Simple & Creamy Squash Soup

Squash Soup


You guys, I’m stuck on squash.

Maybe it reminds me of home, even though I don’t eat it at home. At all, ever. But for some reason squash is one my favorite vegetables to make here in the Philippines. And now you know the truth about this schnazzy tropical life. It’s squashy.

And squash should never be without those nutty walnuts and nothing should ever be without real cream. So squash, walnuts, and cream, don’t mind if I do.

Squash Soup

I used red squash (kabocha squash) for this, but you could use butternut squash which happens to be my favorite kind of squash, because any kind of vegetable named butter anything is a winner in my book.

Also, I ate this in a small office with the AC on full blast, but you could eat this outside on the patio on a cool, coloful, yummy-smelling fall day. You could also eat this for lunch at work because it’s super portable, and warm lunches are better than cold lunches.

PS. I topped mine with walnuts and cream, as I already mentioned, but don’t sell yourself short on the toppings! Bacon, roasted corn, Parmesan cheese, chives, rosemary, olive oil, sourdough croutons… I die just imagining it.

Happy Soup Season to you!

PS. If you need help with the squash cutting and peeling, check out my tutorial.

Squash Soup

Update! For all my blended stuff, I always have the best results with my new Blendtec Designer Series Blender. If you’re in the market for a new grown up blender, this has your name all over it.

4.8 from 12 reviews
Simple & Creamy Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 medium kabocha squash
  • 1 yellow onion, roughly chopped
  • 2 cloves garlic, smashed (optional - I like it both ways)
  • 2 tablespoons olive oil
  • 1¼ cup milk
  • ¼ teaspoon cayenne pepper
  • toasted walnuts
  • salt to taste
  • cream to taste
  1. Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.
  2. Heat the oil in a large skillet over medium high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through.
  3. Place the cooked squash in a blender and add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted walnuts, cheese, or cream.
You can adjust the taste and consistency to your liking by adding more milk, salt, or even vegetable broth, etc.I also like to add the walnuts into the blender sometimes (about ½ cup) in addition to putting the whole ones on top. Add, taste, add, taste, add, taste. That's my method. :)

Dear Fall,


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  1. I adore squash soup! I was just looking through recipes the other day in anticipation of fall!

  2. So great that you can still enjoy squash soup in the tropics… even if it is sweltering!

  3. Aaaaaaand, now I know what I’m having for lunch today. This is so stinkin’ easy, I’m in love.

  4. Beautiful soup – squash of any kind (hello pumpkin season!) is exciting and this is perfect to kick off the season with!

  5. Soup is pretty much the only way I eat squash…SO GOOD. This looks like perfect comfort food!

  6. Such a beautiful and vibrant soup!

  7. Oh my gosh, the color of this is just amazing! And it sounds like the perfect consistency and flavor, too :)

  8. Kabocha squash is the greatest! I can well imagine that it’s a great reminder of home (and of Fall!). I can’t wait for the new season winter squash.

  9. This looks so good – you take such great pictures especially to have squash soup look so amazing!!!

  10. Looks like another hit, Lindsay – can’t wait to try it. By the way, the golden hue of the soup…the earthy, farm-style table top…takes me back to my years in New England (where I made lots of squash soups) and reminds me that fall is right around the corner. Yikes. Keep up the great cookin’.

  11. I’m ready for Fall and this would make my day! Yum!

  12. What a delicious soup! I can’t wait for cool fall evenings to enjoy this!

  13. I ran into some beautiful looking squash today and instantly was in the mood for squash soup. I love soup season, I love squash season. This sounds amazing!

  14. Love soup season! This looks so perfectly creamy – yummy! Love your idea of topping it with walnuts.

  15. just the *thought* of soup season makes me all warm and fuzzy inside. Even though I am a HUGE fan of chunks in my soup, squash soup is one of my top five favorites. And the walnuts make it even better. :)

  16. I just got to your blog from thekitchn. But I was reading your about me page and I happened to read you teach at an orphanage. At first, I read the Philippines..then I read Cebu… And I was wondering if you are at Nehemiah??? I used to volunteer there as part of my secondary school field trips! If so, that is some crazy coincidence. I miss all the kids there. BUT…I also love your blog!

  17. I guess I need this right now because my tooth is not so good but I still need nutrition.

  18. I don’t think I’ve ever actually had squash soup before, but this looks really good. I’m sure those walnuts add some really nice texture. Thanks for the recipe, Lindsay!

  19. Oh, I’m so excited for fall foods, and i LOVE soups. this looks so yummy. and yes – bacon on top, please!

  20. LOL, my boyfriend totally made this exact soup last night but with coconut milk instead of cream. Our homes must be on the same wavelength, cause we’re huge squash lovers too…and fall’s a-comin’, so this is the perfect time of year to start on the warm comforting soups!

