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All in One Pot Winter Squash Soup

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.
squash-soup-in-a-brown-bowl-with-a-spoon-on-a-green-towel-with-parsley-on-the-side

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.

Feel free to add avocado oil instead of olive oil for a fatty acid that provides numerous health benefits to your heart and could reduce blood pressure and regulate cholesterol levels.

Also, you can substitute vegetable broth for chicken broth.

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HOW TO MAKE A QUICK AND EASY SQUASH SOUP

squash-soup-in-a-brown-bowl-with-a-spoon-on-a-green-towel-with-parsley-on-the-side

All in One Pot Winter Squash Soup

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.
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Course: Appetizer, Lunch, Main Course
Cuisine: American, Soup
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 290kcal

Equipment

  • Soup pot
  • knife
  • cutting board
  • garlic press
  • Vegetable peeler
  • blender
  • Soup bowl
  • ladle
  • mixing spoon

Ingredients

  • 2 Tbsp olive oil, for avocado oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 small potatoes, peeled & cubed
  • 4 cups winter squash, peeled, seeded, & cubed
  • 32 oz vegetable broth, or chicken broth
  • 2 tsp dried thyme
  • 1 tsp sea salt
  • 1 dash ground black pepper
  • ¼ tsp nutmeg

Instructions

  • 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.

Notes

Optional: Toasted pumpkin seeds and parsley 
How to Toast Pumpkin Seeds:
  1. Heat a skillet over medium-high heat.
  2. Add pumpkin seeds and continuously stir until you begin to hear them pop.
  3. Continue stirring until all seeds are roasted and slightly brown.
  4. Remove from heat and transfer seeds to a bow. Add a dash of soy sauce, tamari, or sea salt.

Nutrition

Calories: 290kcal | Carbohydrates: 56g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1527mg | Potassium: 1430mg | Fiber: 9g | Sugar: 11g | Vitamin A: 30750IU | Vitamin C: 75mg | Calcium: 156mg | Iron: 3mg

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