Squash Soup with Paprika

Name: Squash Soup with Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 tablespoons olive oil; 1/2 cup coconut milk (optional)

Highlighted under: Healthy & Light

A warming and flavorful squash soup that combines the sweetness of squash with a hint of smoky paprika.

Created by

Lucy Bennett

Last updated on 2025-12-25T10:09:40.236Z

This squash soup is a delightful blend of flavors perfect for a chilly day. The addition of paprika adds a subtle warmth that elevates the dish.

        Why You'll Love This Recipe
        The natural sweetness of squash balanced with smoky paprika
Creamy texture that comforts and satisfies
Perfect for cozy dinners or as a starter for entertaining

      

The Benefits of Squash

Butternut squash is not only delicious but also packed with nutrients. It's rich in vitamins A and C, which are essential for maintaining healthy skin and boosting your immune system. Additionally, this versatile vegetable is high in fiber, promoting digestive health and keeping you feeling full longer. Incorporating squash into your meals can help you achieve a balanced diet while enjoying its naturally sweet flavor.

Another great benefit of squash is its low-calorie content. This makes it an excellent choice for anyone looking to maintain or lose weight without sacrificing taste. Its creamy texture when cooked and blended can create satisfying dishes that are both nutritious and filling, making it a perfect ingredient for soups, stews, and purees.

How to Choose the Right Squash

When selecting butternut squash, look for one that is firm, heavy for its size, and has a smooth, matte skin. Avoid squash with soft spots or blemishes, as these can indicate spoilage. The color should be a rich, tan hue, which suggests ripeness. If you can, choose organic squash to ensure you’re getting the freshest and most flavorful produce.

Storing butternut squash is simple. Keep it in a cool, dry place away from direct sunlight. When stored properly, it can last for several weeks. Once cut, wrap the squash in plastic wrap and refrigerate it, using it within a few days to maintain its freshness and flavor.

Serving Suggestions

This squash soup pairs beautifully with crusty bread or a light salad for a complete meal. Consider serving it alongside a simple arugula salad dressed with lemon vinaigrette for a refreshing contrast. For an added touch, drizzle some balsamic reduction over the soup for a burst of flavor that complements the sweetness of the squash.

If you're looking to elevate your soup game, top it with roasted pumpkin seeds or a dollop of sour cream for added texture and richness. A sprinkle of fresh herbs like cilantro or parsley can also brighten the dish and enhance its visual appeal. This soup is versatile, making it suitable for both casual family dinners and elegant dinner parties.

Ingredients

For the Soup

2 cups butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup coconut milk (optional)

Adjust seasoning as necessary before serving.

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.

Cook the Squash

Add the cubed butternut squash and smoked paprika to the pot. Stir to combine, cooking for about 5 minutes.

Add Broth

Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Remove from heat and use an immersion blender to puree the soup until smooth. For a creamier texture, stir in coconut milk.

Serve

Season with salt and pepper to taste. Serve warm, garnished with a sprinkle of paprika if desired.

Enjoy your delicious squash soup!

Storing Leftovers

If you have any leftover squash soup, it's easy to store for later enjoyment. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, simply warm it on the stove or in the microwave until heated through, adding a splash of vegetable broth or water if it thickens too much.

For longer storage, consider freezing the soup. Pour it into freezer-safe containers or zip-top bags, leaving some space for expansion. The soup can be frozen for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight and reheat as mentioned above.

Variations to Try

Feel free to experiment with this squash soup by incorporating different spices and ingredients. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce. You could also mix in other vegetables like carrots or sweet potatoes for additional flavor and nutrition. Each variation can bring a new twist to this comforting dish.

Another delightful twist is to blend in some cooked apples or pears, which complement the sweetness of the squash beautifully. This addition can create a unique flavor profile that’s perfect for fall or winter gatherings. Don't hesitate to get creative with toppings as well; crumbled feta or goat cheese can add a tangy contrast that elevates the overall dish.

Questions About Recipes

→ Can I use frozen squash for this recipe?

Yes, frozen squash can be used, just ensure it is thawed before cooking.

→ Is this soup vegan?

Yes, use vegetable broth and omit the coconut milk for a lighter option.

→ How can I make this soup spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to the mix.

→ Can I store leftovers?

Yes, store in an airtight container in the fridge for up to 3 days.