No-Fuss Squash Soup
Soup is the ultimate catch-all for using up spare produce lingering in your fridge, but that’s not the only reason we love it. Comforting, nutritious, and endlessly variable, it’s a staple recipe that you can make again and again without getting tired of it.
Anyone who’s ever landed a butternut squash about big enough to win a blue ribbon at a harvest festival knows that soup is a great way to put that bad boy to use. It’s a great foundation for a soup and a perfect companion to many of our favorite flavors. From coconut to carrot, ginger to garam masala, the choice is yours!
1 medium-large butternut squash, cubed (Psst - kabocha squash works great here too!)
3 Tbsp olive oil
2 shallots, minced (1 medium onion also works!)
2 cloves minced garlic
3 c vegetable or chicken stock (have more in reserve depending on the desired thickness/ brothiness of your soup. We usually prefer low sodium stocks, so that you have more control over the saltiness of your soup)
Salt and pepper to taste
Heat olive oil in a soup pan over medium-low heat.
Add shallots, garlic, and a pinch of salt, and cook stirring frequently until lightly browned.
Add cubed squash and vegetable stock, and bring to a simmer. (For a flavor boost, this is the perfect time to add depth with a touch of spice - see below for ideas.)
Cover and simmer until squash are tender.
Puree using an immersion blender.
Recipe Notes and Variations
Squash love spices. Curry powder, nutmeg, cardamom, cinnamon, and allspice are all easy and seamless additions to give your soup some oomph. For even more depth, try caramelizing an onion alongside some carrots and ginger before adding the cubed squash and broth. If you want to sneak in more produce, carrots and apples make great additions - cube them and add alongside the squash. You can also supplement some of the stock with coconut milk for a creamier soup. Try topping your soup with toasted pumpkin seeds, sour cream, or chives!