Here’s an EASY winter squash soup recipe that’s richly flavored without the need for chicken broth. Thick, smooth, and wonderfully filling, this makes a no-hassle winter lunch!
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My husband doesn’t eat soup.
He would honestly rather skip a meal than give in and consider soup to be actual food. There are only two soup recipes for which he’ll gladly make an exception. One is Lobster Bisque. The other is this one – a wonderfully easy and low-brow version of butternut soup, that’s made with whatever leftover winter squash you happen to have on hand.
I first whipped this together as an easy lunch, during my third week battling an infection with a low-grade fever. Nothing tasted good, I had barely enough energy to drag myself through the day, and the only thing I wanted to eat was soup.
It was almost certainly out of pity for his miserable wife that my husband even tried the soup, instead rummaging for cheese and crackers, or a peanut butter sandwich.
Instead, he gratefully took the bowl I offered him, polished it off, and wondered if there might be enough for seconds? “This is really, really good!”
Winter squash soup is now on regular rotation here, during the cold weather months. I really love soup, so am delighted to have finally found one that we all enjoy as much as I do!
The other wonderful thing about this soup is that it’s wonderfully frugal, and a great way to use up leftover winter squash of any kind. Made without chicken broth, it’s also vegetarian.
What kind of squash is best for making soup?
My absolute favorite is a buttercup type squash called “Uncle David’s Dakota Dessert Squash” – but this soup recipe is delicious made with acorn, butternut, pumpkin, or really any kind of hearty winter squash type.
Can you freeze butternut squash soup?
Yes! This winter squash soup freezes wonderfully. If you have a vacuum sealer that can be used with soups, that’s a great way to make soup last a very long time in the freezer. Otherwise, just use a heavy-duty freezer bag, or other freezer-safe container. Keep frozen soup for up to 3 months, and be sure to label well – soup is one of those foods that’s notoriously hard to identify once it’s frozen!
Is there a way to safely can winter squash soup?
There is no safety-tested method currently recommended for canning squash or pumpkin soups at home. You can learn more about safely canning pumpkin and winter squash products here.
Have other questions about making this hearty winter squash soup? Let me know in the comments below! I hope you enjoy it as much as we do!
Easy Winter Squash Soup
- immersion blender, or large regular blender
- 3 cups water
- 2 carrots, chopped
- 6-7 stalks celery, chopped
- 1 large onion (or 2 small onions)
- 1/2 cup grass fed butter
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/8 tsp dried ground ginger
- 4 cups cooked winter squash or pumpkin
- Add all ingredients except squash to a large soup pot. Simmer over medium heat until vegetables are tender.
- Add cooked squash or pumpkin. Bring soup back to a simmer, stirring well until squash is thoroughly incorporated into the soup.
- Remove soup from heat. Using an immersion blender, blend until soup is thoroughly pureed, and smooth.
- If soup is thicker than desired, add extra water until the desired consistency is reached. Return soup to stove top, and reheat to a gentle simmer before serving.
- Garnish with a light sprinkle of ground allspice or thyme if desired.