasta, EVOO (Oil or Butter), Lemon Juice (if needed or as desired), Salt, Seasoning (based on preference. Can be just Paprika, Allspice and Cinnamon, or Pumpkin Pie Spice, or a blend of warming spices provided in the main recipe).
Squash
Butternut Squash, Pumpkins, and even other Squash can be used here. Just wash well, peel, remove the seeds and dice. You want about 3-4 lbs worth.
I’ve noticed with Butternut Squash Soup the lemon Juice in the reicpe is not needed or can be added to zest things up. But in the Pumpkin Soup version, it does indeed seem to lift the favors better with the lemon juice added. There are slight adjustments that you will have to make, depending on the type of Squash or Pumpkin being used and is really based on taste. Always taste and adjust as needed.
Types of Squash for Squash Soup
You can use other types of squash to make squash soup, though the flavor and texture may vary slightly. Here are some good alternatives:
- Acorn Squash: Has a mild, slightly nutty flavor, similar to butternut squash but less sweet. It can be used on its own or blended with other squash types for a balanced flavor.
- Kabocha (Japanese Pumpkin): Known for its rich, creamy texture and naturally sweet, slightly earthy flavor, kabocha can create a smooth, velvety soup similar to butternut squash.
- Pumpkin: Often less sweet and more fibrous than butternut squash, pumpkin works well for soup, especially when roasted first to enhance sweetness and flavor.
- Delicata Squash: Has a sweet, mild flavor, though it’s softer and less dense. It’s best mixed with other squashes if you want a thicker consistency.
- Hubbard Squash: Offers a sweet, nutty flavor and is similar in texture to butternut squash, making it a great substitute.
- Honey Nut Squash: A smaller, sweeter variety of butternut squash, honey nut has a rich, caramelized flavor when roasted. It adds a naturally sweet, creamy texture to soups, making it a fantastic choice for a slightly more intense flavor.
- Celebration Squash: This variety, a hybrid of acorn and delicata squash, has a mildly sweet and nutty flavor with a hint of earthiness. Its colorful skin and tender flesh make it a versatile addition to soups, bringing a subtle sweetness that balances well with savory ingredients.
- Buttercup Squash: Known for its dense, dry, and sweet flesh, buttercup squash adds a thicker, creamier texture to soups. Its earthy, almost chestnut-like flavor makes it a great option for heartier dishes.
These squashes can generally be used interchangeably, but adjusting seasoning and sweetness may help balance the soup’s flavor if the squash is more or less sweet than butternut.
Squash Soup Vegetables
Since this is a Fall Soup or Winter Soup, it is Fall or Winter Vegetables that are used. The aromatic Vegetables are 1 Onion & 3 Garlic Cloves. These are cook in fat for a bit to soften. Carrots are added for sweetness and color, especially in the case of using Butternut. Potatoes are added as well. Although with Butternut Soup, Potatoes can be used for a light color and balance of flavors or Sweet Potatoes to introduce more fall colors into the soup and sweetness.
Spinach is added last and is very complimenting to the soup. I don’t know what it is, it’s just really very nice having it in there. Tear off the stems and wash well before adding to the Soup.
Warming Spices
The two main ones will be Allspice & Cinnamon and you can just stay with this is as the main seasoning. I would still add 1 tsp or less of black pepper, because the warmth it brings is really nice in the soup. But there are a host of other warming spices that can be used just as well to shape the overall flavors. Nothing too overpowering, but to achieve a nice balance flavor. Once such blend I like to use is a warm spice blend, or even just pumpkin spice for a Pumpkin Soup recipe. You are really free to explore here and shape the overall flavors of the soup.
Squash Soup Warm Spice Blend
- 1 tsp Black Pepper or less
- 1/2 tsp Allspice or more
- 1/4 tsp each of Cinnamon,Clove, Mace and Ginger
1 Tbl of Paprika is also included for the Soup and you can add more, according to taste. You can add more Allspice or Cinnamon and/or drop the Black Pepper in half so it’s not as spicy, all based on taste. A bit of Butter Popcorn seasoning can be aded here to increase the Buttery Flavor for Buttery Butternut Squash Soup. In fact I use the Butter Popcorn seasoning to flavor Toasted Pumpkin Seeds mentioned in our Pumpkin Puree recipe.
Another one is using the Spiced Bean Warming spices for a Spiced Butternut Squash Soup. These are;
Spiced Bean Seasoning
- 1 tsp of Smoked Paprika, Black Pepper, Chili Powder, Dry Mustard
- 1/2 tsp Allspice
- 1/4 tsp Cinnamon, Clove, Mace
Squash Soup Broth
Any kind of broth can be used, typically Chicken, Vegetable, or Beef. Although Beef Bouillon is nice and hearty especially with the flavors of Squash.
