Squash Soup

Simple & Creamy Squash Soup

15 reviews / 4.8 average

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.

Creamy squash soup on a spoon with toasted walnuts.

I used red squash (kabocha squash) for this squash soup, 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.

Three bowls of creamy squash soup with walnuts.

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.

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Simple & Creamy Squash Soup


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

This simple and creamy squash soup has just 6 ingredients including squash, onion, olive oil, milk, and toasted walnuts. It’s my go-to soup recipe!


Ingredients

Scale
  • 1 medium kabocha squash
  • 1 yellow onion, roughly chopped
  • 2 cloves garlic, smashed (optional – I like it both ways)
  • 2 tablespoons olive oil
  • 1 1/4 cup milk
  • 1/4 teaspoon cayenne pepper
  • toasted walnuts
  • salt to taste
  • cream to taste

Instructions

  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.

Notes

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 1/2 cup) in addition to putting the whole ones on top.

Add, taste, add, taste, add, taste. That’s my method. 🙂

  • Category: Dinner
  • Cuisine: American

Keywords: creamy squash soup, squash soup, kabocha squash soup

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Dear Fall,

XOXO.

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75 Comments

  1. Pinch of Yum Logo

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

  2. Pinch of Yum Logo

    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.

  3. Pinch of Yum Logo

    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’.
    Ken

  4. Pinch of Yum Logo

    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!

    1. Pinch of Yum Logo

      I don’t know why there is such an abundance of squash here, seems really random and non-tropical, but I’m loving it! 🙂

  5. Pinch of Yum Logo

    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!

    1. Pinch of Yum Logo

      Aw, that would be cool! But no, I’m at an orphanage called the Children’s Shelter of Cebu. Is Nehemiah in the city?

      1. Pinch of Yum Logo
        vitz

        I thank you for the recipe and for the Idea of the topings, I’ll make sure to prepare one later..and

        oh you been to Cebu, anyways are you refering to shelter Cebu Philippines, heheh

  6. Pinch of Yum Logo

    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!






  7. Pinch of Yum Logo

    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…