Creamy Coquina Squash Soup Recipe
This coquina squash soup is made with coquina squash, potato, carrot, onion, and garlic for a smooth and creamy texture without adding cream to the soup itself. It's an easy pressure cooker soup that's perfect for a cozy lunch, light dinner, or meal prep.
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
Choose a Ripe Squash: I like using a coquina squash that feels heavy for its size because it usually has the best flavor and creates a naturally creamy soup.
Blend Until Velvety Smooth: I often blend the soup for an extra minute after it looks smooth. It makes a noticeable difference in the final texture.
Adjust the Thickness: If the soup thickens after cooling, I stir in a splash of hot water while reheating until it reaches the consistency I like.
Stovetop Option: If you do not have a pressure cooker, simmer the vegetables in a large pot for about 30–35 minutes, or until very tender, then blend until smooth.
Storage: I store leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for up to 3 months.
Nutrition
Calories: 241kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.1mg | Sodium: 1146mg | Potassium: 984mg | Fiber: 6g | Sugar: 7g | Vitamin A: 22481IU | Vitamin C: 53mg | Calcium: 121mg | Iron: 2mg
