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This was delicious! Had it with cream, maple roasted walnuts and BACON. Fall in a bowl, very filling.
Jamie M.
You guys, I’m stuck on squash.
Maybe it reminds me of home, even though I don’t eat it at home. At all, ever. But for some reason squash is one my favorite vegetables to make here in the Philippines. And now you know the truth about this schnazzy tropical life. It’s squashy.
And squash should never be without those nutty walnuts and nothing should ever be without real cream. So squash, walnuts, and cream, don’t mind if I do.
I used red squash (kabocha squash) for this squash soup, but you could use butternut squash which happens to be my favorite kind of squash, because any kind of vegetable named butter anything is a winner in my book.
Also, I ate this in a small office with the AC on full blast, but you could eat this outside on the patio on a cool, coloful, yummy-smelling fall day. You could also eat this for lunch at work because it’s super portable, and warm lunches are better than cold lunches.
PS. I topped mine with walnuts and cream, as I already mentioned, but don’t sell yourself short on the toppings! Bacon, roasted corn, Parmesan cheese, chives, rosemary, olive oil, sourdough croutons… I die just imagining it.
Happy Soup Season to you!
PS. If you need help with the squash cutting and peeling, check out my tutorial.
Update! For all my blended stuff, I always have the best results with my new Blendtec Designer Series Blender. If you’re in the market for a new grown up blender, this has your name all over it.
Simple & Creamy Squash Soup
- Total Time: 20 minutes
- Yield: 4 1x
Description
This simple and creamy squash soup has just 6 ingredients including squash, onion, olive oil, milk, and toasted walnuts. It’s my go-to soup recipe!
Ingredients
- 1 medium kabocha squash
- 1 yellow onion, roughly chopped
- 2 cloves garlic, smashed (optional – I like it both ways)
- 2 tablespoons olive oil
- 1 1/4 cup milk
- 1/4 teaspoon cayenne pepper
- toasted walnuts
- salt to taste
- cream to taste
Instructions
- Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.
- Heat the oil in a large skillet over medium high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through.
- Place the cooked squash in a blender and add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted walnuts, cheese, or cream.
Notes
You can adjust the taste and consistency to your liking by adding more milk, salt, or even vegetable broth, etc.I also like to add the walnuts into the blender sometimes (about 1/2 cup) in addition to putting the whole ones on top.
Add, taste, add, taste, add, taste. That’s my method. 🙂
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Cuisine: American
Keywords: creamy squash soup, squash soup, kabocha squash soup
Dear Fall,
XOXO.
Disclaimer: this post contains affiliate links.
I love this recipe it’s so simple and it works for a great base to explore me personally I hate food waste and I use your recipe to save the part we all throw out when we eat squash the guts after I made a spaghetti squash the other day I saved the guys deseeded them and adjusted down the recipe for a smaller portion I did also use a red onion leftover from burger night but it was great thanks for the recipe
Looking forward to trying this recipe out
This is a great and easy squash soup!!
I used butternut squash and doubled the recipe, except for the onion. I also substituted coconut cream for the milk. I added the cream to the sauce pan with the squash when the squash was almost done cooking and cooked for 5 or so minutes before the blender. The soup is delicious!! I’ve made squash soup so many different ways with different ingredients and this recipe delivers on a sweet and creamy taste (with the coconut cream) I don’t think I’ll go back to those other more complicated recipes 😋
I’m in the Philippines and I will definitely be making this soup for dinner! Salamat po! 😁
Enjoy!
This was delicious! Had it with cream, maple roasted walnuts and BACON. Fall in a bowl, very filling.
Jamie, those sound like awesome toppings/additions to this soup. So happy you liked the recipe!
I tried this recipe but I used heavy cream instead of milk! mmmmm good
This recipe is on my soup list now as I make soup weekly. It looks delicious. I also made the Golden soup and that was brilliant. Thanks for your recipes, that are refreshing and tasty.
What type of milk.-.whole milk or can you use fat free?
Thanks Lindsey! I’ve never cut up his squash before other than just cutting it up in half and that was pretty daunting! But this recipe looks so delicious I’m going to give it a try right now! Wish me luck!
Substituted for coconut milk, this recipe is amazing! I loved the additional walnut garnish
Just have to say, the idea to add cayenne is absolutely wonderful. The 2nd time I made this soup, I changed a lot and it still turned out amazing. I used leftover oven roasted kabocha, and I left out the onion and garlic (I have an intolerance for these)… and the recipe was still absolutely delicious. I didn’t even miss the garlic/onion flavor (too much). Adding roasted walnuts and a bit of sour cream at the end is a great touch. Brilliant combination of ingredients and overwhelmingly easy. Thanks for the awesome recipe!!! 🙂
I added garganzo beans to mine
I just made it. I used coconut milk and added a bit of dill. Even my toddler loved it! thanks!
How many cups is the squash?
It will be about 5-6 cups!
This soup turned out delicious–It was just sooo much work to chop up the kabocha squash! Next time I would just cut it in half, roast it, and scoop out the meat.
Great tip, Heather!
Making this tonight. Here’s a tip! You don’t have to hack and peel those tough ol’ squash!!!! Just put them in the oven in a casserole dish on about 450 deg for 60 min. You could stick some holes with a knife just to make sure it doesn’t explode. Then allow it to cool and it peels super easy. Basically you’re going straight to “puree” using this method though you’ll prob still have to blend.
Thanks, Jen!
Made this recipe the other day I added a little bit of cinnamon and black pepper! YUM!
Love that idea, Ali!
How does kabocha squash look like? I’m NJ I bet I can get it here.
Probably, Katerina! It’s a round, green squash with an orange/yellow inside. I bet you could ask someone at your grocery store for help finding one. 🙂