If you are like me, after eating vacation meals for a week, the first meal you cook at home is a nice bowl of soup. There is just something about soups that are comforting, cozy, and light. No matter the time of year, there is a soup for every season. Winter squash soup and chilly weather go together like peas and carrots.
The ingredients are simple, with a bursting flavor
As you can see, you don’t need much for a comforting pot of squash soup. Ingredients such as garlic, onion, carrots and vegetable broth should be cycled through all of the different things you cook up during the flu season.
Also, you can substitute vegetable broth for chicken broth.
How to make a quick and easy squash soup
You will love this soup not just because of the flavor, or that it’s gluten-free, but also for the easy clean-up afterward, since it’s made all in one pot!
1. Start out by heating oil in a large soup pot on medium heat. Again, you can use either olive oil or avocado oil for the oil.
2. Add onion, garlic, and a dash of salt. Stir to coat with oil and cook until fragrant and soft.
3. Add carrots, celery, potatoes, squash, broth, thyme, and salt to the pot.
4. Bring to a boil and simmer covered for 45 minutes or until all of the vegetables are soft. Remove from heat and allow soup to cool for 5-10 minutes.
6. Add nutmeg, extra salt, and pepper to taste for the finishing flavors.
7. Serve warm topped with toasted pumpkin seeds (see below) and chopped parsley.
All-in-One Pot Winter Squash Soup
- 2 Tbsp olive oil (or avocado oil)
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 small potatoes peeled and cubed
- 4 cups winter squash peeled, seeded, + cubed
- 32 oz vegetable brother (or chicken broth)
- 2 tsp dried thyme
- 1 tsp sea salt
- dash ground black pepper
- 1/4 tsp nutmeg
- Heat the oil in a large soup pot over medium heat.
- Add onion, garlic, and a dash of salt. Stir to coat with oil and cook until fragrant and soft.
- Add carrots, celery, potatoes, squash, broth, thyme, and salt to the pot.
- Bring to boil and simmer covered for 45 minutes or until all vegetables are soft.
- Remove from heat and allow soup to cool for 5-10 minutes.
- Gently blend using an immersion blender or in batches using a regular blender. Blend just until smooth, but do not over-blend - then return blended soup to the pot.
- Add nutmeg, extra salt, and pepper to taste.
- Serve warm topped with toasted pumpkin seeds (see below) and chopped parsley.
- Heat a skillet over medium-high heat.
- Add pumpkin seeds and continuously stir until you begin to hear them pop.
- Continue stirring until all seeds are roasted and slightly brown.
- Remove from heat and transfer seeds to a bow. Add a dash of soy sauce, tamari, or sea salt.