Creamy Coquina Squash Soup: Homemade Comfort Recipe

As the crisp autumn breeze sweeps in, I find myself craving the velvety warmth of coquina squash soup. This comforting dish is a cherished family tradition, blending sweet coquina squash with savory herbs and creamy textures. It's the perfect meal for cozy nights or a relaxed gathering.

If you love soups as much as I do, you might also enjoy trying this flavorful Red Pepper Gouda Soup from So Damn Delish. It's another fantastic option for soup lovers looking to warm their souls.

Let’s explore the magic of coquina squash besides other butternut pumpkin recipes, discover its nutritional perks, and learn how to turn it into a comforting dish that feels like a warm hug in a bowl.

Table of Contents

Coquina Squash: A Unique Winter Vegetable

As winter comes, coquina squash is a standout. It looks, feels, and tastes different from common squash like butternut.

Nutritional Benefits of Coquina Squash

Coquina squash is special. It has a unique shape and creamy flesh. This makes it perfect for soups, purees, and roasting.

Coquina squash is not just pretty. It's also full of good stuff. It's rich in vitamins A and C, fiber, and antioxidants. Its orange color shows it's full of carotenoids, which are great for you.

Selecting and Storing Your Squash

Choose coquina squash that's heavy and has a smooth skin.
Keep it in a cool, dry spot, away from sunlight. It lasts for weeks.

Essential Ingredients for Perfect Coquina Squash Soup

Making a great coquina squash soup starts with the right ingredients. I've found that the key to a fantastic soup is choosing each part carefully. Let's look at the must-haves for a soup that will impress!

Main Ingredients:

Coquina squash: 1 large, halved and deseeded. This winter vegetable's natural sweetness is the star of the recipe.
Onion: 1 medium, chopped, for depth of flavor.
Garlic: 3 cloves, minced, to add aromatic richness.

Vegetable broth: 3 cups, to create the soup's base.
Heavy cream or coconut milk: 1 cup, for creaminess.

Seasonings and Enhancers:

Olive oil: 2 tablespoons, for roasting the squash.
Salt and pepper: To taste, enhancing the natural flavors.
Thyme or rosemary: 1 teaspoon, for a herby twist.

Nutmeg: A pinch, to add warmth and complexity.
Lemon juice: 1 tablespoon, to balance the sweetness.

Optional Garnishes:

Croutons, toasted pumpkin seeds, or a swirl of pesto for added texture and flavor.

With these ingredients, you're set to make a delicious coquina squash soup. It will warm your heart and delight your taste buds. Get creative and enjoy this unique winter treat!

Step-by-Step Guide to Making Coquina Squash Soup

Prep Time: 10 minutes

Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings

Method: Roasting, Blending
Cuisine: American

Get ready to enjoy the rich, creamy taste of homemade coquina squash soup! This guide will show you how to make this comforting winter dish. You'll learn how to roast the squash and get the soup just right.

1. Prepare and Roast the Squash:

Preheat your oven to 400°F (200°C).

Halve the squash lengthwise and remove the seeds. Place it cut-side up on a baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 30-40 minutes until the flesh is tender and easily scoopable.

2. Sauté Aromatics:

In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and garlic. Sauté until soft and fragrant, about 5 minutes.

3. Blend the Soup:

Scoop out the roasted squash flesh and add it to the pot.
Pour in the vegetable broth, thyme, and nutmeg. Simmer for 10 minutes.

Blend the mixture using an immersion blender (or transfer to a blender) until smooth.

4. Add Creaminess and Adjust Flavor:

Stir in the cream or coconut milk for a luscious texture.

Add lemon juice, then taste and adjust the seasoning with salt and pepper.

5. Achieve the Perfect Consistency

Too thick? Add a bit more broth.

Too thin? Simmer until it thickens to your liking.

Nutrition Facts (Per Serving)

Calories: 230

Sugar: 7g
Sodium: 420mg
Fat: 14g

Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g

Carbohydrates: 22g
Fiber: 4g
Protein: 4g

Cholesterol: 20mg

Notes

For a vegan version: Use coconut milk and vegetable broth.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Freezing Tip: Freeze the soup without cream for up to 3 months. Add cream when reheating.

Tips for Customizing Your Soup Experience

Coquina squash soup is super versatile. The basic recipe is tasty, but you can make it your own. Here are some ideas to customize your soup.

Think about the toppings and garnishes. Sour cream, toasted pumpkin seeds, or baked butternut squash can add great texture and flavor. Try pesto or Parmesan cheese for extra taste.

Don't be shy with herbs and spices. Cumin or smoked paprika can add warmth. Fresh thyme or rosemary can brighten it. For a kick, add cayenne or hot sauce.

Roast roasted butternut squash with garlic, herbs, and olive oil for a tasty topping.
Stir in pesto or toasted nuts for flavor and crunch.

Add crumbled feta or goat cheese for a creamy, tangy finish.

Be creative with your additions. Try sautéed mushrooms, crispy bacon, or coconut milk. The fun is in finding what you like best. So, make this coquina squash soup your own. With a bit of creativity, you'll soon have a bowl of delicious, customized soup.

This coquina squash soup is a celebration of autumn flavors and the perfect comfort food for chilly days. Whether you're looking to impress guests or enjoy a quiet evening at home, this recipe delivers warmth and satisfaction in every bite. Explore more delightful recipes and cooking inspiration at So Damn Delish.

FAQs

Q: What is coquina squash and how does it differ from other squash varieties?

A: Coquina squash, also known as sweet dumpling squash, is a unique winter squash. It has a sweeter, nuttier taste and a denser, creamier texture. This makes it perfect for soups and purees.

Q: What are the nutritional benefits of coquina squash?

A: Coquina squash is full of vitamins and minerals like vitamin A, vitamin C, and potassium. It's also rich in dietary fiber, which aids digestion and keeps you full. The orange flesh is packed with carotenoids, offering antioxidant benefits.

Q: How do I select and store coquina squash?

A: Choose firm, blemish-free coquina squash with a hard, dull rind. Avoid any with soft spots or cracks. Store it in a cool, dark place for up to 3 months. Once cut, wrap it tightly and refrigerate for up to 1 week.

Q: What are the key ingredients I'll need to make the creamy coquina squash soup?

A: You'll need coquina squash, chicken or vegetable broth, onions, garlic, and heavy cream or coconut milk. Don't forget spices like cumin, cinnamon, and nutmeg. Crusty bread or croutons are great as a side.

Q: How do I prepare and roast the coquina squash for the soup?

A: Roasting the squash first enhances its flavor. Cut it in half, scoop out the seeds, and drizzle with olive oil. Roast at 400°F until tender, about 30-40 minutes. Then, scoop out the flesh for a creamy soup.

Q: Can I customize the coquina squash soup to my taste preferences?

A: Yes, you can! This soup is versatile. Try different spices, herbs, or dairy options. Add toppings like toasted pumpkin seeds, crumbled bacon, or pesto for extra flavor and style.