Squash Soup Recipe

Name: Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1 medium onion, sliced; 1 teaspoon salt; 6 -7 yellow squash, peeled and cubed; 2 carrots, chopped; 1 large potato, peeled and cubed; 4 cups vegetable stock; 3 tablespoons sugar (or adjust to taste); ½ teaspoon cinnamon; 1 teaspoon allspice

Servings: persons

6 tablespoons unsalted butter
1 medium onion, sliced
1 teaspoon salt
6 -7 yellow squash, peeled and cubed
2 carrots, chopped
1 large potato, peeled and cubed
4 cups vegetable stock
3 tablespoons sugar (or adjust to taste)
½ teaspoon cinnamon
1 teaspoon allspice

1
Melt butter in large stock pot.
2
Add onion and fry over medium heat until tender.
3
Stir in salt, squash, carrots, potato, and vegetable stock.
4
Bring to boil, then lower heat and cover.
5
Cook for about 20 minutes, or until vegetables are tender.
6
Remove from heat.
7
In batches, add the cooked mixture to a blender and blend until smooth.
8
Pour mixture back into stock pot and add sugar, cinnamon, and allspice.
9
Cook over medium heat for another 2-3 minutes.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1 medium onion, sliced, 1 teaspoon salt, 6 -7 yellow squash, peeled and cubed, and more.

Yes, Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Soup

How did you like this recipe?

Frequently Asked Questions