Winter Squash- The Base for Healthy Fall Soups

by Michele Pesula Kuegler | October 17th, 2016 | Recipes, Side Dishes, Soups & Stews

winter-squash-soupsIt’s fall, which is my favorite season. I love feeling the hint of chill in the air; wearing knee boots and sweaters because they look good (not because it’s subzero); watching the leaves change color; cooking and baking in my kitchen and filling the house with delicious aromas. Along with all of these things, I love the produce that fall provides, including winter squash.

The nice thing about winter squash is that they keep so well, hence their name. More often than not, you’ll find some variety of winter squash in my pantry starting in October and continuing through February or March. They’re so versatile and can become part of or the focus of many a meal. 

In full disclosure, I have to admit that I do have one winter squash that I favor over all of the others- butternut. I like its flavor, texture, and size. When I cook one butternut squash I know that there will be enough for 4-6 servings of a side dish. It also has a smooth consistency that works well with soup.

Speaking of soup, I have a handful of butternut squash recipes from the archives. I’ve made each of these numerous times and have reasons why I like each. For an easy way to cook your butternut squash for these recipes, check out Butternut Squash- The Extra Lazy Way.

To get your seasonal squash cooking started, check out these soup recipes. (Although these are all made with butternut, it can be replaced with other varieties of winter squash.)

Savory Butternut Squash & Spinach Soup– If you have cooked squash on hand, this recipe is so simple that you could whip it up for a fast lunch. Not only is this soup hearty and flavorful, it is also incredibly healthy. I enjoy this soup on many a work from home day.

Butternut and Broccoli Soup– Although this recipe’s title only divulges two ingredients, there are a number of other ingredients that add hints of flavor, including soy sauce, maple syrup, and tomatoes. It’s finished with a little bit of milk to add extra creaminess (feel free to use cream if you’re feeling indulgent). This soup is sure to intrigue your palate.

Butternut Bisque with Andouille Sausage– I really could do without meat most of the time. However, other people in my household have a stronger attachment to carnivorous dining. For them, I create recipes, such as this, that add meat to the dish. The sausage does add a nice bit of flavor and texture to the soup. For those of you that prefer to go meat-free, a vegetarian sausage would be an excellent option.

Slightly Sweet Butternut Squash Soup– This soup includes brown sugar and dried cranberries, giving it a sweeter profile than most soups. However, you can omit the sugar to reduce the sweetness. Or you could serve it with grilled cheese to give a nice balance of salty and sweet.

By the time this article publishes, I am fairly certain I will have made one, if not two, batches of butternut squash soup from this list. Yay, fall!

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