Few things warm you up better on a cold day than a hearty, creamy soup. Use whatever squash are available and in-season. In a pinch, this recipe can be made with canned pumpkin, but not the kind used for pie filling. Just pumpkin. 

Winter Squash Soup

Few things warm you up better on a cold day than a hearty, creamy soup. Use whatever squash are available and in-season. In a pinch, this recipe can be made with canned pumpkin, but not the kind used for pie filling. Just pumpkin. 
Prep Time15 mins
Cook Time25 mins
Course: Soup
Servings: 6 servings

Equipment

  • dutch oven
  • blender

Ingredients

  • 3 tbsp butter
  • 1 butternut squash peeled, seeded, cut into chunks
  • 1-2 acord squash peeled, seeded, cut into chunks
  • 1 med sweet potato peeled and cut into chunks
  • 1 1/2 cups onion rough chopped
  • 3 garlic cloves diced
  • 1 quart chicken stock, or upland game stock
  • 1 cup heavy cream
  • cooked bacon, crumbled

Instructions

  • In a Dutch oven or other heavy pot, melt butter over medium-high heat. Add squash, sweet potato, onion, celery, carrots and garlic. Cook, stirring often, for 8 to 10 minutes or until onions are translucent. Add chicken broth, bring to a boil and simmer, uncovered, for 20 to 25 minutes or until all vegetables are tender. Allow to cool.
  • Pour contents into a blender. If your blender is smaller, process in batches. Process soup until smooth. Add cream and process for 1 minute. Return to the Dutch oven, heat to serving temperature.  Season to taste with salt and pepper. 
  • To serve, ladle soup into bowls and top with crumbled bacon.

Leave a Comment