Nothing says Christmas comfort like a steaming bowl of soup, and my Christmas Healthy Favorite Mushroom Squash Soup has become our family’s must-have holiday starter. I first made this on a snowy December evening when we needed something warm and nourishing after decorating the tree. The earthy mushrooms and sweet squash create magic together – it’s like Christmas in a bowl! What I love most is how simple it is to throw together while still feeling special enough for holiday meals. Plus, it’s packed with good-for-you ingredients so you can enjoy seconds guilt-free. Trust me, this soup will become your new festive tradition too!
Why You’ll Love This Christmas Healthy Favorite Mushroom Squash Soup
This soup checks all the boxes for holiday cooking – it’s my go-to for so many reasons:
- Weeknight easy: Ready in 35 minutes flat – perfect when you’re juggling holiday chaos
- Cozy flavor bomb: The squash gets so sweet and velvety, while mushrooms add that earthy depth I crave
- Secretly healthy: Packed with veggies but tastes indulgent (my kids never guess it’s good for them!)
- Crowd-pleaser: Works for vegetarians and meat-lovers alike at holiday parties
- Leftover magic: Tastes even better the next day – I always make a double batch
It’s the kind of recipe you’ll find yourself making year after year – just like I have since that first snowy December!
Ingredients for Christmas Healthy Favorite Mushroom Squash Soup
This soup comes together with simple ingredients you probably already have – but the details matter! Here’s exactly what you’ll need:
- Veggies:
- 2 cups diced butternut squash (½-inch cubes – bigger pieces take forever to soften!)
- 1 cup sliced cremini mushrooms (washed and patted dry – nobody likes watery soup)
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced (or ½ tsp garlic powder in a pinch)
- Liquids & Seasonings:
- 4 cups vegetable broth (low-sodium so you can control the salt)
- 1 tbsp olive oil (the good stuff – it makes a difference)
- 1 tsp dried thyme (or 1 tbsp fresh if you’re feeling fancy)
- Salt and pepper to taste (I start with ½ tsp salt and go from there)
See? Nothing crazy – just honest ingredients that make magic together. Now let’s get cooking!
How to Make Christmas Healthy Favorite Mushroom Squash Soup
This soup is so simple to make, but I’ll walk you through each step so it turns out perfect every time. Trust me, once you smell those aromas filling your kitchen, you’ll understand why this became my holiday favorite!
Step 1: Sauté the Aromatics
First, grab your favorite soup pot – I always use my heavy-bottomed Dutch oven for this. Heat the olive oil over medium-low heat (too hot and your garlic will burn!). Add the onions and stir them around until they get all soft and translucent, about 3-4 minutes. When you can smell that amazing oniony goodness, toss in the minced garlic and keep stirring for just 30 more seconds. That’s when you’ll get that incredible “oh yes, something delicious is cooking” aroma!
Step 2: Cook the Mushrooms and Squash
Now throw in your mushrooms and butternut squash cubes. Turn the heat up just a smidge to medium. You’ll want to stir everything occasionally for about 5 minutes – just until the mushrooms start releasing their liquid and the squash gets those pretty golden edges. Don’t skip this step! It builds so much flavor. I always peek under a squash cube to check for that light caramelization – that’s when you know it’s ready for the next step.
Step 3: Simmer the Soup
Time for the broth and thyme! Pour in your vegetable broth (it’ll sizzle – that’s normal) and give everything a good stir. Bring it to a gentle boil, then immediately reduce the heat to low. Here’s my trick: leave the lid half on – it prevents messy splatters but still lets some steam escape. Let it simmer for 20 minutes, or until the squash is so tender that a fork slides right in. The waiting is the hardest part – your whole house will smell like Christmas!
Step 4: Season and Serve
Now for the fun part! Take a taste (careful, it’s hot!) and season with salt and pepper. I like mine with a good pinch of each. You can serve it as-is with the chunky veggies, but if you prefer it smooth, just blend with an immersion blender until creamy. Either way, top it with something pretty – fresh thyme sprigs, a drizzle of olive oil, or even some toasted pumpkin seeds for crunch. Then grab a spoon and enjoy your homemade holiday hug in a bowl!
