Go Back
- 1 medium butternut squash, peeled and cubed - 1 medium acorn squash, peeled and cubed - 1 onion, chopped - 2 cloves garlic, minced Butternut squash gives the soup a sweet, creamy base. Its smooth texture blends well. Acorn squash adds a nutty flavor that complements butternut. The onion and garlic bring warmth and depth to the dish. They create a great aroma, making your kitchen feel cozy. - 4 cups vegetable broth - 1 can (14 oz) coconut milk - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon Vegetable broth forms the soup's base. It rounds out the flavors perfectly. Coconut milk adds creaminess and a hint of sweetness. Ginger and cinnamon elevate the taste. They provide warmth, making each spoonful comforting and delicious. - Pumpkin seeds - Fresh parsley - Coconut cream Garnishes add color and texture. Pumpkin seeds give a nice crunch. Fresh parsley brightens the dish and adds a pop of green. A drizzle of coconut cream makes it even creamier. These extras make your soup look inviting and taste even better. {{ingredient_image_1}} To start, you need to peel and cube the butternut and acorn squash. First, grab a sharp knife and a sturdy cutting board. Cut off the ends of the butternut squash. Then, carefully slice it in half lengthwise. Scoop out the seeds with a spoon. Now, peel the skin using a vegetable peeler. Cut the squash into cubes about one inch in size. For the acorn squash, cut it in half and remove the seeds. Peel it the same way as the butternut squash. Cube it into similar-sized pieces. This helps them cook evenly. Next, let’s cook the base. In a large pot, heat one tablespoon of olive oil over medium heat. Add the chopped onion. Sauté for about 5 minutes until it turns soft and clear. This adds a nice flavor to the soup. Now, stir in two cloves of minced garlic. Cook that for about one minute until you smell the garlic. Then, add the cubed butternut and acorn squashes to the pot. Mix them well with the onion and garlic. Pour in four cups of vegetable broth. Bring the mixture to a boil. Once it boils, reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes. You want the squash to be tender. After the squash is tender, remove the pot from the heat. Use an immersion blender to puree the soup until it is smooth. If you do not have an immersion blender, you can carefully transfer the soup in batches to a blender. Once the soup is pureed, return it to the pot. Stir in one can of coconut milk, one teaspoon of ground ginger, and one teaspoon of ground cinnamon. Season with salt and pepper to taste. Gently reheat the soup over low heat, stirring often. This ensures it warms through without boiling. Now, your cozy winter squash soup is ready to serve! To boost the flavor of your soup, you can add more spices. Try adding a pinch of nutmeg or a dash of cayenne for some heat. You can also mix in fresh herbs like thyme or rosemary to add depth. For creaminess, coconut milk is a great choice. Use full-fat coconut milk for a richer texture. If you want it even creamier, blend in some cashews. Just soak them in water for a few hours, then blend them into the soup. You can prepare this soup a day ahead. Just follow the recipe up to blending. Let it cool, then store it in the fridge. To freeze, pour the cooled soup into freezer-safe containers. It keeps well for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat in a pot over low heat, stirring often until warm. Serving your soup can be fun! Use deep bowls for a cozy feel. Add a swirl of coconut cream on top for a fancy touch. Sprinkle pumpkin seeds for a bit of crunch. Fresh parsley adds a pop of color. You can even serve the soup in hollowed-out squash for a cute, rustic look. Pro Tips Roasting the Squash: For a deeper flavor, roast the cubed squash in the oven at 400°F (200°C) for 25-30 minutes before adding it to the soup. This caramelizes the sugars and enhances the overall taste. Perfectly Smooth Texture: If you prefer an ultra-smooth texture, strain the soup through a fine-mesh sieve after blending. This step removes any remaining fibrous bits from the squash. Flavor Variations: Experiment with spices like nutmeg or cayenne pepper for additional warmth. You can also add a splash of apple cider vinegar for a hint of acidity that brightens the flavors. Storage Tips: This soup stores well in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently on the stove over low heat for the best results. {{image_2}} You can switch up the squash in your soup. Try using spaghetti squash for a unique texture. Kabocha squash adds a sweet