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This was delicious! Had it with cream, maple roasted walnuts and BACON. Fall in a bowl, very filling.
Jamie M.
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.
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.
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.
Simple & Creamy Squash Soup
- 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
- 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
- Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.
- 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.
- 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. 🙂
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Cuisine: American
Keywords: creamy squash soup, squash soup, kabocha squash soup
Dear Fall,
XOXO.
Disclaimer: this post contains affiliate links.
I adore squash soup! I was just looking through recipes the other day in anticipation of fall!
So great that you can still enjoy squash soup in the tropics… even if it is sweltering!
Aaaaaaand, now I know what I’m having for lunch today. This is so stinkin’ easy, I’m in love.
Beautiful soup – squash of any kind (hello pumpkin season!) is exciting and this is perfect to kick off the season with!
Soup is pretty much the only way I eat squash…SO GOOD. This looks like perfect comfort food!
Such a beautiful and vibrant soup!
Oh my gosh, the color of this is just amazing! And it sounds like the perfect consistency and flavor, too 🙂
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.
This looks so good – you take such great pictures especially to have squash soup look so amazing!!!
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
I’m ready for Fall and this would make my day! Yum!
What a delicious soup! I can’t wait for cool fall evenings to enjoy this!
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!
I don’t know why there is such an abundance of squash here, seems really random and non-tropical, but I’m loving it! 🙂
Love soup season! This looks so perfectly creamy – yummy! Love your idea of topping it with walnuts.
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. 🙂
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!
Aw, that would be cool! But no, I’m at an orphanage called the Children’s Shelter of Cebu. Is Nehemiah in the city?
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
Yes it’s the Children’s Shelter of Cebu! 🙂
I guess I need this right now because my tooth is not so good but I still need nutrition.
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!
Oh, I’m so excited for fall foods, and i LOVE soups. this looks so yummy. and yes – bacon on top, please!
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!
That’s so funny, I thought as I was making it how good it would be with coconut milk! YUM.
So easy! And super delicious looking 🙂
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…
Yumm your squash soup looks so delicious, and healthy!
Cool 🙂 I must try this one 🙂 thanks 🙂
This looks great!