This coquina squash soup is smooth, creamy, and made with simple vegetables and pantry staples. The coquina squash and potato blend into a velvety soup without any cream, creating a comforting meal that's perfect for chilly days.
Why You'll Love My Coquina Squash Soup
- Naturally creamy without adding cream to the soup.
- Made with simple ingredients you can easily find.
- Perfect for meal prep and freezer-friendly.
- Ready with minimal effort thanks to the pressure cooker.
Growing up in Spain, soup was always a regular part of the colder months. A pot would often be simmering on the stove, filled with seasonal vegetables and simple ingredients that transformed into something warming and satisfying. This coquina squash soup reminds me of that style of cooking because it relies on fresh vegetables rather than heavy ingredients. The natural sweetness of the squash pairs beautifully with the carrot and onion, while the potato helps create a silky texture that feels rich despite being incredibly simple.
What I enjoy most about this recipe is how easy it is to prepare. Everything cooks in one pressure cooker, making it ideal for busy days when you want something homemade without spending hours in the kitchen. The soup is smooth, comforting, and versatile enough to serve as a light lunch or a starter for dinner. A handful of pumpkin seeds adds crunch, while a drizzle of cream and fresh parsley give it a beautiful finish. If you enjoy homemade soups, you might also like my Greek Lemon Chicken Soup, Creamy Lemon Chickpea Soup, or Carrot Parsnip Soup.
Key Ingredients in Coquina Squash Soup
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Vegetables & Aromatics: I use coquina squash, onion, carrot, garlic, and potato because they create the foundation of the soup. The squash provides sweetness, the onion and garlic add depth, the carrot enhances the flavor, and the potato helps create a silky texture.
- Seasoning: Sea salt, black pepper, and a vegetable bouillon cube give the soup a balanced savory flavor without overpowering the squash.
- Liquid: I use water because the vegetables and bouillon cube already provide plenty of flavor while allowing the sweetness of the squash to shine through.
- Garnishes: A drizzle of heavy cream, pumpkin seeds, and fresh parsley add contrast, color, and texture to each bowl.
Best Substitutes for Coquina Squash
If coquina squash is unavailable, try one of these options:
- Kabocha Squash: Rich, sweet, and wonderfully creamy.
- Red Kuri Squash: Slightly nutty with a smooth texture.
- Butternut Squash: Easy to find and naturally sweet.
- Acorn Squash: Mild and slightly earthy, perfect for soups.
How to Make Coquina Squash Soup
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Heat olive oil in a large pressure cooker over medium heat. Add chopped onion and cook until softened about 5 minutes.
2. Add the diced carrot and cook for 3-4 more minutes. Add the minced garlic and cook for 1-2 minutes until it smells good.
3. Halve the coquina squash, scoop out the seeds, cut into cubes, and add to the pressure cooker. Add sea salt and black pepper.
4. Add the vegetable stock cube and stir to coat the vegetables in oil and seasonings. Add the cubed potato, and stir to coat with the spices.
5. Add the boiling water and stir. Cover the pressure cooker and cook for 8-10 minutes until the vegetables are soft.
6. Once cooked, take the pot off the heat. Blend the soup with an immersion blender until smooth, or blend in batches using a regular blender.
7. Taste and adjust seasoning as necessary. Spoon the soup into bowls.
8. Top each serving with a drizzle of cream, toasted pumpkin seeds, and parsley.
Tips for the Best Soup
Roast the Squash for More Flavor: If you have a little extra time, roast the coquina squash before making the soup. It develops a deeper sweetness and gives the finished soup a richer flavor.
Do Not Rush the Onion: I like letting the onion cook until fully soft before adding the other vegetables. This simple step adds natural sweetness and helps build a more balanced soup.
Add a Crunchy Topping Before Serving: Because the soup is so smooth, I always add a crunchy garnish right before serving. Pumpkin seeds work beautifully and give each spoonful a nice contrast in texture.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
What to Serve with Coquina Squash Soup
I like serving this soup with crusty ciabatta, garlic bread, or a fresh tomato burrata salad. If I want something more substantial, I pair it with Cast Iron Chicken Breast or Italian Dressing Chicken.
Try These Soup Recipes Next!
Recipe
Creamy Coquina Squash Soup Recipe
Ingredients
For the Soup
- 3 tablespoon extra virgin olive oil
- 1 yellow onion - chopped
- 1 carrot - diced
- 2 garlic cloves - minced
- 1 coquina squash - peeled, seeded, and cubed
- 1½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 bouillon cube
- 1 potato - peeled and cubed
- 1 l water
For Serving
- Heavy cream - for drizzling
- Pumpkin seeds - for topping
- Fresh parsley - chopped
Instructions
- Heat 3 tablespoons extra-virgin olive oil in a large pressure cooker over medium heat. Add 1 chopped yellow onion and cook for about 5 minutes, stirring occasionally, until softened.
- Add 1 diced carrot and cook for 3-4 minutes. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Add 1 peeled, seeded, and cubed coquina squash, 1½ teaspoons sea salt, ¼ teaspoon ground black pepper, 1 vegetable bouillon cube, and 1 peeled and cubed potato. Stir well to combine.
- Pour in 4 cups hot water and stir everything together.
- Lock the lid and cook under pressure for 8-10 minutes, or until the vegetables are very tender.
- Carefully release the pressure according to your pressure cooker's instructions. Blend the soup until completely smooth and creamy using an immersion blender or transfer it to a countertop blender.
- Taste and adjust the seasoning if needed. Serve hot with a drizzle of heavy cream, pumpkin seeds, and chopped fresh parsley.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This coquina squash soup was a delightful surprise! The squash was creamy and flavorful, and the spices added a nice kick. This is a perfect fall soup that's both comforting and satisfying.