Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Homemade Squash Soup

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


This is the easiest and best squash soup ever, so do give this Homemade Squash Soup a try.

A bit of history and background to this soup

It was Asamtha Bucha Day last weekend which is an important Budha day which means no alcohol is sold and people visit their families at the temple. We visited our Thai family and as always came away laden with fresh vegetables from the farm. Lovely squash, lemongrass, galangal, sun-dried pork/beef, Thai cucumbers (which) I think are marrows and rice. The squash I always make into a vegetable soup and freeze in portions. When I reheat, I then add chili (of course) and a little coconut milk and gently warm through.

Soup ingredients:

  • 1 small squash, peeled and deseeded. Cut into pieces.
  • 1 brown onion, peeled and cut up
  • 1 carrot washed and cut
  • 4 cloves of garlic finely chopped
  • Piece fresh ginger finely chopped
  • 3 Broccoli stalks, peeled and cubed (I always save the broccoli stalks) for when I make soup. Waste not, want not and I think ideal for soups for flavour.
  • 1-1Β½ litres fresh chicken stock or stock cubes.
Homemade Squash Soup

Method:

  1. Heat a glug of olive oil and gently cook garlic ginger and onion to just soften and not colour.
  2. Add other vegetables gradually and cook while stirring for about 5 minutes, then add stock and seasoning.
  3. Simmer gently for about an hour or until vegetables are lovely and soft and remove from heat. I let it cool down before I blend.
  4. This makes a lovely vegetable soup but I also use it as a base and freeze it in portions.
  5. When I reheat I add little-dried chilli flakes and 1 or 2 tbsp of coconut milk.
  6. It just gives it a creamy flavour.
  7. Sometimes I add crushed lemongrass stalk and a little fish sauce, it depends on how I feel, it is a versatile soup base so play with it, have fun.
  8. Add some curry powder, a squeeze or 2 of lime juice or coriander, whatever you fancy. Enjoy!

Prepared, tried, and tested by Carol Taylor

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

6 thoughts on “Homemade Squash Soup”

  1. Reblogged this on Retired? No one told me! and commented:
    We came back from the village with some goodies freshly picked you won’t get any fresher than that will you…Some beautiful squash so I made my basic soup and then when I reheat I just add my customary chillies…Of course, I do….ha ha….The recipe Hunter kindly added to her WP for me so I thought I woud share it with you as well. I hope you enjoy πŸ™‚

    Reply

Leave a Comment