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.
Servings: 12 Bowls
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