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Why You'll Love This One-Pot Winter Squash and Cabbage Soup for Clean Eating Suppers
- Easy to Make: This recipe requires minimal preparation and can be cooked in under 30 minutes, making it perfect for busy weeknights.
- Nutrient-Dense: Winter squash and cabbage are both rich in vitamins, minerals, and antioxidants, making this soup a nutritious and healthy option.
- Customizable: Feel free to add your favorite spices, herbs, or protein sources to make this recipe your own.
- One-Pot Wonder: This recipe is cooked in one pot, making cleanup a breeze and reducing waste.
- Comforting and Delicious: The combination of tender winter squash and crunchy cabbage is a match made in heaven, and the aromatic spices will leave your kitchen smelling amazing.
- Perfect for Meal Prep: This recipe makes a large batch of soup that can be refrigerated or frozen for later, making it perfect for meal prep or leftovers.
- Vegan and Gluten-Free: This recipe is free from animal products and gluten, making it a great option for those with dietary restrictions.
- Affordable: Winter squash and cabbage are both affordable and accessible ingredients, making this recipe a budget-friendly option.
Ingredient Breakdown
The key ingredients in this recipe are winter squash, cabbage, onions, garlic, and aromatic spices. Winter squash provides a rich source of vitamins A and C, potassium, and fiber, while cabbage is high in vitamins C and K, and fiber. Onions and garlic add a depth of flavor and provide additional nutrients like fiber and antioxidants. The aromatic spices, including cumin, coriander, and paprika, add warmth and depth to the soup without adding extra salt or sugar. When selecting winter squash, look for ones that are heavy for their size and have a hard, smooth skin. For cabbage, choose a head that is firm and dense, with crisp leaves.
How to Make One-Pot Winter Squash and Cabbage Soup for Clean Eating Suppers
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the diced onions to the pot and cook until they are translucent and starting to caramelize, about 5-7 minutes.
Add the minced garlic and aromatic spices to the pot and cook for an additional 1-2 minutes, until fragrant.
Add the diced winter squash and shredded cabbage to the pot, and cook for an additional 5-7 minutes, until they start to soften.
Add 4 cups of vegetable broth and 1 cup of water to the pot, and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, until the squash is tender.
Season the soup with salt and pepper to taste, and serve hot, garnished with fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Choose a winter squash that is heavy for its size and has a hard, smooth skin. Butternut squash or acorn squash work well in this recipe.
Cabbage can become mushy and unappetizing if overcooked. Cook it until it is just tender, then remove it from the heat.
Add the aromatic spices and garlic towards the end of cooking, so their flavors and aromas are preserved.
Using low-sodium broth helps control the amount of salt in the soup and allows you to season to taste.
If you prefer a creamy soup, blend a portion of it with an immersion blender or transfer it to a blender and blend until smooth.
Feel free to experiment with different spices and herbs to find the combination that you enjoy the most.
Serve the soup with a side of crusty bread or crackers for a satisfying and filling meal.
Add some protein like cooked chicken, beans, or tofu to make the soup a complete meal.
Common Mistakes to Avoid
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Not Cooking the Squash Long Enough:
Fix: Make sure to cook the squash until it is tender, which may take up to 25-30 minutes, depending on the size and type of squash.
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Overcooking the Cabbage:
Fix: Cook the cabbage until it is just tender, then remove it from the heat to prevent it from becoming mushy and unappetizing.
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Not Seasoning to Taste:
Fix: Taste the soup as you go and adjust the seasoning accordingly. You can always add more salt or spices, but it's harder to remove excess seasoning.
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Not Using Aromatic Spices:
Fix: Add aromatic spices like cumin, coriander, and paprika to give the soup depth and warmth.
Variations & Substitutions
Add some heat to the soup by incorporating diced jalapeños or serrano peppers.
Use a vegan broth and omit any animal products, such as yogurt or cheese, to make the soup vegan-friendly.
Ensure that the broth and any added ingredients are gluten-free to make the soup suitable for those with gluten intolerance.
Use low-sodium broth and limit the amount of added salt to make the soup a low-sodium option.
Incorporate cooked chicken, beans, or tofu to make the soup a complete and satisfying meal.
Experiment with various types of winter squash, such as butternut, acorn, or kabocha, to find your favorite.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Allow it to cool completely before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The soup can be frozen for up to 3 months. Allow it to cool completely before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, you can add a little water or broth to achieve the desired consistency.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Is this recipe vegan?
This recipe is vegan-friendly, as it does not include any animal products. However, if you're using a store-bought broth, make sure to choose a vegan option. You can also use a homemade vegan broth for added flavor and nutrition.
Can I add other ingredients to the soup?
Yes! Feel free to add your favorite ingredients to make the soup your own. Some options include cooked chicken, beans, tofu, or other vegetables like carrots or bell peppers. Just be sure to adjust the cooking time and seasoning accordingly.
How do I reheat the soup?
To reheat the soup, simply place it in a pot over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, stirring every 30 seconds, until hot and steaming.
Can I freeze the soup?
Yes! The soup can be frozen for up to 3 months. Allow it to cool completely before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, you can add a little water or broth to achieve the desired consistency.
Is this recipe gluten-free?
This recipe is gluten-free, as it does not include any gluten-containing ingredients. However, if you're using a store-bought broth, make sure to choose a gluten-free option. You can also use a homemade gluten-free broth for added flavor and nutrition.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply brown the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How do I know if the soup is done?
The soup is done when the squash is tender and the flavors have melded together. You can check for doneness by inserting a fork or knife into the squash; if it slides in easily, the soup is ready.
onepot winter squash and cabbage soup for clean eating suppers
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 small head of cabbage, shredded
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 tablespoons lemon juice
Instructions
- Step 1: Prepare the Squash. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, toss with 1 tablespoon of olive oil, and roast for 20-25 minutes, or until tender.
- Step 2: Sauté the Onion and Garlic. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Step 3: Add the Cabbage and Spices. Add the shredded cabbage to the pot and cook until it begins to soften, about 5 minutes. Stir in the dried thyme, salt, and black pepper.
- Step 4: Add the Broth and Roasted Squash. Pour in the vegetable broth and add the roasted butternut squash to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes.
- Step 5: Purée the Soup. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Step 6: Stir in the Fresh Herbs and Lemon Juice. Stir in the chopped parsley, dill, and lemon juice. Taste and adjust the seasoning as needed.
- Step 7: Serve and Enjoy. Ladle the soup into bowls and serve hot, garnished with additional fresh herbs if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the roasted squash and sautéed onion and garlic up to a day in advance.
- Substitution: Swap the butternut squash for other winter squash varieties, such as acorn or kabocha.
- Pro tip: For an extra creamy soup, stir in 1-2 tablespoons of plain Greek yogurt or sour cream.
- Variation: Add some heat to the soup by stirring in 1-2 teaspoons of diced jalapeño or red pepper flakes.
- Nutrition tip: This soup is high in fiber and vitamins, making it a nutritious and filling option for a weeknight dinner.
