Soup Recipes

Canned Squash Soup Recipe

Canned squash soup is one of those comforting meals that can take you from a busy weekday lunch to a cozy dinner in a heartbeat. This recipe combines the sweetness of squash with savory herbs and spices to create a rich, velvety soup that’s perfect for any season, whether you’re looking to warm up on a chilly day or enjoy a light meal with a touch of autumn flavor. What makes this recipe especially great is its versatility-whether you’ve got a can of squash sitting in your pantry or you want to make it from scratch with fresh squash, this recipe can adapt to your needs.

So, if you’re ready for an easy-to-make, soul-warming soup that’s as flavorful as it is simple, let’s dive into this canned squash soup recipe that’s sure to be a hit at the dinner table.

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Canned Squash Soup Recipe

This simple yet delicious canned squash soup is perfect for when you want something hearty but without all the prep. With a few key ingredients, you’ll be on your way to a satisfying, flavorful bowl of soup that doesn’t require hours of cooking.

Ingredients Needed

  • 2 cans of squash puree (15 oz each) – The foundation of the soup. You can use pumpkin puree if squash is unavailable, or even a combination of both for extra depth of flavor.
  • 1 medium onion, diced – Adds sweetness and depth.
  • 2 tablespoons butter – For sautéing and that rich, comforting base.
  • 2 cups vegetable or chicken broth – The liquid that brings everything together. You can use low-sodium broth to control the salt level.
  • 1/2 cup heavy cream or coconut milk – This adds a creamy, velvety texture. You can swap this with a dairy-free alternative if preferred.
  • 1 teaspoon garlic powder – For a mild garlic flavor without the pungency.
  • 1 teaspoon ground ginger – A dash of warmth and spice that elevates the squash.
  • 1/4 teaspoon ground nutmeg – A classic addition that brings out the natural sweetness of the squash.
  • Salt and pepper to taste – Always season to your liking!
  • 1 tablespoon maple syrup (optional) – A little bit of sweetness goes a long way in balancing the savory elements.
  • Fresh herbs (optional) – Garnish with thyme or parsley for an extra burst of flavor.

Cooking Instructions

  1. Prepare The Ingredients

    • Dice the onion and get the squash puree and broth ready.

  2. Sauté The Onions

    • In a large pot, melt the butter over medium heat. Add the diced onions and sauté until they’re soft and translucent, about 5-7 minutes. This brings out the natural sweetness of the onions.

  3. Add The Squash Puree

    • Stir in the canned squash puree, making sure it’s evenly mixed with the onions and butter.

  4. Add The Broth

    • Pour in the vegetable or chicken broth, stirring until the mixture is well combined. The broth will thin out the puree and make it more soup-like.

  5. Season The Soup

    • Sprinkle in the garlic powder, ginger, nutmeg, and salt and pepper to taste. Stir everything together, letting the spices infuse the soup.

  6. Simmer

    • Reduce the heat to low and let the soup simmer for about 10-15 minutes. This allows the flavors to meld together and deepens the overall taste.

  7. Blend for smoothness (optional):

    • For a silkier texture, you can use an immersion blender right in the pot to blend everything until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, then return it to the pot.

  8. Finish With Cream

    • Stir in the heavy cream (or coconut milk) and let the soup simmer for another 5 minutes until heated through.

  9. Adjust Seasoning

    • Taste the soup and adjust salt, pepper, and other spices if necessary. If you like a bit more sweetness, add a drizzle of maple syrup.

  10. Serve

    • Ladle the soup into bowls and garnish with fresh herbs. You can also add a dollop of sour cream or a sprinkle of roasted pumpkin seeds for some extra texture.

Ingredient Insights

  • Squash Puree: Canned squash puree is a time-saving ingredient that packs all the nutrients and flavors of fresh squash. It’s loaded with beta-carotene, an antioxidant that gives squash its vibrant orange color and is great for eye health and boosting immunity.
  • Onions: Onions are the building block of many savory dishes, adding layers of flavor that deepen as they cook. They contain sulfur compounds that offer both flavor and health benefits, such as reducing inflammation.
  • Butter: While butter is used in this recipe for flavor, it also helps to carry the spices throughout the soup, ensuring that every spoonful is rich and satisfying. If you’re looking for a lighter option, olive oil can work too.
  • Cream/Coconut Milk: The addition of cream or coconut milk brings a smooth richness to the soup. Heavy cream makes it indulgently velvety, while coconut milk adds a slight sweetness and a tropical touch.
  • Spices (Ginger, Nutmeg): Both spices complement the natural sweetness of squash, creating a harmonious flavor profile. Ginger provides a warming spice, while nutmeg adds an aromatic sweetness.

Expert Tips

  • Balance the sweetness: If your squash puree is on the sweet side, make sure to adjust the seasoning accordingly. A pinch of salt and a squeeze of fresh lemon juice can help balance things out.
  • Texture matters: If you love a chunky soup, skip the blending step. You’ll get a more rustic, hearty texture with small bits of squash and onion.
  • Boost the umami: For an extra savory kick, try adding a tablespoon of miso paste or a splash of soy sauce when seasoning the soup. This gives the broth an added depth of flavor.
  • Leftover soup: This soup stores wonderfully in the fridge for 3-4 days and freezes well for up to 3 months. Simply let it cool, then transfer to an airtight container for storage. When reheating, you may need to add a splash of broth or cream to bring back the original consistency.
  • Add some protein: If you’d like to make this soup a more filling meal, try adding cooked chicken, sausage, or even lentils for extra protein.

Recipe Variations

  • Spicy Squash Soup: If you like a little heat, try adding red pepper flakes or a finely chopped jalapeño to the sautéed onions. This adds a nice contrast to the sweetness of the squash.
  • Curry Squash Soup: Add 1-2 teaspoons of curry powder along with the garlic powder and ginger. This gives the soup a fragrant, exotic twist.
  • Vegan Version: To make this soup entirely plant-based, use coconut milk as the base, and swap the butter for olive oil. You can even add a dollop of vegan sour cream for garnish.
  • Herbed Squash Soup: Experiment with fresh herbs like thyme, rosemary, or sage. You can add these early in the cooking process or use them as a garnish at the end for a fresh pop of flavor.
  • Cheesy Squash Soup: Stir in shredded cheese like cheddar or parmesan at the end for a creamy, cheesy twist. This makes the soup even richer and more decadent.

Final Words

This canned squash soup recipe is the kind of dish that’s easy to prepare, yet full of comforting flavors that can satisfy a variety of tastes. It’s the perfect meal for a chilly evening or when you need a quick but filling dish to enjoy. With its creamy texture, balanced spices, and the versatility to adjust to your dietary needs, it’s a recipe that you’ll want to keep in your rotation.

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