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All in One Pot Winter Squash Soup

Contents

  • Introduction
  • Step-by-Step
  • Ingredients
  • The Recipe
  • Equipment List
  • Nutrition
  • Reviews
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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.

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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

Steps

Heat the oil in a large soup pot over medium heat.

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Add onion, garlic, and a dash of salt. Stir to coat with oil and cook until fragrant and soft.

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Add carrots, celery, potatoes, squash, broth, thyme, and salt to the pot.

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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.

Serve warm topped with toasted pumpkin seeds (see below) and chopped parsley.

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NOTES
Optional: Toasted pumpkin seeds and parsley

How to Toast Pumpkin Seeds:
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.

Ingredients 3 Ingredients

butternut squash ingredient
Butternut Squash
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ingredients: vegetable broth
Vegetable Broth
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yellow potatoes in a bag
Yellow Potatoes
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All in One Pot Winter Squash Soup Yum

290 Calories
Time to cook: 1 hr 20 mins
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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

1

Heat the oil in a large soup pot over medium heat.

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2

Add onion, garlic, and a dash of salt. Stir to coat with oil and cook until fragrant and soft.

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3

Add carrots, celery, potatoes, squash, broth, thyme, and salt to the pot.

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4

Bring to boil and simmer covered for 45 minutes or until all vegetables are soft.

5

Remove from heat and allow soup to cool for 5-10 minutes.

Squash soup 5 1 of 1 1000x667

6

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.

Screen Shot 2020 01 31 at 11.30.39 AM 1000x536

7

Add nutmeg, extra salt, and pepper to taste.

8

Serve warm topped with toasted pumpkin seeds (see below) and chopped parsley.

Squash soup 11 1 of 1 1000x667

9

NOTES
Optional: Toasted pumpkin seeds and parsley

10

How to Toast Pumpkin Seeds:
Heat a skillet over medium-high heat.

11

Add pumpkin seeds and continuously stir until you begin to hear them pop.

12

Continue stirring until all seeds are roasted and slightly brown.

13

Remove from heat and transfer seeds to a bow. Add a dash of soy sauce, tamari, or sea salt.

Equipment Used

Knife
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Cutting Board
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Ladle
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Garlic Press
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Vegetable Peeler
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blender equipment
Blender
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soup bowls equipment
Soup Bowls
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Nutrition Facts
All in One Pot Winter Squash Soup
Amount Per Serving
Calories 290 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 1527mg66%
Potassium 1430mg41%
Carbohydrates 56g19%
Fiber 9g38%
Sugar 11g12%
Protein 5g10%
Vitamin A 30750IU615%
Vitamin C 75mg91%
Calcium 156mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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