How to Make and Freeze a Spiced Butternut Squash Soup

During the cold winter months we start to see an abundance of squash and today I’m showing you how easy it is to make and freeze this Spiced Butternut Squash Soup. Soups like a homemade butternut squash soup is always one of several soup recipes we have in rotation.

This easy recipe also highlights its versatile and adaptive approach to great recipes for dinner. Before we get into the recipe, let’s dive into the ways we can make and freeze squash soups for smart meal prep and the best way to batch cook for easy weeknights!

How to Make and Freeze Squash Soup

The first time I tried freezing soup, I used freezer bags. You can still do this, but I’ve found that an airtight container or freezer safe jar works amazingly well for this task. The use of freezer-safe bags work great if you’re wanting to save space so do not feel like you need to skip them all together. At the heart of it all, you want to make sure that the freezer container you use will: 

1. Allow for efficient storage. 
2. Prevent ice crystals or freezer burn. 

How to Roast Any Type of Winter Squash for Soup

To prep our squash for pureéing, we’ll first need to roast it. Here are those initial steps to roast your chosen type of winter squash: 

1. Slice or Dice Squash. If using a squash like fresh butternut, you’ll want to peel off the outer skin then slice the squash in half lengthwise. Scoop out the seeds then dice into 1 inch squash cubes. If using a squash like Acorn, Black Futsu Pumpkin, or Winter Sweet Squash, you can halve the squash lengthwise, scoop out the seeds, then roast the flesh just like that. Any of these squash varieties have a slightly nutty flavor that makes for a delicious homemade soup. 
2. Season with Olive Oil and Kosher Salt. I keep the seasoning here pretty simple with just a bit of olive oil and kosher salt as we want the flavor of the squash to be the star of the main dish. If we want to add additional seasonings, I’ll do that at the time of preparing the soup on the stove top. 
3. Roast in a 350 degree Fahrenheit oven for 30 to 50 minutes. This range allows for us to keep in mind any extra time needed for roasted squash depending on size. The easiest way to tell if the squash is done, is by testing with a knife or fork. If easily pierceable it’s done. 

How to Make and Freeze Squash Soup

To make the soup, we have a list of main ingredients that work well no matter the whole squash you’re choosing to use: 

• Roasted, pureed squash. This will be the star of the soup and always offer the best flavor. 
• Aromatics. Think onion, garlic and fresh herbs here to offer added flavor for this creamy soup. 
• Liquid. Vegetable stock, chicken stock or broth, and even water are great options for helping to make this easy butternut squash soup recipe. It helps to thin out the squash pureé paving the way for a silky texture in this delicious soup. 
• Added seasonings. I like to use dried harissa seasoning for a hint of warmth and spice. Ground turmeric and cinnamon always add a warmth and subtle spice that also brings out the natural sweetness of the squash. 

First, we’ll sauté onion in a bit of olive oil. Next, we’ll add our aromatics like garlic before adding in the squash. Add the squash puree followed by the liquid of choice. You can use chicken broth, vegetable broth, or even water. Stir to combine then add in desired seasonings. I personally like to add in a splash of maple syrup which offers a hint of sweetness that isn’t overpowering. Simmer soup for about 15 minutes in a large soup pot or dutch oven. Using an immersion blender, blend the soup until it yields a creamy texture and is smooth. You can make the soup ahead of time, allow to cool to room temperature. Once cooled, you can portion into individual servings to freeze. 

Freezing Your Butternut Squash Soup 

Freezing individual portions or large batches of this perfect soup is a good idea to reserve it for later use then defrost on a chilly day for a quick and easy dinner. To complete the freezing process: 

• Portion soup into individual portions. You can use large souper cubes or silicone ice cube trays to consistently measure out portions to freeze. If freezing large portions, I love using freezer safe Ziploc bags to save space or freezer safe airtight containers. 
• Choose the right container for freezing. I would recommend choosing containers that are freezer safe. Tempered glass jars can work well. Just be sure not to overfill it as the liquid will expand as the soup freezes and can increase the change for breakage. I have used mise cups no problem and will use freezer-safe bags just to help with space saving. 
• Label and date soup then place in freezer. This is such an important step to keep track of inventory. Adding the date to your frozen butternut soup will help remind you how long ago it was frozen to support meal planning. 

FAQ

Spiced Squash Soup Recipe

Frances Kellar

This soup is a versatile soup to be used with a number of different squash types. Crispy, garlicky herbed mushrooms give this a hearty topping to round out the cozy soup for a nourishing winter meal.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Roasting Squash 45 minutes mins

Course Soup, Main Course

Cuisine American

Servings 4 servings

Ingredients

  

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Spiced Squash Soup

• 3 cups of roasted pureed squash Black Futsu Pumpkin, Butternut Squash, Acorn Squash are all great options here
• 3 cups vegetable broth or water
• 4 cloves garlic roughly chopped
• 1 small yellow onion roughly chopped
• 1 teaspoon dried harissa seasoning
• 3 tablespoons olive oil
• 2 teaspoons maple syrup
• 1 teaspoon kosher salt

Crispy Mushrooms

• 2 cups chopped mushrooms
• 1/4 cup chopped fresh herbs parsley, sage, thyme, rosemary
• 3 cloves garlic finely chopped
• 4 tablespoons olive oil

Instructions

 

• Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set to the side.
• Slice your squash in half lengthwise. Scoop out seeds. Drizzle a touch of olive oil and season the inside flesh with a pinch of kosher salt. Place the squash halves flesh side down on a parchment paper or foil lined rimmed baking sheet. Roast for 45 minutes until the flesh is fork tender and can be scooped out with a spoon.
• Using a heavy bottom pot, dutch oven, or large saucepan, heat 3 tablespoon olive oil over medium heat. Add the chopped onions and cook for 5 minutes until they begin to soften. Add the garlic and stir until fragrant. Add the roasted squash and the vegetable broth or stock of your choice. Season with kosher salt, ground black pepper, and the dried harissa seasoning and maple syrup. Taste and adjust as desired. Stir together well to combine. Allow soup to simmer 10 minutes to thicken slightly.
• While the soup warms, prepare the mushrooms. Dice mushrooms into 1/2 inch pieces.
• Preheat a large non-stick skillet over medium-high heat with 4 tablespoons olive oil. Add the mushrooms and begin to sauté for 3 minutes until they begin to soften and lightly brown. Add the garlic and fresh herbs then stir to combine. Cook the mushrooms for another 5 to 7 minutes until edges just become crispy.
• To serve, ladle the soup into bowls. Top with crispy mushrooms. Garnish with more chopped fresh herbs, as desired. Serve immediately with your favorite bread.

Keyword easy weeknights, soup recipes, Squash Soup

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