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Dairy Free
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Gluten Free
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Nut Free
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Vegan
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Vegetarian
All in One Pot Winter Squash Soup
Winter squash soup and chilly weather go together like peas and carrots!
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.
There is no need to preheat the oven or bake a squash to make this soup happen. Cook the squash in the soup, then blend to make a creamy and delicious winter soup. Easy recipes like this one are highly underrated!
Table of Contents
The ingredients are simple, with a bursting flavor!
As you can see, you don’t need much for a comforting pot of squash soup. We should cycle ingredients such as garlic, onion, and carrots through all the different foods we cook during the flu season.
Substitute vegetable broth for chicken broth if you’d like. This can change the flavor of the soup and the vegetarian label, too.
Key Ingredients
Olive oil sautés the aromatics in this soup recipe, adding nice after tones into the onion and garlic.
Onion is a flavor foundation in many recipes, enhancing this soup too.
Garlic creates depth in recipes, combined with the anti-inflammatory properties it holds.
Carrots, celery, and potatoes are in rotation throughout the winter months in my kitchen. They create the perfect trio combination of veggies to use in recipes.
Winter squash has a sweet and nutty flavor, perfect for this soup. They are not hard to find in grocery stores during the wintertime!
Vegetable broth infuses a savory flavor into this whole soup. You can substitute it with chicken broth or chicken stock if you’d like.
Dried thyme, sea salt, ground black pepper, and nutmeg spice up this winter soup to make it the perfect comfort food meal!
Find the full printable recipe with specific measurements below.
How to make One-Pot Winter Squash Soup
Step 1: Heat oil
Heat the oil in a large soup pot over medium heat.
Step 2: Add onion and garlic
Add onion, garlic, and a dash of salt. Stir to coat with oil and cook until fragrant and soft.
Step 3: Add vegetables and seasoning
Add carrots, celery, potatoes, squash, broth, thyme, and salt to the pot.
Step 4: Boil and simmer
Bring to boil and simmer covered for 45 minutes or until all vegetables are soft.
Step 5: Cool
Remove from heat and allow soup to cool for 5-10 minutes.
Step 6: Blend
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.
Step 7: Season
Add nutmeg, extra salt, and pepper to taste.
Step 8: Enjoy
Serve warm topped with toasted pumpkin seeds (see below) and chopped parsley.
Expert Tips:
- Allow the vegetables to soften thoroughly during the simmering process. This ensures a smoother texture in the final soup.
- Add salt cautiously at first and adjust towards the end. The broth and vegetables contribute salt, so it’s easier to add more later than to correct an overly salty soup.
- Toasted pumpkin seeds add a delightful crunch. Toast them separately and sprinkle them on top just before serving for maximum freshness. Your taste buds will thank you!
- Nutmeg can be overpowering, so start with a little and taste before adding more. It should complement the other flavors, not dominate. Combine with a touch of ground ginger for more tangy fall flavor in this fall soup.
- Pair this gluten free soup with a grilled cheese sandwich or some crusty bread for the ultimate winter comfort meal!
Recipe FAQs
Experiment with rosemary, sage, or a pinch of cayenne for extra warmth and depth.
Allow the soup to cool completely before refrigerating. Consume with 3-4 days or freeze for longer storage.
Here are a couple more light recipes to make at home!
- With fresh ingredients and a simple recipe, this recipe runs through how to make a Quick Greek Salad super easy!
- This Light and Easy Chicken Meatball Soup packs in the vitamins.
More soup recipes
If you tried this Winter Squash Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
All in One Pot Winter Squash Soup
Equipment
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Soup pot
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garlic press
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Vegetable peeler
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blender
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Soup bowl
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mixing spoon
Ingredients
- 2 Tbsp olive oil, for avocado oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 ribs celery, chopped
- 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
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Heat the oil in a large soup pot over medium heat.2 Tbsp olive oil,
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Add onion, garlic, and a dash of salt. Stir to coat with oil and cook until fragrant and soft.1 medium onion,, 2 cloves garlic,, 1 tsp sea salt
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Add carrots, celery, potatoes, squash, broth, thyme, and salt to the pot.2 carrots,, 2 small potatoes,, 4 cups winter squash,, 32 oz vegetable broth,, 2 tsp dried thyme, 1 tsp sea salt, 2 ribs celery,
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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.
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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.
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Add nutmeg, extra salt, and pepper to taste.1 tsp sea salt, ¼ tsp nutmeg, 1 dash ground black pepper
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Serve warm topped with toasted pumpkin seeds (see below) and chopped parsley.
Notes
- 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.
This soup has a great flavor!