This vibrant and tasty recipe for Winter Squash Soup is a healthy way to warm up on cold winter days. Make the most of winter’s harvest with this warming, seasonal soup.
To make this soup, you just cook your squash in stock and honey before blitzing into this velvety smooth soup. It’s fantastic served with garlicky, Italian bread for dipping.
There’s something so comforting about a hot bowl of soup on a cold day. Not to mention a dark, damp day, like it’s been lately, but at least this soup (and the many others I’ve shared ) will help those chilly days seem brighter!
Making this soup is really simple. You can use any squash you like. There are so many around this time of year. I used Sweet Dumpling squash, but you can use Acorn Squash or Butternut Squash too. Whatever you like best.
You start by preparing the squash.
Then saute the onion and celery until soft.
Add the diced squash, honey, and stock. Bring to a simmer and cook until the squash is tender.
Remove from heat and using a hand blender, blitz until smooth (adding a bit more stock or water if the soup is too thick). It’s that easy (especially if you buy pre-cut squash)!
Season to taste with salt and pepper. Reheat before serving, sprinkle with chopped parsley.
Other Soup Recipes You’ll Love
Cook’s Tips:
- Squash soup can be frozen in an airtight, freezer-safe container for up to three months.
- This soup can be made with pumpkin, butternut squash, or any other squash you like.
- For a salty twist, top the soup with bacon and toasted croutons.
- To make prep easier, buy pre-cut squash or frozen and prepared from the grocery store.
- If you don’t have a hand blender, a food processor or blender will work just as well.
UPDATE NOTES: This recipe was originally posted in 2015, but was updated to include step by step photos, Nutrition Facts, and recipe tips.
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Let's Make Winter Squash Soup
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 2.5 pounds winter squash peeled, deseeded and cut into chunks
- 1 tablespoon honey
- 5 cups chicken stock
- Salt and Pepper to taste
- Parsley (Fresh) chopped to serve (optional)
Instructions
- Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until really soft – about 15 mins.
- Add the squash and cook, stirring for 5 mins.
- Add the honey and chicken stock, bring to a simmer and cook until the squash is tender.
- Remove from heat and using a hand blender, blitz until smooth (adding a bit more stock or water if the soup is too thick). Season to taste with salt and pepper. Reheat before serving, sprinkle with chopped parsley.
Marlaina says
I am Native American. My brother brought me some of his harvest squash and pumpkin. I made pumpkin cookies yesterday, today I made squash soup. I have never made either of them and am very pleased at the turnout. Thank you for sharing the reeipes.
Erren's Kitchen says
That’s wonderful to hear! It’s fantastic that you were able to make delicious dishes from your brother’s harvest squash and pumpkin. You are so welcome! Thank you so much for trying my recipes and for taking the time to leave such great feedback!
Estee says
Just made this soup and it came out fantastic! I did a half onion and bunch of shallots and about 4 cloves of garlic. Delish! Thanks for posting an easy squash soup!
Erren Hart says
Thank you for trying our Winter Squash Soup recipe, Estee! I’m so glad to hear that you enjoyed it. The combination of flavors in this soup is really delicious, and I’m happy you were able to create a version that suited your taste buds. Thanks for sharing your feedback with us. We love hearing from our fellow cooks!
Marty says
I’m not a huge fan of squash but had some I needed to use up, well I like it in a soup! Fantastic recipe, thanks for sharing
Erren's Kitchen says
Thank you Marty, I’m so glad I could change your mind 🙂
Tania Hotene-Goodall says
Delicious recipe i added smoked paprika and a little chilli definitely a winner…thankyou.
Erren's Kitchen says
That sounds great Tania, I’m glad you liked it 🙂
Shelley Peace says
Good afternoon
Sherry Taylor Belisle says
Funny – I’d just seen and bought this typeof squash. I aways add a bit of garlic to my soups and for this I also added ginger and nutmeg. If dairy is not a problem for you, you also might add a can of evaporated soup. It’s a lighter way to cream it out without actually adding cream.
Erren's Kitchen says
Ginger and nutmeg sounds lovely Sherry 🙂
Mana says
This recipe exceeded my expectations! I was looking for a soup recipe using dumpling squash I got through my CSA. It is absolutely delicious. I will use this recipe again!
Erren's Kitchen says
That’s fantastic Mana, I’m so pleased you liked it 🙂
Darshan Jain says
Hi buddy,
Great, Seriously This post was damn awesome, One thing that strikes me the most is your style of writing… Whoa, you explain kinds of stuff so elegantly, I could understand the concept behind this very well just by reading it once.
Thanks for sharing this wonderful article, I definitely will share it on social media platforms.
Erren's Kitchen says
Thank you 🙂
Hannah Flack says
I am definitely trying this! That imaginary person at the beginning of your post? Totally me. I work four ten-hour days so I can have 3-day weekends to work on my blog, and by the time I walk in the door at the end of a work day I can hardly think straight, let alone make a time-consuming recipe. This kind of dinner is just what I need!
Regards Hannah Flack
Erren's Kitchen says
Thank you Hannah, I’m glad I could help 🙂