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.
Creamy Squash Soup Recipe
- 1 large white onion, sliced
- 2 large sweet potatoes, cubed
- 5 large carrots raw, cut into rounds (3 cups)
- 1 large butternut squash, cut into cubes (1 squash is about 5 cups cubed)
- 5-6 cups of cubed buttercup squash
- 2 cubes of vegetable bouillon
- Salt and pepper, to taste
- 4 tbsp turmeric
- 2 tbsp dried parley flakes
- 4 tbsp olive oil
- Peel and chop a buttercup squash and a butternut squash (one buttercup squash is about 5-6 cups, cubed). – If you are struggling on how to cut your squash, watch this video for some tips on how to safely cut and prep your squash. Once the squash is chopped, toss into a large 9 litre pot.
- Next, peel and chop 2 medium-sized sweet potatoes and toss into your pot.
- Peel and chop 5 large carrots and slice one large white onion and toss them into your pot.
- Fill your 9 litre pot with water, about 3/4 of the way. Add in a generous amount of salt and pepper to taste, and add 4 tbsp turmeric, 2 tbsp dried parsley flakes, 4 tbsp olive oil and 2 cubes of vegetable bouillon.
- Take a wooden spoon and give your soup mix a good stir, and let simmer on medium heat for about 2 hours or until your veggies are tender and can be pierced with a fork.
- Once soup is cooked, turn off the heat and let the soup cool for about 10-15 minutes. Then, use a hand blender to blend the soup into a creamy puree.
- Take your hand blender and turn it in clockwise/counter-clockwise rotations around your pot to ensure that you blend all of the chunks of vegetables in the pot.
- Once your soup is pureed, pour into a bowl and serve immediately, or place in a plastic container and store in the freezer.
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