American•healthy
Simple & Creamy Squash Soup
This simple and creamy squash soup has just 6 ingredients including squash, onion, olive oil, milk, and toasted walnuts. It's my go-to soup recipe!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium kabocha squash
- 1 yellow onion, roughly chopped
- 2 cloves garlic, smashed (optional – I like it both ways)
- 2 tablespoons olive oil
- 1 1/4 cup milk
- 1/4 teaspoon cayenne pepper
- toasted walnuts
- salt to taste
- cream to taste
Instructions
- 1
Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.
- 2
Heat the oil in a large skillet over medium high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through.
- 3
Place the cooked squash in a blender and add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted walnuts, cheese, or cream.