Homesteading In the Kitchen

Enjoy Super Easy Squash Soup Tonight!

Who wouldn’t love a recipe for super easy Squash Soup, anywhere, anytime? With a half a foot of freshly fallen snow, we’re enjoying a typical white January in New England. Which means today, on our little homestead, in New England, is the perfect time and place to enjoy National Soup Month to its full potential.

fb squash soup

Early in the morning, I had laid out, from the freezer, a bag of diced yellow squash from last summer’s bounty.

It was a good day, graced with great beauty around our little red cape, tucked away in the woods where the lake spills into the river. School work–from chemistry to quilting–was done by the fire. And as evening settled in, and we closed up the duck house and coop, fed our scraps to a jubilant bunny, and, in 30 minutes flat, we were enjoying super easy Squash Soup.

enjoying squash soup on a winter New England day

enjoying squash soup on a winter New England day

Squash soup on a winter New England day

God's promises

enjoying squash soup on a winter New England day

enjoying squash soup on a winter New England day

enjoying squash soup on a winter New England day

winter bunny eating summer squash

enjoying squash soup on a winter New England day

Print Recipe
Super Easy Squash Soup
This is a versatile, yummy, easy, filling soup for a cold New England January night. But, in reality, it's yummy any time of day and any season.
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
large bowls
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
large bowls
  1. Place the diced squash and potato pieces into a large stock pot.
  2. Cover the squash and potatoes with the stock and bring to a boil. Reduce the heat, cover, and simmer until the squash is tender, about 20 minutes.
  3. Add butter, 1 Tbsp of dill, and salt and pepper to taste.
  4. Puree the soup in a blender or food processor until smooth. Return soup to the pot and reheat for a few minutes.
  5. Stir in remaining dill. Add in any additional seasoning you would like, then serve and enjoy.
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Be sure to enjoy lots of yummy soups before January–National Soup Month–simmers down. What’s your favorite soup?


You care for the land and water it; you enrich it abundantly. The streams of God are filled with water to provide the people with grain, for so you have ordained it. Psalm 65:9

updated Pinterest squash soup

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12 Comment

  1. There’s nothing that says “summer” like yellow squash! I haven’t seen a recipe that combines potatoes and squash. I’ll have to give this a try. I was just thinking the other day, that I missed rabbits. Your picture made me want one!

    1. I know Michelle! What a joy to pull a bag of cubed summer squash out of the freezer and enjoy this yummy soup in the middle of January! This was new to me too, combining potatoes with squash, but it’s super yummy. The potatoes make it nice and thick and creamy without having to add heavy cream. It’s a new favorite around here. You’ll have to let me know if you like it as much as I do!

  2. This sounds great! Did you make the chicken stock yourself, or buy it? I usually don’t buy stock because of msg content,but wondered about just adding water, salt, pepper, and onions.
    Also, it really does look very creamy! But I’m a bit shy about blending things that are boiling hot…do you think blending first and then boiling would work?
    AND…how do you get fresh dill in the dead of winter! I need to know that! I’d love it! Do you grow indoors? I’m hoping! 🙂

    1. So many questions, Katharine! 🙂 “Yes, both,” to the stock question. I too greatly prefer homemade stock. My favorite is the stock I make from Roo feet after butchering season. (Really. it’s delicious and extremely high in antioxidants.) But I also make stock from any and all chickens we cook–those raised on our farm or from the store. Alas, I often have to resort to bouillon cubes when my freezer stash of stock has run out. (I LOVE making soup–stock doesn’t last long in my kitchen.) I’ve never had any trouble blending the boiling hot soup, I guess I’m just extra careful as I ladle it into the blender. I don’t think blending first would have the same creamy consistency. But I’m certain you could let it cool before blending then simply reheat it. This soup reheats wonderfully. As for the dill, notice I said “fresh dill produces the BEST results…” Sadly, my results in January are not the “best.” I rely on my dill that I grew last summer and dried in brown paper bags… Have you seen that post of mine a while back? ( Hope you enjoy the soup as much as my family does! Please let me know!

  3. Looks lovely, and I love your pics! I’m so jealous of the snow. My kiddies have yet to see proper snow where we are in the UK. Nothing beats a warm bowl of soup when it’s cold outside #KCACOLS

  4. First I love your pics, just gorgeous. I love the sound of this soup, I haven’t made squash soup for so long, it’s definitely something I need to make again soon. Thanks so much for linking up at #KCACOLS. Hope you come back again next Sunday

  5. I love squash and even better if it is in a soup. It tastes really nice. We have made soup with pumpkin squash in the past and it is always a hit at home. My girls love it. This recipe seems so easy to do. I will try it at home. Thanks so much for sharing this at #KCACOLS. It is lovely to have you here. 🙂 xx

  6. What a wonderfully written post and a great looking soup! I was transported to your lovely little haven reading that. I love soups and my boys really benefit from having a big bowl of home cooked veggies in front of them. Thanks so much for sharing:)



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