flavor and creamy feel. Both options give a fun twist to your cozy soup. Just remember to peel and cube them like the butternut and acorn squash. Want to make your soup heartier? Add beans or lentils. They boost protein and fiber. You can use canned beans for ease, like chickpeas or white beans. If you prefer lentils, add them during the cooking stage. They cook well in the broth and mix nicely with the squash. This addition makes your soup a full meal. If you like heat, add some chilies to your soup. You can use fresh chili peppers or red pepper flakes. Start with a small amount and taste as you go. This way, you control the spice level. The warmth from the chilies pairs well with the sweetness of the squash. It adds depth and makes each spoonful exciting. To enjoy your cozy winter squash soup, I suggest some tasty sides. Here are the best options: - Crusty bread: A slice of warm, crusty bread is perfect for dipping. - Salad: A light green salad with a lemon vinaigrette adds a fresh touch. - Cheese board: Pair it with a cheese board for a fun mix of flavors. - Roasted vegetables: These add texture and a savory element to the meal. These sides enhance the soup's warmth and flavor, making your meal more satisfying. Serve your soup hot for the best experience. Here’s how to keep it warm: - Reheat gently: If it cools down, reheat on low heat. Stir often to avoid burning. - Serve immediately: After blending, serve right away for optimal warmth. - Warm bowls: Consider warming your bowls in the oven before serving. This keeps the soup hot longer. Warm soup feels cozy and comforting, perfect for chilly days. Cozy winter squash soup shines during special meals or gatherings. Here are some great occasions to serve it: - Family dinners: It’s a great starter for a warm family meal. - Holiday gatherings: Serve it during the holidays for a festive touch. - Casual get-togethers: Perfect for a cozy night with friends. - Lunch or brunch: Enjoy it with a light salad or sandwich. This soup adds warmth and joy to any occasion, making it memorable for all. Yes, you can use frozen squash. Frozen squash is convenient and saves time. Just make sure to thaw it before cooking. Add it to the pot when you sauté the onion and garlic. Frozen squash may cook a bit faster, so watch for tenderness. You can use almond milk or cashew cream as a substitute. Both options add creaminess without the coconut flavor. If you want a richer taste, try heavy cream. You can also use unsweetened soy milk for a dairy-free option. This soup lasts about four to five days in the fridge. Store it in an airtight container. When you're ready to eat, just reheat it on the stove or in the microwave. The flavors will blend even more after a day or two! In this post, we explored cozy winter squash soup. We covered main ingredients like butternut and acorn squash, onion, and garlic. I shared tips for enhancing flavor and texture and suggested variations for extra enjoyment. You can even customize the soup to fit your taste. This soup is perfect for cold days and special gatherings. Enjoy trying these ideas and making the soup your own. Let the warm flavors bring comfort all winter long.

Cozy Winter Squash Soup

A warm and comforting soup made with butternut and acorn squash, perfect for winter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and cubed
  • 1 medium acorn squash, peeled and cubed
  • 1 whole onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 can coconut milk (14 oz)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • to taste salt and pepper
  • optional pumpkin seeds
  • optional fresh parsley
  • optional coconut cream

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
  • Stir in the minced garlic and cook for another minute, until fragrant.
  • Add the cubed butternut and acorn squashes to the pot. Stir well to combine with the onion and garlic.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 20 minutes, or until the squash is tender.
  • Remove the pot from heat and use an immersion blender to puree the soup until smooth (or transfer to a blender in batches if necessary).
  • Return the pureed soup to the pot and stir in the coconut milk, ground ginger, and ground cinnamon. Season with salt and pepper to taste.
  • Reheat gently over low heat, stirring frequently, until warmed through.
  • Serve hot in bowls, garnished with a sprinkle of pumpkin seeds, fresh parsley, or a swirl of coconut cream if desired.

Notes

Optional garnishes can enhance the presentation and flavor.
Keyword soup, squash, vegetarian, winter