As fall settles in, there is little more that makes me happy than bright sunny skies, a great walk or run outdoors…and stuffing my face with squash.
I was admittedly late to the party, only recently adopting an interest in squash soup or combining squash with pasta. For years, such ideas made me recoil, but now that I see their magic, they’ve successfully lured me to the dark side.
Though I’m happy to spend some of my weekends cooking, at times I would much rather be outdoors enjoying the very last of light and life that I will see until spring. Other times, I simply run out of food by week’s end and need to pull something together quickly.
And borne from necessity, I learned to create a simple soup with minimal ingredients and fuss. Low in calories, it makes a nice light lunch or an excellent accompaniment to a hearty salad or sandwich that provides some extra protein.
While frozen squash doesn’t have quite the flavorful punch as roasting the squash yourself, when you’re in a rush and still want something wholesome and healthy, this soup will definitely fit the bill.
Super Simple Squash Soup
Yields 1 to 2 servings – easily scaled if you want to make a larger batch
1 12-ounce package frozen winter squash, thawed
1/4 to 1/3 cup onion
1 teaspoon butter or oil (optional for sauteeing onions)
1/2 to 3/4 cup chicken or vegetable broth
2 to 4 tablespoons milk or cream
Salt to taste
Dash of cinnamon and nutmeg
Toasted pepitas for topping
Saute onions in small saucepan until lightly browned. Add thawed squash and 1/2 cup to 3/4 cup broth, depending upon whether you like a thicker or thinner soup. Mix well. Add salt (if needed) and a dash of nutmeg and cinnamon if desired. Simmer until hot, approximately 10 minutes. Add milk or cream and mix thoroughly.
If you have the time and inclination, you can blend it in a bullet or blender to blend the onions and create a smoother texture. Or you can simply eat it as is.
Serve hot topped with toasted pepitas.
I give ranges in most of my cooking recipes, because it really boils down to personal preference. I like onions, but I don’t looooove them. So ~1/4 cup is enough for me. You can certainly adjust that amount to suit your own tastes.
Note that I often keep frozen chopped onions on hand with these situations in mind, because I’ve found that it saves me time when I’m in a hurry on busy nights. However, you can use fresh if that’s what you have on hand and don’t mind the extra step.
I also tend to use skim milk or lowfat sour cream, though I’ve also used unsweetened cashew and almond milk with good results.
And if you’re looking for an excellent soup or salad to go with this soup, try one of these awesome recipes on my Fall Recipe board on Pinterest!
Turkey Apple Brie Panini with Honey Mustard Maple Mayo
Turkey Cheddar Apple Butter Panini
Orchard Turkey Burgers with Caramelized Onions & Brie
Or when all else fails, throw some lettuce, veggies, and protein in a salad bowl and call it good!