Squash Soup Thickness
The thickness is controlled by how much water you add. Initially, everything is simmered until soft so that the whole soup can be blended. This also thickens the soup. Leave as is for a thicker, creamier soup, or add more water to adjust the consistency to that of what you prefer.
If you find you still want it thicker, then simmer it down until the desired thickness, before adding in the Spinach & Pasta, else add more water to thin out.
Pasta
Acini di Pepe is the pasta used for this soup. This creates the tiny bits throughout the soup that really add some character. Only about 1/2 C is needed, or about 100 g. The package instructions state 6–8 minutes. However, in this soup the pasta is cooking in a thickened liquid, so it will take a bit longer. You can tell cause they will swell up quite large compared to their initial size, about 10 minutes is good, followed by the 15-20 minute rest before serving the soup. During which the Pasta will swell more and become softer.
Orzo can be used and aded in the same way Acini di Pepe is or canned Split Peas. If using dried Split Peas, then you will want to simmer them in water until they are softened to your liking, about 25+ minutes. Then strain and add to the soup so that they are left whole.
Finishing Sauce
The finishing sauce is Sour Cream with either 10 % Cream or Water to thin it out. Just enough to make the sour cream thin enough to drizzle over the soup for a pleasant presentation. Use a spoon and drizzle over the soup before serving.
Squash Soup Adjustments
This Fall Squash soup is very forgiving and lends itself very well to any kind of adjustment you may want to make. The viscosity of the soup is already there with puréeing the vegetables, and even more so with leaving it thick or thinning it out with more water added. Below is how you can adjust the soup, followed by some substitutes depending on your preference.
Adjustments
- Savory: Add more savoriness though the use of more Onions & Garlic. A bit of Leek can be added as well. You can also roast the vegetables and then puree for a Roasted Squash Soup.
- Sweet: Add more Carrots or substitute the Potatoes for Sweet Potatoes to add more sweetness to the soup. These also affect the color to a darker more orange color.
- Spicy: Add more Black Pepper or Chili Flakes. These can also be used as a garnish and add a bit more heat.
- Sour: Lemon Juice can be used to add a bit of acidity. Especially in the case of using Pumpkin instead of Butternut Squash, add to taste, just a slight tang. Although, a bit of Sour cream can also be stirred into the Soup to add some tang and lighten the color. This is also why it’s so great to drizzle over the top of the soup when serving.
Substitutes
- Pasta: The Acini di Pepe Pasta is great, and I really like it in the soup. However, this can be replaced with orzo or split peas, especially for those looking for Gluten-free Squash Soup or Diabetic Friendly Squash Soup.
- Spinach: Kale can be used instead and will add a bit more texture and a slightly bolder flavor than spinach. It holds up well in soups due to its heartier texture and can add a slightly earthier, more robust flavor. Kale is tougher than spinach, so it may need a few extra minutes to soften. Add it a bit earlier in the cooking process to ensure tenderness.
- Broth: Any kind of Broth can be used here, and is really a matter of preference. Beef for a deep savory meaty taste, chicken for a lighter taste and even vegetable broth. Entirely up to you and what you prefer.
- Fat: A light tasting EVOO, Neutral Oil, or Butter will work for the Fat component. If this soup is to be served with meat, then a rendered fat of the same type of meat would be good.
- Spices: The spices are where things can really be shaped. Everything from a simple addition of just Paprika, Allspice & Cinnamon and that’s it, maybe a bit of Garlic Powder. To a more complex mix of Warming spices or just a Pumpkin Spice blend for a Pumpkin Pie Soup recipe. Feel free to explore here too. It’s a wonderful soup to do so with.
Pumpkin Soup
This Homemade Pumpkin Soup was made with about 3 lbs of diced Pumpkin while making the Homemade Pumpkin Puree. The Squash Soup Warm Spice blend was used for the seasoning.
Roasted Squash Soup
In this version all the vegetables are placed in a tray to be roasted. Then thrown into the pot with water to cover and pureed. The roasting of the Vegatables creates depth of savoriness to the soup with beautiful carmelization of the vegetables.
- Preheat the oven to 425 F with the rack in middle position.
- Place the Butternut or Squash sliced in half with seeds removed, coated in oil, seasoned with Salt & Pepper, cut side down on the tray. Add your Potatoes and roast for 60 minutes.
- Halfway through or after 30 minutes, slice an onion in half and brush with oil, salt and pepper and add to the tray cut side down. Add your carrots coated in oil and seasoned too.
- Remove the tray and scoop out the Potatoes, peel the onion and place everything into a pot with water to cover and puree with an immersion blender.
- Bring to a boil and reduce the heat to simmer until the desired consistency. Then add your Spinach & Pasta to cook for about 10 minutes before removing and letting rest 15-20 minutes before serving.
How to Make Squash Soup
The simple homemade butternut squash soup is incredibly easy to put together and all you really need is a Soup Pot & Immerssion Blender with a small bowl to hold the Sour Cream finish. Perhaps a Digital Scale to weigh out, but this isn’t really needed, as you can really just eyeball the amounts. It’s an extremely forgiving soup.
