Squash Soup at The Little Shop of Olive Oils

Creamy Squash Soup


  • 1 medium-sized butternut squash (or a squash of your choice), peeled, seeded, and cubed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk or heavy cream (optional for added creaminess)
  • 2 tbsp premium Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • Roasted pumpkin seeds (as seen in the image) for garnish
  • Fresh herbs like parsley or chives, chopped (for garnish)


  • Peel the squash, remove the seeds, and chop it into 1-inch cubes. Also chop the onion, carrot, and celery.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
  • Stir in the carrot and celery and cook for another 3-4 minutes.
  • Add the cubed squash to the pot and stir to combine with the other vegetables. Season with salt, pepper, nutmeg, and cinnamon.
  • Pour in the vegetable or chicken broth, ensuring the squash is submerged. Bring to a boil, then reduce heat, cover, and let simmer for about 20-25 minutes or until the squash is tender.
  • Once the squash is soft, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the mixture to a regular blender in batches and blend until smooth. Return the soup to the pot if using a regular blender.
  • Stir in the coconut milk or heavy cream if using. Heat the soup for an additional 2-3 minutes, adjusting seasoning if needed.
  • Pour the soup into bowls and garnish with roasted pumpkin seeds and fresh herbs. Serve hot and enjoy!

This creamy squash soup is a comforting dish, especially during the colder months. The roasted pumpkin seeds add a delightful crunch and contrast to the smooth texture of the soup.


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