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- 1 medium butternut squash, peeled and cubed - 1 medium acorn squash, peeled and cubed - 1 medium onion, finely chopped - 2 cloves of garlic, minced - 1 tablespoon olive oil - 4 cups vegetable broth - 1 can (14 oz) coconut milk - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - Salt and freshly ground black pepper to taste For this cozy winter squash soup, I focus on key ingredients that bring warmth and flavor. Butternut squash and acorn squash are my stars. They add a rich, sweet taste. Onions and garlic give the soup a nice base. The coconut milk makes it creamy and adds a hint of sweetness. The vegetable broth ties everything together. It’s important for the soup's depth. I use ground ginger and cinnamon to enhance the flavor. These spices create that inviting, cozy feel we crave in winter. - Toasted pumpkin seeds - Chopped fresh parsley - Coconut cream drizzle Garnishes elevate the soup's look and taste. I love adding toasted pumpkin seeds for crunch. They also add a nice nutty flavor. Fresh parsley brings a pop of color and freshness. If you want a rich finish, drizzle some coconut cream on top. These simple touches make each bowl feel special. {{ingredient_image_2}} 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 finely chopped onion to the pot. 3. Sauté the onion for about 5 minutes. Make sure it becomes soft and clear. 4. Next, add 2 minced cloves of garlic. Cook for 1 more minute. Stir often to keep the garlic from burning. 5. Carefully add 1 medium butternut squash and 1 medium acorn squash. Make sure they are peeled and cubed. Stir well to mix with the onion and garlic. 1. Pour in 4 cups of vegetable broth. Stir everything together. 2. Bring the mixture to a boil. Once it boils, lower the heat to a simmer. 3. Cover the pot and let it simmer for about 20 minutes. The squash should be soft enough to pierce with a fork. 4. After simmering, take the pot off the heat. Use an immersion blender to puree the soup right in the pot. If you don't have one, carefully transfer the soup to a regular blender. Remember to vent the lid to avoid splatter. 1. Once pureed, return the soup to the pot if needed. 2. Stir in 1 can of coconut milk, 1 teaspoon of ground ginger, and 1 teaspoon of ground cinnamon. 3. Taste the soup and add salt and pepper as you like. 4. Gently heat the soup on low, stirring often, until it is warm. 5. Serve the hot soup in bowls. Garnish with toasted pumpkin seeds, fresh parsley, or a swirl of coconut cream if you wish. To get your soup just right, choose the right tool. An immersion blender is great for blending soup right in the pot. It saves time and cuts down on mess. If you don’t have one, a regular blender works. Just be careful with hot soup. Blend it in small batches and leave the lid slightly open to avoid splatters. You may want a thicker or thinner soup. If it’s too thick, add more vegetable broth or coconut milk. If it’s too runny, let it simmer longer without the lid. This helps it thicken up nicely. Add herbs or spices to make your soup shine. Fresh thyme or sage can bring out great flavors. You can sprinkle them in while the soup simmers. Ground ginger and cinnamon add warmth and depth. Adjust these to suit your taste. Balancing sweetness is key. The squash brings natural sweetness, but you may want to add salt or pepper. Taste your soup before serving. This way, you can adjust the seasoning to make it just right. Don't be shy—seasoning can change everything! Pro Tips Use Fresh Spices: To enhance the flavor of your soup, opt for fresh ground spices rather than pre-ground. This will give your soup a more robust and vibrant taste. Texture Preference: If you prefer a chunkier soup, reserve some of the squash cubes before blending and stir them back into the soup after pureeing. Adjusting Consistency: If the soup is too thick for your liking, thin it out with additional vegetable broth or water until it reaches your desired consistency. Flavor Boost: For an extra layer of flavor, consider adding a splash of apple cider vinegar or a squeeze of lemon juice just before serving to brighten the taste. {{image_4}} You can easily swap butternut squash for pumpkin in this recipe. Pumpkin gives a rich taste and adds a nice color. You can also experiment with other squashes like kabocha or delicata. Each type brings its own flavor. These small changes can make your soup unique every time. Want to make your soup heartier? Try adding lentils or beans. They boost protein and make the meal filling. You can also serve the soup with crusty bread or a side of quinoa. This adds texture and makes it more satisfying. Enjoying different options keeps the soup exciting and flavorful. After making cozy winter squash soup, you may have some leftovers. Store them in the fridge. Use an airtight container. Your soup will stay fresh for about 3 to 4 days. If you want to keep it longer, try freezing it. Pour the soup into freezer-safe containers. Leave some space at the top, as it will expand when frozen. It can last for up to 3 months in the freezer. To reheat your soup, use a pot on the stove. Heat it over low to medium heat. Stir often to help it warm evenly. This helps keep the soup’s texture and flavor. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. This way, it heats well without getting too hot or uneven. Yes, you can make this soup ahead of time. It tastes even better the next day. After cooking, let it cool. Then, store it in an airtight container in the fridge. It will stay fresh for about three to four days. When you are ready to eat, just reheat it on the stove over low heat, stirring often. This recipe is already dairy-free thanks to coconut milk. If you want to add creaminess, you can use more coconut milk. You can also add cashew cream for extra richness. Blend soaked cashews with water until smooth. This will give you a nice creamy texture without any dairy. - Pairing suggestions for sides or salads I love pairing this soup with warm crusty bread. A simple green salad also works well. You can add some nuts or seeds for crunch. - Complements for flavor balance A drizzle of balsamic glaze adds a nice tang. You could also serve it with a side of roasted vegetables. These pair well with the sweet squash flavor. This blog post outlined how to make a creamy winter squash soup. You learned about essential ingredients like butternut squash and onion. We detailed each step, from prepping to garnishing. Tips on achieving the right texture and adding flavors helped enhance your dish. Don't shy away from variations or storage options; they keep your soup fresh and tasty. Remember, experimenting makes cooking fun. Enjoy your delicious soup, and share it with friends and family!

Cozy Winter Squash Soup

A warm and creamy 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 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • to taste Salt and freshly ground black pepper
  • optional toasted pumpkin seeds
  • optional chopped fresh parsley
  • optional drizzle of coconut cream

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft.
  • Add the minced garlic to the pot and cook for an additional minute, stirring continuously until fragrant, ensuring not to let the garlic burn.
  • Carefully incorporate the cubed butternut and acorn squashes into the pot, stirring well to combine them with the sautéed onion and garlic.
  • Pour in the vegetable broth, mixing everything together, and bring the mixture to a vigorous boil. Once boiling, reduce the heat to a gentle simmer and cover the pot. Allow it to simmer for approximately 20 minutes, or until the squash is tender when pierced with a fork.
  • After cooking, remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the hot soup in batches to a traditional blender—just be sure to vent the lid slightly to prevent splatter.
  • Return the pureed soup to the pot (if using a blender) and stir in the coconut milk, ground ginger, and ground cinnamon. Taste the soup and adjust seasoning with salt and freshly ground black pepper as desired.
  • Reheat the soup gently over low heat, stirring frequently, until it is warmed through and ready to serve.
  • Ladle the hot soup into bowls and garnish each serving with a sprinkle of toasted pumpkin seeds, a scattering of chopped fresh parsley, or an elegant swirl of coconut cream if desired.

Notes

Optional garnishes can enhance the presentation and flavor.
Keyword comfort food, soup, squash, vegan, winter