Butternut Squash
Chop the stem and root off of the Butternut Squash and peel. Slice in half and then dice.
Cook the Vegetables in Fat
Prepare the remaining vegetables and throw them into a pot with fat over medium heat to cook for a few minutes, about 5-10 minutes, mix every so often.
Seasoning
Add the Salt, Bouillon Cubes and choice of seasoning or warming spices to mix through.
Simmer
Add water to cover and bring to a boil over max heat. Then reduce the heat to medium and simmer for 25 minutes or until the carrots are really soft.
Puree
Remove the Pot from the heat and puree with an immersion blender until smooth. Place back on medium heat and continue to simmer until the desired consistency.
Add more water for a thinner soup or continue to cook to thicken. I like it when it holds its shape on a spoon, so pretty thick.
Spinach & Pasta
Once the soup is at the desired consistency or just about, add the washed Spinach (stems removed) and the Pasta, set the heat to medium to medium low. Mix well and continue to cook for 10 minutes or until the pasta is al dente. Mix frequently to prevent the bottom from burning.
Rest
Set the Soup aside to rest 15-20 minutes. This will cool down the soup some and allow the pasta to continue to soften.
Serving
Add to a small bowl some sour cream and 10% cream, milk or water to thin it out, mixing it well. Ladle the Soup into a bowl and drizzle over the soup with a spoon, before serving.
How to Store Squash Soup
It makes alot too, so any leftovers makes for a nice bowl to have for lunch or a late night snack. Store in the Fridge for up to 3 days or portion out and freeze for longer. Although the pasta will go a bit mushy, it’s still fine. Thaw frozen soup in the fridge overnight before reheating. You may need to add a bit of water to adjust the consistency.
Equipment
- 1 Large Soup Pot
- 1 Immersion Blender
- 1 Digital Scale
- 1 Small Bowl for the Sour Cream garnish
Ingredients
- 1/4 C Light Tasting EVOO - or Butter
- 3-4 lbs Squash - Butternut, Pumpkin or other kinds, diced
- 3 Med Potatoes - can use sweet potatoes, about 1 1/2 lbs, diced
- 3 Cloves Garlic - crushed or coarsely chopped
- 1 Large Carrot - sliced about 1/4 inch
- 1 Large Onion - diced
- 1 Tbl Sea Salt
- 3 Cubes Bouillon - Beef, Chicken or Vegetable
- As Desired Warming Spice Blend - see notes
- 8 C Water - more if needed
- 100 g Spinach - or a good handful, stems removed and washed
- 100 g Pasta di Pepe - or about 1/2 C
- As Desired Sour Cream - Thinned out with Cream, Milk, or Water
- 2 Tbl Lemon Juice - Optional: if needed to have a bit of acidity, especially when using Pumpkin
Instructions
- Prepare the Vegetables and choice of warming spices. Heat Fat in Soup Pot over medium heat. Add the Squash, Potatoes, Carrots, Onion & Garlic to cook for about 5–10 minutes. Mix occasionally.
- Add the salt, choice warming spice blend with bouillon cubes & water to bring to a boil. Once it starts to boil, reduce the heat to medium and simmer for about 20–25 minutes, or until the carrots are very soft. Mix every so often. Remove the Pot from the heat and purée the soup with an immersion blender until very smooth. Aim for a nice, smooth, thickened viscosity to the soup with a balanced flavor. Add more water if necessary or simmer longer to reduce. If simmering longer, mix regularly to prevent the bottom from burning.
- Once the Squash Soup is at the desired consistency, add the Pasta & Spinach, mix and continue to simmer over medium to medium low heat until the pasta is al dente, about 10 minutes. Mix every so often to prevent the bottom from burning.
- Set it aside to rest and cool down before serving, with a drizzle of thinned out Sour Cream on top of each bowl. Add cream, milk, or water to thin out some sour cream until it has a sauce consistency.
Notes
Warming Spice Blends
There are all kinds of warming spice blends that can be used, and you can certainly experiment here yourself. Stay simple with just Paprika with a bit of Allspice & Cinnamon added to taste. Along with Black Pepper, about 1 tsp or less for less spicy or try one of the blends below, both of which are wonderful and contain black pepper. If using a spice blend that does not include black pepper, then add in about 1 tsp of Black Pepper for a nice heat or a bit less, based on preference. Spiced Squash Soup Seasoning:- 1 Tbl Smoked Paprika
- 1 tsp Black Pepper
- 1/2 tsp Allspice
- 1/4 tsp Cinnamon, Clove, Mace, and Ginger
- 1 tsp of Smoked Paprika, Black Pepper, Chili Powder, Dry Mustard
- 1/2 tsp Allspice
- 1/4 tsp Cinnamon, Clove, and Mace