This silky and brightly colored cold-weather squash soup makes for a cozy and warming addition to any meal.
It’s hard to get through the Fall season without eating your fill of winter squash in one form or another. The markets are filled with them and the fact that they keep for long periods of time, can be made a variety of ways and pair well with all kinds of herbs and spices makes them a favorite this time of year. One of the most frequent ways I enjoy this fall favorite though is by making soup.
While butternut is probably the most common, other varieties like acorn and kabocha are becoming increasingly easy to find so I like to combine them all into a velvety soup. It’s cozy, warming and a great make-ahead option for special holiday meals as well as everyday lunches and dinners.
It’s the kind of soup that’s satisfying without being heavy, and silky without the addition of dairy or cream. In fact there aren’t even any of the typical squash soup additions of fruit, or spices like cinnamon and nutmeg. This is a strictly a savory squash soup, flavored with sage, savory and thyme in a base of celery, carrots, garlic and shallots.
The herbs and base are first gently cooked together in order to coax out the flavors without browning or caramelizing them. The hardest part of the whole recipe is cutting up those thick skinned squashes, but a nicely sharpened chef’s knife and sturdy cutting board will make quick work of them. After a good simmer on the stove, your soup is ready to blend and serve but it can easily be made ahead of time and kept in the fridge for a few days until needed.
Simple yet nourishing, this is the kind of soup that will keep you cozy and warm through the holidays and beyond.
Serves 4-6
Sylvie Shirazi
This silky and brightly colored cold-weather squash soup makes for a cozy and warming addition to any meal.
20 minPrep Time
25 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1 Tablespoon/15ml extra-virgin olive oil
- 1 medium shallot, finely chopped
- 2 small garlic cloves, finely minced
- 2 small or 1 large carrot, finely chopped
- 2 small or 1 large celery stalk, finely chopped
- Few sprigs of fresh thyme
- Few sprigs of fresh sage
- Few sprigs of fresh savory
- ½ teaspoon fine sea salt
- 1/8th teaspoon freshly ground pepper
- ¼ of a medium butternut squash, peeled cubed
- ½ a medium acorn squash, peeled and cubed
- ½ a small kabocha squash, peeled and cubed
- 4 cups/960ml filtered water
Instructions
- Cook olive oil, shallots, garlic, carrot, celery, herbs (leave whole) and salt in a large pot over medium-low heat stirring occasionally, until softened but not browned (about 5 minutes).
- Add squash and water, increase heat to high and bring to a boil. Reduce heat, cover partially and simmer until squash is very tender (about 20-25 minutes).
- Discard herbs and puree soup in a high speed blender until very smooth and silky. Serve warm garnished with additional fresh herbs if desired. (Can also be made ahead of time and stored in fridge, then re-warmed just before serving.)
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