Perfect for this time of year, Squash Soup.

For me, it’s all about cooking and eating healthily.  I try to work my vitamins in with the foods I eat.

Squash is so underrated, in my opinion, and yet it has so many health benefits.

“The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That’s a serious nutritional power-packed veggie. Yellow squash is also rich in manganese. This mineral helps to boost bone strength and helps the body’s ability to process fats and carbohydrates.”

This is one of my favorite recipes and I wanted to share it. Since I consider it seasonal, it can be served hot or cold.  Sometimes I am just in the mood for a good soup and this is so easy to make.



8 Servings

Prep time
Cooking time

2 Hours


So let’s talk about the ingredients:


  • 1 tsp oregano

  • 1 tsp sea salt

  • 1 tsp basil

  • 1 tsp garlic salt

  • ¼ tsp white pepper (black can be used as well)

  • 3 tbs olive oil

  • 1 large onion, diced (I buy it already diced when available)

  • 3 packs of cubed yellow squash or 3 large squash cut up

  • 1 container of chicken broth or 2 stock cubes mixed with boiling water prior to cooking

Optional – ½ pack of bacon

I sometimes add bacon to intensify the flavor depending on who I am cooking for.  If you are going to add bacon, cut it up into small pieces and sautée it with the onion.  The rest of the recipe will stay the same.

I use a dutch oven to cook this in or I use a crockpot.  My crockpot also has the ability to sautée prior to cooking, so I don’t have to move anything to a different pot.

Today I am using the Dutch oven since I’m going to be home and can watch it.

  • Start by pouring the olive oil into the pot on a medium heat
  • Add the onion and sautée until it just starts to caramelize but not quite
  • Add the spices
  • Once you see the onion turn a light brown add the squash
  • Mix in in with the onion and sautée the onion and squash mixture until the squash starts to turn to a darker yellow/orange and/or very light brown  
  • You want the flavors to have time to blend before adding any liquid. I would say about 25 minutes, turning it in the pot several times so most of the pieces brown. 

At this stage, add the chicken broth.

Turn the flame up (If you have a gas stove) or raise the temperature to high, stirring occasionally.

Bring the mixture to a boil.  I let it boil for a couple of minutes before turning it down to a low flame. Cover the pot and let it simmer for about two hours. 

It will be ready for the next step as soon as you can pierce the squash with a fork, but I like to let it sit on a low flame for as long as I can. I find the flavor is more intense that way.

Once it is fully cooked, let it stand until it cools down, about an hour.  I leave the pot covered. 

Have a second empty pot set up so that, as you blend the soup, you can directly add to the other pot.

I then add to either my Nutribullet or blender and purée the whole mixture.  

Based on the amount of soup I am making, I may have to fill the blender several times until all of the soup has been blended. 

And that’s it!  If I have fresh basil, I will serve the soup with a leaf floating on the top as a garnish. Adding fresh bread is always an option.

It can be served hot or, once it has cooled down, you can put it in the fridge to chill it and serve it cold.  

It really is the perfect dish either to warm you up on a cool evening or to refresh you on its own or before a meal.

Dutch oven ideas and what I used for this recipe …

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