Winter Squash Soup Recipe

Name: Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 lbs butternut squash or 2 -3 lbs acorn squash; 14 ounces apple-smoked bacon, chopped (1 full package); 1 tablespoon olive oil; 1 large onion, chopped; 2 minced garlic cloves; 2 teaspoons ground cumin; 1 tablespoon ground coriander; 2 cups potatoes, diced; 3 ¾ cups vegetable stock or 3 ¾ cups chicken stock; 12 ounces frozen winter squash (optional); 2 teaspoons cornstarch; 2 tablespoons sour cream; hot pepper sauce; salt and pepper; 1 ½ cups cheese, grated (optional)

Servings: persons

2 -3 lbs butternut squash or 2 -3 lbs acorn squash
14 ounces apple-smoked bacon, chopped (1 full package)
1 tablespoon olive oil
1 large onion, chopped
2 minced garlic cloves
2 teaspoons ground cumin
1 tablespoon ground coriander
2 cups potatoes, diced
3 ¾ cups vegetable stock or 3 ¾ cups chicken stock
12 ounces frozen winter squash (optional)
2 teaspoons cornstarch
2 tablespoons sour cream
hot pepper sauce
salt and pepper
1 ½ cups cheese, grated (optional)

1
Peel the squash wasting as little flesh as possible.
2
Remove seeds.
3
Chop squash into large chunks.
4
Heat oil to medium-high in a large saucepan.
5
Add the onions and garlic.
6
Cook for 3 minutes or until soft.
7
Reduce heat to medium.
8
Add the bacon and cook for 2-3 minutes.
9
Reduce heat to low and stir in the spices.
10
Cook for another minute.
11
Add the chopped squash, potatoes, and stock.
12
Turn heat back to medium-high.
13
If using the frozen squash as well, add it at this time.
14
Bring to a boil.
15
Reduce heat to low and simmer for 15 minutes or until squash and potatoes are tender.
16
Blend the cornstarch with 2 tablespoons of water and add to the soup.
17
Add sour cream.
18
Bring to a boil and simmer for another 3 minutes.
19
Add hot-pepper, salt, and pepper to taste.
20
Sprinkle individual soups with cheese just before serving.

1680

kcal

Calories

111

Fat

Carbs

124

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 15 ingredients. The key ingredients include: 2 -3 lbs butternut squash or 2 -3 lbs acorn squash, 14 ounces apple-smoked bacon, chopped (1 full package), 1 tablespoon olive oil, 1 large onion, chopped, 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