Quick Spanish Squash Soup Recipe

There is no better way to expand your culinary (and home cooking) horizons than by trying and making all sorts of Spanish soup recipes.

The Spanish squash soup is a great starting point, as it is a super easy-to-make recipe that only calls for a few ingredients, all of which you can find at any store around the world.

Keep reading this article, and you will learn everything you need to know about this delicious recipe, from its humble origins to helpful tips for making it perfect every time.

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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts: 

• Ham and cauliflower soup from Spain

• Pumpkin chorizo soup from Spain

• Best fish soup recipe in the world

Background of the Dish

The Spanish squash soup has its origins in the Moorish influence on Spanish cuisine during the medieval period when Arab culinary techniques and ingredients significantly shaped the gastronomic landscape of Southern Spain.

You can see this fusion in the main ingredient since squash is a vegetable native to the Americas that was brought to Spain by the Moors via trade routes.

Over time, Andalusians incorporated other regional ingredients, such as olive oil, garlic cloves, onions, and serrano ham, but the essence of the dish remained a perfect mix between the rich heritage of Moorish influence and the vibrant flavors of Spanish cuisine.

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Things You’ll Need for Spanish Squash Soup

To make this recipe you will need squash, vegetable broth, heavy cream, olive oil, garlic cloves, carrots, onion, paprika, and saffron as the main ingredients.

The only equipment needed to prepare this Spanish squash soup is a large pot and an immersion blender (or a regular one) for a creamy consistency.

Ingredients

• 6 cups (1.5l) vegetable broth
• 1/2 cup (120ml) heavy cream
• 1 butternut squash
• 1 onion
• 1 carrot
• 2 garlic cloves
• 1 teaspoon paprika
• A pinch of saffron threads
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 slices serrano ham, thinly sliced (optional)
• Fresh parsley or cilantro for garnish (optional)

How to Make Spanish Squash Soup – Step by Step Guide

1. To start making this Spanish soup recipe, peel the butternut squash, and cut it in half, discarding the seeds. Then, cut it into small cubes. Peel and chop the onion and carrot into small pieces, and mince the garlic cloves.
   
2. After that, grab a large pot and heat olive oil over medium heat. Once it’s hot, add chopped onion and minced garlic. Sauté until onion becomes translucent, about 5 minutes.
   
3. Now, add the diced butternut squash and the chopped carrot to the pot. Sprinkle with paprika and crumble saffron threads over the squash. Stir well to coat the pumpkin squash soup with spices.
   
4. Then, pour in the vegetable broth until the squash is just covered, and season with salt and pepper. Bring the spicy pumpkin soup to a boil, then reduce the heat to low and simmer, covered, for about 30 minutes or until the squash is tender.
   
5. With the help of an immersion blender or transferring the easy spicy pumpkin soup in batches to a blender, blend until smooth. Be cautious as the soup will be hot.
   
6. Then, put the Spanish soup back in the pot, stir in 1/2 cup of heavy cream, and cook over medium-low heat for 10 minutes. Taste it and adjust the seasoning with more salt and pepper if needed, or the consistency by adding more broth if desired.
   
7. As an optional step for this carrot squash soup, you can prepare a serrano ham crisp. Simply add the sliced serrano ham to a skillet with a bit of olive oil and cook until crisp, about 2 minutes per side. Remove from heat and drain on paper towels.
   
8. Your Spanish squash soup is now ready. To serve it, pour it into bowls and top each serving of the pumpkin and butternut squash soup with a few slices of crisp serrano ham (if using) and garnish with fresh parsley or cilantro.

Substitution of Ingredients

By following the Spanish squash soup recipe step-by-step you will get a delicious soup.

However, you do have some room for ingredient substitutions to tailor the soup to your taste preferences or dietary needs. 

To tackle the possible substitutions you can make in this dish, the best idea is to draw inspiration from other Spanish soup recipes that feature similar ingredients.

Firstly, consider replicating the flavors of Spanish pumpkin soup by swapping the squash for pumpkin.

Alternatively, for a touch of green, you can’t go wrong with a recipe for leek and butternut squash soup.

For those who crave meat with every meal, draw inspiration from hearty options like pork and potato soup or Spanish chorizo soup.

Simply add chopped chorizo or pork pieces to this soup for a satisfying meaty twist.

The bacon tomato soup is another simple soup recipe from Spain that you can try, especially once Summer is at its pick.

Lastly, if you want this Spanish squash soup to be a vegan recipe, you just have to avoid using heavy cream and don’t add the serrano ham crisps for the topping.

Tips on Serving Spanish Squash Soup

The Spanish squash soup is a fantastic dish that can be served as a comforting appetizer, a satisfying main course, or even as a delightful side dish alongside a hearty meal.

While serving, you can add a new layer of texture to this Spanish soups recipe, by incorporating crispy croutons, toasted pumpkin seeds, or a drizzle of olive oil infused with garlic and herbs. 

You can also pair the butternut squash soup with carrot with a Spanish mixed green salad,  to add a refreshing contrast of flavors and textures.

To make it a more filling dish, you can copy the alphabet soup and serve this one with a portion of your favorite pasta, such as small shells, ditalini, or orzo.

Similar to other Spanish soup recipes, like the potato leek celery soup or the Spanish soup with chickpeas, this soup pairs well with grated parmesan or manchego cheese on top, providing a savory flavor and a creamy texture that complements the base of the soup.

How to Store Spanish Squash Soup

We have some amazing news for you: you can store the Spanish squash soup both in the fridge or freezer, allowing you to enjoy its delicious flavors at your convenience.

Once you finish making this recipe for Spanish soup, let it cool to room temperature and place it in an airtight freezer-safe container (also, cover it with plastic wrap in contact with the top of the soup so that it doesn’t form a crust).

After that, you can store your Spanish squash soup for up to 3 days in the fridge, or 60 days in your freezer, and it will preserve its original flavor and texture (if something seems off, it is better to avoid consuming it).

You can easily reheat the Spanish squash soup in the microwave, heating it in 1-minute intervals and stirring after each time.

Alternatively, you can warm it on the stove over medium heat, stirring occasionally.

Other regular or Spanish pumpkin recipes that you can prepare and store for later are the savory Spanish potato soup, the rich Spanish oxtail soup, and the flavorful Spanish chorizo stew.

Recipe Card: Spanish Squash Soup

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