A creamy squash soup recipe includes multiple types of squashes, of course! Soup is one of the best meals to enjoy during the fall since it is so warm and comforting. What could be better than making soup that includes tons of veggies that are in season. Sign me up!
How much soup does this recipe make?
This squash soup recipe is made with buttercup and butternut squash, plus a ton of other delicious veggies. It makes quite a large amount of soup, so I usually fill up 4-5 containers and store the rest in the freezer. If you want to make a smaller batch, you can only use half the amount of the required ingredients. In my opinion, making a larger amount is better so that you have soup always stocked in the fridge in case you want some soup during the week.
How to prepare your creamy squash soup
The first thing I did was cut and chop the 2 squashes, then I peeled and cut up my sweet potatoes and carrots. Next I chopped up an onion, and threw all of the vegetables into a very large pot (a 9 litre pot). After that, I added just enough water in the pot to cover all of the vegetables (about 3/4 of the pot was full of water. Then, I added in all my spices, olive oil, and 2 cubes of vegetable bouillon, gave the soup mix a few stirs, and let it simmer on medium heat for about 2 hours, or until the veggies are tender and can be pierced with a fork.
Once the soup is cooked, I use my Oster hand blender to blend the soup into a beautiful puree. Make sure to move it in circles to ensure that you blend all the chunks of vegetables you boiled. After that, you can serve it immediately or place into containers and store in the fridge (if you will be eating it during the week), or the freezer where you can keep it for about 3-4 months.
If you’re looking for another squash recipe, try out my oven-roasted cubed buttercup squash! It’s the perfect roasted squash recipe to make for the fall/winter season.
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