Swich | Recipes - Savory Squash Soup FOK
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Savory Squash Soup FOK

You’ll learn to make a velvety, dairy-free butternut squash soup that gets its natural creaminess from blended vegetables alone—no heavy cream required. This straightforward recipe teaches you how to build flavor with simple aromatics and herbs, then transform humble ingredients like squash and potato into a silky-smooth soup using a blender or immersion blender. In just 30 minutes, you’ll have a nourishing bowl that’s brightened with lime juice and finished with sweet green peas, perfect for mastering the basics of vegetable soup while creating something genuinely comforting and satisfying.

Makes 4 servings | Serves 4 | Active Time: 10 minutes | Total Time: 30 minutes
Makes 4 servings | Serves 4 | Active Time: 10 minutes | Total Time: 30 minutes
Step 1: Making the Soup
  • 2 1⁄2 cups butternut squash, peeled, halved, seeded, and diced (from about 1 medium)
  • 1 lg russet potato, diced (about 1 cup)
  • 1 med yellow onion, peeled and chopped (about 1⁄2 cup)
  • 1 clove garlic, peeled and chopped
  • 1⁄4 tsp dried Italian herb mix, or a pinch each of oregano, basil, rosemary, and thyme
  • freshly ground black pepper, to taste
  • 1⁄4 cup green peas
  • 1⁄4 tsp fresh lime juice
  • 1 tbsp parsley, finely chopped

Bring 3 cups of water to boil in a large pot over high heat. Add the squash, potato, onion, garlic, herb mix, and pepper. Reduce the heat to medium and cook, covered, for 15-20 minutes, or until the vegetables are tender.

Puree the soup using an immersion blender or transfer to a blender with a tight-fitting lid, covered with a towel. Return the soup to the pot and add the green peas and lime juice. Cook for an additional 5 to 7 minutes, or until the peas are tender. Serve hot, garnished with the parsley.

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