Winter Squash & Caramelized Onion Soup

Ideal for chilly autumn days and early winter, this golden squash and caramelized onion soup hits the spot every time. It is everything a soup should be: creamy, savory, hearty, and full of nutrients.

Don’t have time to caramelize your onions? No worries. This recipe can be made without them. Just dice whatever onions you have on hand and add them to the pot when sauteeing the squash.

If you do have the time, check out of 1.5 - 2 hour caramelized onion recipe below.

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Start with a basket of onions and slice

Cook onions until translucent

Add balsamic, soy sauce, and red wine

Winter Squash & Caramelized Onion Soup

Recipe Author: Gabby Pogel

Enjoy this creamy and savory squash soup throughout the chilly months. If you’re in the Western Pennsylvania region like us you can find autumn and winter squash at your local farmers market. Check out Farm to Table Western PA to find a farm near you.

Equipment

• Medium-large soup pot

• Immersion or regular blender

Ingredients (Caramelized Onions)

• 10 - 12 onions (yellow, white, and/or red), 3 tbsp olive oil, 1 tbsp agave, 1-2 tsp salt, 2 tsp red pepper flakes, 6 cloves garlic, 2 tbsp balsamic vinegar, 1 tsp soy sauce, 1/2 cup red wine

Ingredients (Squash Soup)

• 1 Large butternut squash

• 1 Yellow onion

• 2 - 3 Large Carrots

• 1 tsp salt

• 2 - 3 tsp red pepper flakes

• 1 tsp cayenne

• 1/2 tsp cinnamon

• 2 tbsp brown sugar

• 1 pinch nutmeg

• 1/2 tsp black pepper

• 4 - 6 Cloves garlic

• 1/2 15 oz. can of pumpkin puree

• 1/2 cup caramelized onions (optional)

• 1/2 cup unsweetened coconut milk

• 4 cups vegetable broth (or 4 cups water & 1 veggie bouillon cube)

• Pumpkin seeds (optional)

Instructions

1. Peel squash, cut off the ends of carrots and peel onions. Cut vegetables into bite-size pieces.

2. Add vegetables and seasoning (salt, red pepper flakes, cayenne, cinnamon, brown sugar, nutmeg, and black pepper) to a large soup pot. Add 3 tbsp vegetable broth (or 3 tbsp water & 1 vegetable bouillon cube) and mix together. Cook on low heat for 10 minutes, stirring occasionally.

3. Add 4 - 6 cloves of garlic, 1/2 cup caramelized onions and pumpkin puree and cook 2-3 additional minutes. View our full caramelized onion recipe here. (caramelized onions are an optional step)

4. Add remaining vegetable broth (or water). Blend vegetables and broth with an immersion or regular blender (be careful, as hot vegetables can easily pressurize a blender!) Once blended bring the soup to a boil.

5. Reduce to a simmer and add coconut milk. Stir until completely blended. Simmer for 15 minutes, stirring occasionally.

6. Taste and adjust with seasonings prior to serving. Top with extra coconut milk and pumpkin seeds. Serve with fresh bread and enjoy!