Winter Squash Soup Recipe

Name: Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 2 medium onions, sliced; 1 leek, well rinsed, sliced; 2 large garlic cloves, lightly crushed with flat of knife; 1 tart cooking apple, pared, cored, sliced; 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme; 1 bay leaf; 1 butternut squash, about 3 lbs., pared, seeded, cut into 1-inch cubes; 2 sweet potatoes, pared, cut into 1-inch cubes; 6 cups chicken broth; 1/2 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1 piece cinnamon stick (about 1 inch); 1/2 cup half-and-half; 1/2 cup heavy cream; 1/2 cup sour cream; 1 cup frozen baby peas, thawed; salt & freshly ground black pepper; 2 tablespoons finely chopped parsley; 2 scallions, thinly sliced on diagonal

Servings: persons

1/2 cup butter
2 medium onions, sliced
1 leek, well rinsed, sliced
2 large garlic cloves, lightly crushed with flat of knife
1 tart cooking apple, pared, cored, sliced
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1 butternut squash, about 3 lbs., pared, seeded, cut into 1-inch cubes
2 sweet potatoes, pared, cut into 1-inch cubes
6 cups chicken broth
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 piece cinnamon stick (about 1 inch)
1/2 cup half-and-half
1/2 cup heavy cream
1/2 cup sour cream
1 cup frozen baby peas, thawed
salt & freshly ground black pepper
2 tablespoons finely chopped parsley
2 scallions, thinly sliced on diagonal

1
Heat butter in large heavy pot over medium heat. Add onions, leek, garlic, apple, thyme, and bay leaf and cook until onions start to throw off liquid, about 5 minutes. Add squash, sweet potatoes, broth, allspice, cloves, and cinnamon. Heat to boiling. Reduce heat and simmer uncovered until squash is very tender, about 30 minutes.
2
Remove bay leaf and cinnamon stick; let soup cool slightly. Transfer to blender or food processor and puree until very smooth. Strain back into pot.
3
Mix half-and-half, cream, and sour cream. Heat soup over low heat and gradually whisk in cream mixture. Stir in peas. Gently heat until peas are hot, but do not let soup boil. Season with salt and pepper.
4
Ladle soup into bowls. Sprinkle with parsley and scallions.

1394

kcal

Calories

Fat

Carbs

122

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 20 ingredients. The key ingredients include: 1/2 cup butter, 2 medium onions, sliced, 1 leek, well rinsed, sliced, 2 large garlic cloves, lightly crushed with flat of knife, and more.

Yes, 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!

Winter Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions