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coquina squash soup

Coquina Squash Soup

Indulge in the essence of autumn with a warm bowl of hearty coquina squash soup. Made with fresh, vibrant squash, this creamy soup is rich, delicious, and the perfect cozy comfort for chilly days.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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

Choosing the Squash: Pick a coquina squash that feels heavy for its size, with smooth, unblemished skin. This means it's fresh and will give the soup a richer, more flavorful taste.
Sautéing for Flavor: Take your time to sauté the onions until they’re soft and translucent, this brings out their sweetness and sets up a delicious base. Also, cook the carrot and garlic until they’re fragrant for extra depth. Don’t rush, this step makes the broth taste amazing.
Blending for Smoothness: An immersion blender works, but for the smoothest, creamiest texture, a countertop blender is best. Blend in small batches and be careful with hot liquids!
Soup Consistency: If you like a thicker soup, use a little less water or stock. You can always thin it out later with a splash of warm water if needed.
Storing the Soup: This soup keeps well! Store it in the fridge for up to 3 days or freeze for up to a month. Reheat gently on the stovetop, adding a little water if it thickens too much.

Nutrition

Calories: 241kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1077mg | Potassium: 981mg | Fiber: 6g | Sugar: 7g | Vitamin A: 22481IU | Vitamin C: 53mg | Calcium: 119mg | Iron: 2mg