Baked Winter Squash Soup Recipe

Name: Baked Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (2 lb) acorn squash; 2 (2 lb) butternut squash; 1/2 cup butter; 8 teaspoons dark brown sugar; 3 carrots, peeled; 1 large onion, thinly sliced; 10 cups chicken stock; 3/4 teaspoon ground mace; 3/4 teaspoon ground ginger; 1/8 teaspoon cayenne; salt; 8 ounces creme fraiche; 1 tablespoon chives, snipped

Servings: persons

2 (2 lb) acorn squash
2 (2 lb) butternut squash
1/2 cup butter
8 teaspoons dark brown sugar
3 carrots, peeled
1 large onion, thinly sliced
10 cups chicken stock
3/4 teaspoon ground mace
3/4 teaspoon ground ginger
1/8 teaspoon cayenne
salt
8 ounces creme fraiche
1 tablespoon chives, snipped

1
Preheat oven to 350 degrees.
2
Cut squash in half, scoop out seeds.
3
Place squash in roasting pan, skin side down. In cavities place 1 T. butter and 1 t. sugar. Place carrots and onions around squash.
4
Pour 2 cups of stock in pan, cover and bake for 2 hours.
5
Remove and allow to cool. Scoop out pulp from squash and place in soup pot. Add carrots, onions and cooking juices.
6
Add remaining stock and mace, ginger, cayenne and salt to taste. Stir and bring to boil. Reduce heat and simmer 10 minutes.
7
Puree until smooth. Adjust seasonings.
8
Serve with garnish of creme fraiche and chives.

1674

kcal

Calories

Fat

Carbs

189

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (2 lb) acorn squash, 2 (2 lb) butternut squash, 1/2 cup butter, 8 teaspoons dark brown sugar, and more.

Yes, Baked Winter Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Winter Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions