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Easy Squash Soup Recipe

Easy Pumpkin Soup

For those who want to eat homemade squash soup with fresh squash.
This time, I will introduce a recipe that is very easy to make using Butternut Squash, which is easily available throughout the year besides the season and it is a squash that is often used to make soup. Moreover, it is a healthy soup with a low salt content and a light creamy taste.
Let’s make delicious “quick & easy squash soup” that saves time and effort!

Easy way to make Squash Soup

  • You can skip peeling and chopping squash
  • Squash does not need to be boiled until tender
  • After heating the pumpkin in the microwave, you can take out the pulp with a spoon
  • Making soup with one pot
  • It’s made puree using a hand blender, so it’s very easy to do

I used butternut squash in this recipe, I also like Squash soup made from Kabocha squash. It has rich sweet flavor, so it will be a sweeter Squash Soup. It’s a taste that my family loves.

kabocha squash has a hard pulp, so it requires strength to cut and peel. However, if I use something that has been softened by heating it in the microwave like this, it will be easier to make Squash Soup.

I also use this method to cook comfortably on other menus that use Kabocha squash.

finished pumpkin soup recipe

About ingredients

Squash

How to choose fresh butternut squash

Look for butternut squash with a beige, pale orange color, without any deep cuts or bruises. The more orange the skin, the riper, drier and sweeter the flesh will taste. Choose firm, well-shaped squash that are heavy for their size and have a hard, tough skin and Avoid squash with brown patches or punctures.

How to save whole butternut squash

Store your fresh, uncut butternut squash in a cool, dark place, such as a basement or closet. It will keep for up to 3 months when stored properly.

Freezing storage method of pulp after heating

When the butternut squash has cooled, place it in multiple freezing bags, deflate and flatten to seal the bags. Date or label the bag. Can be stored in the freezer for up to 6 months.

As a substitute for Butternut squash

Instead of Butternut Squash, you can use other winter squash that are available throughout the year.

About chicken broth

The recipe uses low-sodium chicken broth, but if you want to use regular chicken broth, adjust the amount when adding salt.

Cream type

In the recipe, I used half & half cream as the cream to add to the soup. You can change it to heavy cream or milk.

How to make Squash Soup

Yield: 3-4 serving

Ingredients

  • 1 butternut squash (about 2pound) (Use 1 pound of heated pulp)
  • 2 tbsp. unsalted or salted) butter
  • 1 clove garlic minced
  • 1 cup chopped onion
  • 2 cup low-sodium chicken broth
  • 1/4 -1/2cup half & half cream
  • 1 tsp. salt
  • pinch of pepper
  • pinch of nutmeg
  • garnish parsley, half & half or heavy cream(as you like)
pumpkin soup ingredients
  • Cut butternut squash in half lengthwise, place on a bakeware and cover with a plastic wrap. *It is easier to remove fibers and seeds before heating when you scoop the pulp
  • Heat in a microwave at 1000w for about 8 minutes until the pulp is tender. (Heating time depends on size)
cut butternut squash
  • Heat the pot over medium low heat to melt the butter. stir-fry the garlic until it smells.
getting the pot ready
  • Add onions and stir-fry on medium heat until the color is clear.
adding onions
  • Add chicken broth, cover, and simmer over high heat. After boiling, reduce the heat and simmer on medium low heat for about 10 minutes or until the onions are tender.
cooking onions
  • Scoop the softened butternut squash pulp with a spoon.
squash
  • Add 1 pound to the pot and mix, then stir with a hand blender until smooth. (If you don’t have a hand blender, Pre-process soup and pulp in a regular blender and stir. )After boiling, reduce the heat to low and simmer for about 10 minutes.
puree
  • Add half & half cream, salt, pepper and nutmeg, mix well, lightly cook and remove the pot from heat.
  • Pour the soup into a bowl then add your favorite garnish.

Garnish of your choice

I prepared Italian parsley, cooked bacon, croutons and black pepper.

The saltiness and flavor of bacon is perfect for a light creamy soup, and the volume is increased by adding croutons.

You don’t have to make crispy bacon. Just cut the cooked bacon with a kitchen scissors and sprinkle it!
Try different flavors of croutons

Other recommended garnish

  • Walnuts or any other nuts- chopped
  • chives-finely chop up or long as stylish garnish
  • Nutmeg +(cinnamon- more holiday taste)
  • Parmesan cheese
  • heavy cream-more rich taste

Or try whatever you like in your fridge or pantry

Retention period

  • If stored in the refrigerator, eat within 2-3 days
  • It can be stored in the freezer for 2-3 months, but it contains dairy products so use it as soon as possible (The milk protein and the liquid in the soup separate and change the appearance of the soup)
  • If you want to make a large amount of squash soup and freeze it, make it until the stage before adding dairy products, let it cool, and then freeze it Add dairy products at a later date when reheating the frozen soup

Freezing storage method

  • When the butternut squash has cooled to room temperature, transfer the soup to multiple freezer safe bags
  • Leave some space in the bag as the soup may swell
  • Squeeze as much air out of the bag as possible before sealing the bag
  • Write or label the soup creation date on the bag

Thawing and reheating method

  • If you put dairy products in squash soup and freeze it, thaw in the refrigerator to reduce separation of dairy products in the soup.
  • When the soup is completely melted, remove it from the refrigerator and reheat it in a pot or microwave.
  • When reheating in a pot, slowly heat over low heat with occasional stirring.
  • If you did not add dairy products such as cream before, after reheating, add them and mix well.
Pumpkin Soup Recipe

Squash Soup

Yield: 3-4 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This squash soup is easy to make with most of the ingredients you have at home

Ingredients

  • 1 butternut squash (about 2pound)
  • (Use 1 pound of heated pulp)
  • 2 tbsp. unsalted or salted) butter
  • 1 clove garlic minced
  • 1 cup chopped onion
  • 2 cup low-sodium chicken broth
  • 1/4 cup half & half cream
  • 1 tsp. salt
  • pinch of pepper
  • pinch of nutmeg
  • garnish parsley, half & half or heavy cream(as you like)

Instructions

      1. Cut butternut squash in half lengthwise, place on a bakeware and cover with a plastic wrap. *It is easier to remove fibers and seeds before heating when you scoop the pulp
      2. Heat in a microwave at 1000w for about 8 minutes until
        the pulp is tender. (Heating time depends on size)
      3. Heat the pot over medium low heat to melt the butter. stir-fry
        the garlic until it smells.
      4. Add onions and stir-fry on medium heat until the color is clear.
      5. Add chicken broth, cover, and simmer over high heat. After
        boiling, reduce the heat and simmer on medium low heat for about 10 minutes or until the onions are tender.
      6. Scoop the softened butternut squash pulp with a spoon,. Add 1 pound to the pot and mix, then stir with a hand blender until smooth. (If you don't have a hand blender, put 5. and pulp in a regular blender and stir. )After boiling, reduce the heat to low and simmer for about 10 minutes.
      7. After boiling, reduce the heat to low and simmer for about 10 minutes. Add half & half cream, salt, pepper and nutmeg, mix well, lightly cook and remove the pot from heat.
      8. Pour the soup into a bowl then add your favorite garnish.







Notes

Use your favorite garnish

Recommended garnish
Bacon + croutons + fresh parsley, half & half cream

Other garnishes

  • Walnuts or any other nuts - chopped
  • chives-finely chop up or long as stylish garnish
  • Nutmeg +(cinnamon - more holiday taste)
  • Parmesan cheese
  • heavy cream - more rich taste


As a substitute for Butternut squash

Instead of Butternut Squash, you can use other winter squash that are available throughout the year.

About chicken broth

The recipe uses low-sodium chicken broth, but if you want to use regular chicken broth, adjust the amount when adding salt.

Cream type

In the recipe, I used half & half cream as the cream to add to the soup. You can change it to heavy cream or milk.

Retention period 

  • If stored in the refrigerator, eat within 2-3 days
  • It can be stored in the freezer for 2-3 months, but it contains dairy products so use it as soon as possible (The milk protein and the liquid in the soup separate and change the appearance of the soup)
  • If you want to make a large amount of squash soup and freeze it, make it until the stage before adding dairy products, let it cool, and then freeze it Add dairy products at a later date when reheating the frozen soup



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