Cream of Squash Soup Recipe

Simple, easy-to-find ingredients come together wonderfully in a flavorful soup.

This soup gets its creaminess not from dairy-based cream (which clogs lungs and is high in cholesterol) but from coconut milk. Calamansi juice cuts the richness and rounds out the flavors in this dish. Simple, easy-to-find ingredients are the backbone of this soup recipe, but they come together wonderfully in a flavorful soup.

Cream of Squash Soup Recipe

Marie Gonzalez
Simple, easy-to-find ingredients come together wonderfully in a flavorful soup.
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4


Cream of Squash Soup Ingredients

  • 1 tablespoon vegetable oil
  • 1 Cup white onion diced
  • 4 cloves Garlic minced
  • 3 tablespoons ginger minced or coarsely grated
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Salt to taste
  • 3 cups squash (kalabasa) peeled and diced
  • 2 cups Root Vegetables peeled and diced
  • 2 1/2 to 3 cups water plus more as needed
  • 1 Cup coconut milk (gata) plus more to serve
  • 2 teaspoons Calamansi Juice
  • chili powder to serve (optional)


  • Heat oil in a pot over medium-high heat. Sauté onions, garlic, ginger, turmeric, cumin, cinnamon, salt, and pepper for 3 to 5 minutes.
  • Add squash, root vegetables, water, and more salt. Increase heat to high; bring to a boil. Lower heat and simmer until vegetables are fork-tender, about 10 to 15 minutes.
  • Transfer mixture to a blender and purée until smooth.
  • Return mixture to the pot and stir in coconut milk. Bring to a simmer over medium-high heat. Add water if soup is too thick.
  • Remove from heat and stir in calamansi juice. Season with salt and pepper. Garnish with chili powder, if desired, and coconut milk. Serve with toasted bread slices, if desired.
Keyword cream of squash soup
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