Creamy Koginut Squash Soup: A Nourishing Dairy-Free Winter Recipe
A delicious and velvety seasonal soup that brings comfort to any Autumn or Winter table. This Creamy Koginut Squash Soup is naturally sweet, deeply nourishing, and packed with vitamins, minerals, and fiber to keep you satisfied and energized through the colder months. Serve it with fresh crusty bread for a hearty main dish or as a beautiful starter for holiday gatherings.
It’s dairy free, nut free, and fully vegetarian, making it an easy crowd-pleaser for families of all ages. And the best part? My boys absolutely love this soup — it’s one of those recipes that gets requested on repeat in our house.
Ingredients
1 Koginut squash (or substitute with butternut or honey squash)
1 onion, chopped
3 to 4 carrots, chopped
3 to 4 celery stalks, chopped
2 tablespoons minced garlic
½ teaspoon thyme
1 to 2 bay leaves
32 ounces bone broth (or vegetable broth)
2 cups water
Two 15.5-ounce cans navy or cannellini beans, rinsed
2 tablespoons flaxseed powder
1 tablespoon olive oil (or oil of your choice)
Directions
Cut the squash in half and remove the seeds.
Cook the squash by either:
Roasting it skin side up on a baking sheet at 350°F for 30 to 45 minutes, or
Microwaving it cut side down on a microwave-safe plate for 5 to 6 minutes.
Allow the squash to cool slightly, then scoop out the flesh and set it aside.
In a large stock pot, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring often.
Add the minced garlic and thyme. Cook for 1 to 2 minutes until fragrant.
Add the bone broth (or vegetable broth), water, cooked squash, bay leaves, salt, and pepper. Bring the mixture to a boil.
Reduce the heat and let the soup simmer for 20 minutes.
Stir in the rinsed beans and flaxseed powder. Simmer for another 10 minutes.
Remove the bay leaves and use an immersion blender to puree the soup until smooth and creamy.
Taste and adjust seasonings as needed. Serve warm.
Enjoy!
