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Credits: Unsplash
Butternut squash is the star of winter soups thanks to its natural sweetness and velvety texture.
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With its mild and nutty flavour, acorn squash is perfect for creating hearty soups.
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Kabocha, or Japanese pumpkin, is dense and sweet, making it ideal for creamy soups.
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While commonly used as a pasta substitute, spaghetti squash can also shine in soups.
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Delicata squash has a thin, edible skin and a sweet flavour that works well in soups.
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The classic choice for fall and winter, pumpkin is a versatile base for soups.
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Known for its slightly grainy texture and deep flavour, Hubbard squash makes hearty soups.
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Though typically a summer variety, yellow squash adds a unique flavour to soups.
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Which one will you try first?