Winter Squash Soup
This creamy Winter Squash Soup is the ultimate cold-weather comfort food—simple, satisfying, and bursting with seasonal flavors.
Made with sweet, roasted winter squash, aromatic spices, and a touch of creaminess, this soup feels like a hug in a bowl. It’s the perfect dish to cozy up with after a long day or to serve as a star at your next winter gathering.
Whether you’re using butternut, acorn, or kabocha squash, this recipe is versatile and easy to customize. Plus, it’s naturally nutrient-packed, making it as nourishing as it is delicious. Pair it with a crisp winter salad, or enjoy it all on its own—it’s a recipe that will quickly become a seasonal favorite.
Ready to savor the taste of winter? Let’s get cooking!
Prep Time: 10 minutes Cook Time: 30 minutes
Yield: 8 servings Serving Size: 2 cups
Ingredients:
- 1 tbsp. olive oil
- 2 onions finely chopped
- 2 garlic cloves, crushed
- 1 tsp. turmeric
- 1 tsp. salt
- 1/4 tsp. black pepper
- 2 lbs. butternut squash, precut (or cut at home)
- 1.5 cup red lentils, dry
- 32 oz. low-sodium vegetable stock
- 1 15-oz. can of light coconut milk
- 1 small bunch coriander, finely chopped
- 4 tbsp. raw pumpkin seeds
Directions:
- Heat oil in a large pot over medium-high heat.
- Sauté the onions with 1 teaspoon of salt for 5 minutes, or until softened.
- Add the garlic and cook for 1 minute.
- Stir in the butternut squash and sauté until lightly browned. Mix in 1 teaspoon of turmeric and 1/4 teaspoon of black pepper.
- Add the dry lentils then pour in the vegetable stock and coconut milk. Stir to combine.
- Bring the mixture to a boil, reduce the heat to a simmer, cover, and cook for 20 minutes, or until the butternut squash is tender.
- While the soup cooks, toast the pumpkin seeds in a dry pan over low heat until they start to pop, about 1-2 minutes. Remove from heat and set aside.
- Use a handheld blender to puree the soup until smooth. Adjust seasoning to taste.
- Serve the soup in bowls, garnish with toasted pumpkin seeds, and sprinkle with coriander.
Tips and Tricks:
- Butternut, acorn, or kabocha squash work beautifully in this recipe. You can even mix varieties for a unique flavor!
- If it’s too thick, add a bit more broth or cream until you reach your desired texture.
- Add aromatics like garlic, onion, or shallots to the base for extra depth.
- A touch of nutmeg, cinnamon, or smoked paprika can complement the natural sweetness of the squash.
Nutrition Facts:
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