Who wouldn’t love a recipe for super easy Squash Soup, anywhere, anytime?
Add some homemade sourdough bread bowls (trust me, they’re easy to make) and you have an amazing meal.
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.
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.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
large bowls
|
- 4 cups yellow squash diced into small cubes, with the skin on.
- 2-2 1/2 cups potatoes diced into small cubes; it's fine to leave the skin on.
- 4 cups chicken stock
- 3 Tbsp butter
- 3 Tbsp dill chop fresh dill for best results.
Ingredients
|
|
- Place the diced squash and potato pieces into a large stock pot.
- 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.
- Add butter, 1 Tbsp of dill, and salt and pepper to taste.
- Puree the soup in a blender or food processor until smooth. Return soup to the pot and reheat for a few minutes.
- Stir in remaining dill. Add in any additional seasoning you would like, then serve and enjoy.
Be sure to enjoy lots of yummy soups before January–National Soup Month–simmers down.
Other posts you’ll like:
Homemade sourdough bread bowls
Maple Apple Cider in the crockpot
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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
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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!
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!
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! 🙂
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? (https://soulyrested.com/2015/10/25/5-simple-steps-to-drying-herbs-in-a-paper-bag/) Hope you enjoy the soup as much as my family does! Please let me know!
Can’t beat only five ingredients. When there are so few ingredients the taste of them really shines. Might be making this one over the weekend.
I hope you do add this yumminess to your weekend, Melissa, and I hope you love it as much as I do… please let me know what you think!
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
We love soup all winter (and most of the rest of the year too). Thanks for stopping in, Kerry!
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