  21. So easy! And super delicious looking :)

  22. I’ve never used red squash before, but this looks fantastic. And it’s a wonderful fall comfort and I’ve been secretly craving all things fall lately, so now you’ve got me craving squash! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

  23. Yumm your squash soup looks so delicious, and healthy!

  24. Cool :) I must try this one :) thanks :)

  25. This looks great!

  26. Did you make the whole soup without adding more than 1 1/4 cups of milk?

    • Yep! I ended up adding more to the leftovers (just a few tablespoons will do the trick) because it was too thick on the second day, but worked just fine when it was still hot.

  27. Sounds like the perfect fall dish. Thanks.

  28. I made this last night for supper. It was hubby approved :) I will be making it again.

  29. What a great classic dish!

  30. I’ve loved occasionally coming to your blog and especially reading your story about obedience to God’s plan for you and Bjork. But now that you have a post about squash that uses the word “schnazzy”? I’m coming by every day. :) Keep up the lovely work.

  31. I made this last night with a little sour cream and grated cheese on top and it turned out great! The only hard part was cutting the rind off the squash… I think I need a sharper knife :) Thanks for the great recipe- it definitely got me in the mood for fall!

  32. I cheated and bought the “already cubed” butternut squash so I didn’t have to deal with the squash mess! About how many cups do you think a medium squash would be? I bought a 32 oz. container full!

  33. It’s too perfect that I found this today. Fall is definitely here (in Indy) and I have a butternut squash I need to do something with! Thank you, I can’t wait to try this (and I think I need ALL of the different toppings!). :)

  34. I’m so excited to make this tonight for my hubby. However, I feel as though it won’t be filling for him. Do you recommend anything to serve this with?

    • We chopped up some apples and walnuts and threw those on top the second time I made this – it was super yummy. If that still isn’t enough, I’d serve it with something that has sausage, for no reason other than I love squash and sausage together. :) You could even fry up some ground pork sausage or kielbasa and serve it in the soup if you’re okay mixing it all up! This soup actually makes a great pasta sauce, too, so you could throw it all over some pasta and call it done.

  35. Jéssica Mulenga says:

    I bumped onto this website accidentally, and was initially skeptical about the milk, but followed it to the T. We just finished eating the soup and it tastes AMAZING. it also got a thumbs up from my hubby who initially wasn’t looking forward to soup for supper 😉 The soup’s a winner (and a 5 star for being so easy to prepare, and being so accessible financially 😉
    i’m gonna take a look at your other recipes, and recommend the blog :)

  36. This is a really great recipe! Though, I think I added too much cayenne pepper and salt. I’ll try it again next time till I cook it to perfection!

  37. Mauricio Mendes says:

    I loved the soup, my wife too.

    I just had a hard time with the kabocha squash. It was so hard to cut and peel.
    I don’t knoe If it was too green or something like that>
    I tried to peel the squash without sucess, I was about to give up. I tried to google a way to cut and peel it, and guess what?
    I’d ended up on your Website again.

    So Thanks twice!
    For the excelent recipee and for the tips on how to do it.


    P.S. It would be nice If there were a link somewere for the page “how to cut and peel a kabocha squash” of your website 😉

  38. You have so many comments, i didn’t look through them all for this idea, but…
    I have a similar soup I make, but instead cut the squash and onion in half, then brush them 2T melted butter mixed w/ 2t curry powder and bake them both at 400 for about 45 min. Makes it super easy to scoop and blend (also I use 2C chicken stock to sub for milk). I also toss in some grated/powdered allspice, cloves, and cinnamon, plus a little extra cayenne and salt. Delicious little variant on your great recipe (also a nice fall/winter smell through the house!). Thanks Lindsay!

  39. Would this be good with coconut milk/cream?

  40. Laura Johnson says:

    I’m with Mauricio- it took almost half an hour to peel the squash! The rest of the instructions, however, sound a lot more like “quick and easy”. It’s in mid-cook right now and I’m looking forward to it!

  41. How does kabocha squash look like? I’m NJ I bet I can get it here.

  42. Made this recipe the other day I added a little bit of cinnamon and black pepper! YUM!

  43. Making this tonight. Here’s a tip! You don’t have to hack and peel those tough ol’ squash!!!! Just put them in the oven in a casserole dish on about 450 deg for 60 min. You could stick some holes with a knife just to make sure it doesn’t explode. Then allow it to cool and it peels super easy. Basically you’re going straight to “puree” using this method though you’ll prob still have to blend.

  44. This soup turned out delicious–It was just sooo much work to chop up the kabocha squash! Next time I would just cut it in half, roast it, and scoop out the meat.

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