Puree of Winter Squash Soup of Love Recipe

Name: Puree of Winter Squash Soup of Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squashes, about 2 pounds each; 1 buttercup squash, about 2 pounds; 1 butternut squash, about 2 pounds; 1 stick of butter, cut into tablespoons; 1/4 cup molasses; 2 carrots, peeled and halved; 2 parsnips, peeled and halved; 1 onion, julienned; 6 cloves of garlic, peeled; 2 cups white wine; 8 cups chicken stock; 1 teaspoon allspice; Salt and white pepper; 1/2 cup heavy cream; 2 cups roasted spaghetti squash; 1 tablespoon finely chopped parsley; 2 tablespoons creme fraiche; 1 tablespoon chopped chives

Servings: persons

2 acorn squashes, about 2 pounds each
1 buttercup squash, about 2 pounds
1 butternut squash, about 2 pounds
1 stick of butter, cut into tablespoons
1/4 cup molasses
2 carrots, peeled and halved
2 parsnips, peeled and halved
1 onion, julienned
6 cloves of garlic, peeled
2 cups white wine
8 cups chicken stock
1 teaspoon allspice
Salt and white pepper
1/2 cup heavy cream
2 cups roasted spaghetti squash
1 tablespoon finely chopped parsley
2 tablespoons creme fraiche
1 tablespoon chopped chives

1
Preheat the oven to 350 degrees F. Cut the squashes in half, lengthwise and remove the seeds.
2
Season the squash with salt and white pepper.
3
Place the halved squashes, skin side down, in a shallow roasting pan.
4
Place one tablespoon of butter and 1 tablespoon of molasses in the center of each squash.
5
Arrange the carrots, parsnips, onions, and garlic cloves around the squash.
6
Pour 1 cup of the wine and 1 cup of the stock in the pan, cover with foil, and bake for 2 hours.
7
Remove from the oven and cool the vegetables for 5 minutes.
8
Scoop the flesh out of each squash and place in large sauce pot.
9
Discard the skin.
10
Place the other roasted vegetables and the cooking liquid in the pot.
11
Add the remaining wine and chicken stock to the pot.
12
Bring the liquid up to a boil and reduce to a simmer.
13
Season with allspice, salt and pepper.
14
Simmer the soup for 10 minutes.
15
Remove from the heat.
16
Using a hand-held blender, puree the soup until smooth.
17
Return the soup to butter.
18
When the butter has melted, saute the spaghetti squash for 2 minutes.
19
Add the parsley.
20
Season with salt and pepper.
21
Ladle the soup in a shallow bowl.
22
Garnish the soup with the Sauteed spaghetti squash, creme fraiche, and chives.

1537

kcal

Calories

Fat

Carbs

153

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 2 acorn squashes, about 2 pounds each, 1 buttercup squash, about 2 pounds, 1 butternut squash, about 2 pounds, 1 stick of butter, cut into tablespoons, and more.

Yes, Puree of Winter Squash Soup of Love 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!

Puree of Winter Squash Soup of Love

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions