On a chilly fall evening with leaves swirling in red and gold, nothing beats a warm bowl of homemade coquina squash soup. There's something special about this soup, it's thick, creamy, and incredibly comforting. The best part? No cream needed! The rich flavor of the squash does all the work, making it smooth and delicious. With a slice of crusty bread on the side for dipping, this cozy, satisfying soup warms you up from the inside out.
It's a crisp fall afternoon with a little chill in the air. Nothing feels cozier than curling up with a steaming bowl of coquina squash soup and a slice of crusty bread. Every fall, I have this tradition on Sundays, I pull out my big soup pot and get to work. It's my favorite way to unwind and prepare for the week ahead.
There's something magical about chopping fresh veggies, tossing them in a pot, and letting the aroma sweet coquina squash fill the kitchen. By the time the soup's done, my whole place smells like fall, warm and inviting. And the best part? I end up with bowls of comforting soup to enjoy all week.
This year, I kept it classic and simpler, just fresh veggies, garlic, and spices. It's like the essence of autumn in a bowl, with flavors that feel like a big, cozy hug.
I am hooked on this soup. It's creamy, nourishing, and has just the right balance of warm, earthy spices. One big pot can last for days, which is perfect for the busy week ahead.
So here's to fall, grab a bowl, get cozy, and savor the best flavors of the season!
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⭐Why You'll Love This Coquina Squash Soup
- Quick and Easy: With a pressure cooker, you get deep, slow-cooked flavor in just 30 minutes. A gourmet soup, ready in no time!
- Simple Ingredients, Big Flavor: Just a few pantry staples like onion, carrot, garlic, and potato come together to make an incredibly flavorful soup. Sautéing and simmering really bring out the best in each.
- Make It Your Own: Adjust the texture, seasoning, and toppings however you like. Add a splash of cream for richness, toasted pumpkin seeds for crunch, or fresh herbs for a pop of color.
- Perfect for Meal Prep: This soup stores beautifully. Make a big batch to enjoy throughout the week, or freeze some for quick, cozy meals on busy nights.
🧾Coquina Squash Soup Ingredients
Here's what you need to make this Coquina Squash Soup:
For Coquina Squash Soup:
- Extra Virgin Olive Oil: I love using extra virgin olive oil to start the soup. It adds a smooth base, and a light fruity flavor, and helps bring out the best in the veggies.
- Onion, Carrot, Garlic, and Potato: These are my go-to veggies for flavor and depth. Onion adds a touch of sweetness, while carrot brings a bit of natural sweetness and color. Garlic adds warmth and aroma, and potato gives a creamy thickness to the soup, making it extra satisfying.
- Coquina Squash: This is the star! Coquina squash has a creamy, nutty flavor and a bright orange color. It's rich in vitamins A and C, bringing both flavor and nutrition to the soup.
- Sea Salt and Black Pepper: A little sea salt enhances all the flavors, and black pepper adds just a hint of warmth to balance the sweetness.
- Vegetable Stock Cube: I use a vegetable stock cube for extra depth. It adds savory flavor, making the broth even richer. If you prefer, you can use vegetable broth instead.
- Water: I like to use water as the base so the veggies really shine, making the soup light but flavorful.
For Garnish:
- Cream: A drizzle of cream adds richness and makes the soup smooth and silky.
- Pumpkin Seeds: These add a nice crunch and nutty flavor, plus a bit of extra nutrition.
- Parsley: Fresh parsley on top brings a pop of color and brightness, adding a lovely freshness to each bowl.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Coquina Squash Soup
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
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.
🍽 What to Serve with Coquina Squash Soup
Coquina soup goes perfectly with sides that balance or enhance its creamy, sweet flavors. Try it with a fresh tomato burrata salad, warm garlic bread, crusty ciabatta, or even a chicken sandwich. Together, it's a cozy, satisfying meal with just the right mix of textures and flavors!
💭Tips for Recipe Success
Start with Fresh Aromatics: Sauté fresh onion, carrot, and garlic until they're soft and fragrant. This brings out their sweetness and creates a delicious base for the soup.
Season Slowly: Add salt and pepper little by little, especially if you're using a stock cube, to avoid over-salting. Taste as you go to keep the flavors balanced.
Blend to Your Liking: For a smooth soup, use a countertop blender, or blend partially if you prefer some chunks for a heartier texture.
Adjust the Thickness: For a thicker soup, use less water or stock-you can always add more later. A splash of cream or coconut milk can make it even creamier.
Make it Ahead: This soup gets even tastier with time! It keeps well in the fridge for a few days and freezes beautifully, so make extra to enjoy later.
🍛More Soup Recipes to Try!
Love this Coquina Squash Soup? You'll also enjoy these delicious soup recipes:
- French Onion Soup
- Chicken Noodles Soup
- Broccoli Cheddar Soup
- Greek Lemon Chicken Soup
- Clam and Bean Soup (Alubias Blancas con Almejas)
🍲More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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Recipe
Coquina Squash Soup
Ingredients
For Coquina Squash Soup:
- 3 tablespoon Extra Virgin Olive Oil
- 1 Yellow Onion - Chopped
- 1 Carrot - Diced
- 2 Garlic Cloves - Minced
- 1 Coquina Squash
- 1 ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 1 Vegetable Stock Cube
- 1 Potato
- 1 l Water
For Garnish:
- Cream
- Pumpkin Seeds
- Parsley
Instructions
- Heat the extra virgin olive oil in a large pressure cooker over medium heat.
- Add the chopped onion and sauté until it's soft and translucent, about 5 minutes.
- Add the diced carrot, cooking for another 3-4 minutes.
- Add the minced garlic, cooking for another 1-2 minutes until fragrant.
- Cut the coquina squash in half, remove the seeds, cube, and add to the pressure cooker.
- Season with sea salt and black pepper.
- Add the vegetable stock cube. Stir everything together to coat the vegetables in the oil and seasonings.
- Add the cubed potato to the pressure cooker, stirring to coat them in the oil and aromatics.
- Pour in the boiling water and stir well.
- Cover the pressure cooker and cook for 8-10 minutes, until the vegetables are tender.
- Once cooked, remove the pot from heat.
- Use an immersion blender to puree the soup until it's smooth and creamy (or transfer in batches to a blender, blending carefully).
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls.
- Garnish each serving with a drizzle of cream and a sprinkle of toasted pumpkin seeds and 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.