Tips for Perfect Christmas Healthy Favorite Mushroom Squash Soup
After making this soup dozens of times (and learning from my mistakes!), here are my can’t-live-without tips:
- Fresh herbs make all the difference: Swap dried thyme for fresh if you can – just triple the amount (1 tbsp fresh = 1 tsp dried). The flavor pops so much more!
- Roast your squash first for deeper flavor: Toss cubes with olive oil and roast at 400°F for 20 minutes before adding to the soup. The caramelization is *chef’s kiss*.
- Mushroom alert: Don’t overcook them in step 2! They should be softened but still hold their shape, otherwise they’ll get rubbery in the soup.
- Blending trick: For ultra-smooth texture without a blender, press the cooked soup through a fine mesh sieve – it’s more work but oh-so-silky!
Follow these and your soup will steal the holiday show – promise!
Ingredient Substitutions and Variations
One of my favorite things about this soup is how forgiving it is! Here are my tested swaps when the pantry isn’t cooperating:
- No butternut squash? Sweet potatoes or pumpkin puree work beautifully (just add the puree with the broth)
- Vegetable broth substitute: Chicken broth adds richness, or use water with an extra teaspoon of thyme
- Mushroom alternatives: Can’t find creminis? Regular white mushrooms or even reconstituted dried shiitakes shine here
- Allergy-friendly options: Coconut oil instead of olive oil, or skip dairy toppings for vegan guests
See? No holiday stress – just delicious flexibility!
Serving Suggestions for Christmas Healthy Favorite Mushroom Squash Soup
Oh, how you serve this soup is half the holiday fun! I love pairing it with crusty sourdough for dipping – that crispy bread soaking up the velvety broth is pure magic. For a full festive meal, add a bright kale salad with cranberries. Presentation tip: those red-and-green soup bowls hiding in your cupboard? Now’s their time to shine! Arrange some fresh rosemary sprigs around the rim for that extra Christmas touch. Simple, stunning, and oh-so-satisfying.
Storage and Reheating Instructions
Here’s the good news – this soup gets even tastier as the flavors mingle! I always store leftovers in airtight containers (mason jars work great for single servings). In the fridge, it keeps beautifully for 3 days. For longer storage, freeze it flat in freezer bags for up to a month – just leave an inch of space at the top for expansion. When reheating, go low and slow on the stovetop with a splash of extra broth to bring back that perfect creamy texture. Pro tip: write the date on freezer bags so you don’t play “mystery soup” come January!
Nutritional Information
Just look at how wholesome this soup is! (Estimates vary slightly based on your specific ingredients, but here’s the general breakdown per serving):
- 120 calories – Perfect for holiday indulgence without guilt
- 4g fat (only 0.5g saturated) – Thanks to that heart-healthy olive oil
- 3g fiber – All those veggies keeping things moving
- 5g natural sugars – Just the good stuff from the squash
See? Comfort food that loves you back!
Frequently Asked Questions
I get asked about this Christmas soup all the time – here are the answers to the most common questions:
Can I freeze this mushroom squash soup?
Absolutely! It freezes like a dream. Just cool it completely first, then portion into freezer-safe containers (leave 1-inch headspace). Thaw overnight in the fridge when ready, then reheat gently. The texture stays perfect!
How can I make the soup creamier?
Two ways: Blend half the soup for thickness while keeping some texture, or stir in ¼ cup coconut milk at the end for luxurious richness (my holiday splurge trick!).
What if my squash isn’t sweet enough?
No worries! A teaspoon of maple syrup or honey balances it beautifully. Or roast the squash first – natural caramelization boosts sweetness.
Now it’s your turn! Try this recipe and share your holiday soup moments in the comments – I’d love to hear how it becomes part of your traditions!
Print
35-Minute Healthy Christmas Mushroom Squash Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A healthy and comforting Christmas soup with mushrooms and squash.
Ingredients
- 2 cups diced butternut squash
- 1 cup sliced mushrooms
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add mushrooms and squash, cook for 5 minutes.
- Pour in vegetable broth and add thyme.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Blend until smooth if desired.
- Serve warm.
Notes
- Store leftovers in the fridge for up to 3 days.
- Garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American