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.
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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.
Amelia says
Do you think the honey could be successfully substituted with maple syrup?
Erren's Kitchen says
Hi Amelia, yes I’m sure honey would be fine 🙂
Alisha Ross says
I’m going to make this for dinner tonight! I’m going to make it on the stove instead of the slow cooker, though. Thanks for the lovely dinner inspiration! 🙂
Regards
Ross Alisha
Erren's Kitchen says
I hope you enjoy it Alisha 🙂
Zach says
This is so simple and delicious, I’ve added crispy bacon and a seed mix of sunflower, pine and linseed before serving, reminds me of an amazing street food place in Budapest
Erren says
Wow, what great additions, Zack! I’m so glad you enjoyed it so much!!
Angie | Big Bear's Wife says
Beautiful soup and color. I always have a plan that I’m going to eat a ton of winter squash and then it never happens. I need to change that this year.
Katerina @ diethood .com says
Wow!! This soup is fantastic! Comforting and delicious!
Dee says
My favorite thing about winter is that it’s soup season, and this looks perfect to me!
Lora @savoringitaly says
I’m with you on wanting soup a couple times a week in the winter, even though our temps have not dropped that much yet here in FL. Lovely recipe (and love the honey idea!)
Brandy | Nutmeg Nanny says
I love those bowls! This looks like such a comforting soup!
Joanie @ ZagLeft says
I love that you used such simple ingredients to make such a flavorful soup. YUM!
Cookin Canuck says
What a great idea to cook the squash with honey first! This soup is absolutely gorgeous.
Erren says
Thanks so much! It really is lovely!
Rubi Kaur says
I think the size of chicken breasts has changed dramatically since Julia Child’s day, which could account for some of her shorter cook time.
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