"The perfect bowl of winter soup featuring winter squash, thyme, garlic, and nutmeg."
One Pot Winter Squash Soup
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Prep time 20mins
Cook time 1hr
Serves or Makes: 6
Recipe Card
ingredients
- 2 tablespoon olive oil or avocado oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots diced
- 2 small potatoes, peeled and cubed
- 4 cups winter squash, peeled, seeded, and chopped
- 32 ounces vegetable broth or chicken broth
- 2 teaspoon dried thyme
- 1 teaspoon sea salt
- 1 dash ground black pepper
- 1/4 teaspoon nuutmeg
Method
Step 1
Heat the oil in a large soup pot over medium heat.
Step 2
Add onion, garlic, and a dash of salt. Stir to coat with oil and cook until fragrant and soft.
Step 3
Add carrots, celery, potatoes, squash, broth, thyme, and salt to the pot.
Step 4
Bring to boil and simmer covered for 45 minutes or until all vegetables are soft.
Step 5
Remove from heat and allow soup to cool for 5-10 minutes.
Step 6
Gently blend using an immersion blender or in batches using a regular blender. Blend just until smooth, but do not over-blend – then return blended soup to the pot.
Step 7
Add nutmeg, extra salt, and pepper to taste.
Step 8
Serve warm topped with toasted pumpkin seeds (see below) and chopped parsley. Optional: Toasted pumpkin seeds and parsley
How to Toast Pumpkin Seeds
Step 1
Heat a skillet over medium-high heat.
Step 2
Add pumpkin seeds and continuously stir until you begin to hear them pop.
Step 3
Continue stirring until all seeds are roasted and slightly brown.
Step 4
Remove from heat and transfer seeds to a bow. Add a dash of soy sauce, tamari, or sea salt.