How to Cook Squash Perfectly: A Homesteader’s Complete Guide
A simple, comforting homemade squash soup made with fresh squash, onion, garlic, and cream. Works with both summer and winter squash.
Yield: 4 servings
Materials
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups about 2 pounds cubed squash
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt plus to taste
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and cook until soft (about 5 minutes).
- Add garlic and cook for 1 minute until fragrant.
- Add squash and broth, then bring to a boil.
- Reduce heat and simmer for 15–20 minutes until squash is tender.
- Blend the soup until smooth (immersion blender or regular blender).
- Return to pot and stir in heavy cream, salt, and pepper.
- Heat gently (do not boil) and serve warm
Notes
Works with butternut squash (winter) or yellow squash (summer)
Add more broth if soup is too thick
Optional: garnish with herbs like thyme
Add more broth if soup is too thick
Optional: garnish with herbs like thyme