Winter Squash Soup Recipe

Name: Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lbs winter squash, i use acorn & butternut together when i make this recipe (butternut, acorn, pumpkin, etc.); 1 cup onion, diced; 1 cup leek, diced; 1 1/2 cups carrots, diced; 1 1/2 tablespoons butter; 2 quarts vegetable stock; 1/4 teaspoon allspice, ground; 1 teaspoon ginger, fresh grated; salt (to taste); white pepper (to taste); apple, -firm and tart (as desired); cinnamon crouton (as desired)

Servings: persons

2 lbs winter squash, i use acorn & butternut together when i make this recipe (butternut, acorn, pumpkin, etc.)
1 cup onion, diced
1 cup leek, diced
1 1/2 cups carrots, diced
1 1/2 tablespoons butter
2 quarts vegetable stock
1/4 teaspoon allspice, ground
1 teaspoon ginger, fresh grated
salt (to taste)
white pepper (to taste)
apple, -firm and tart (as desired)
cinnamon crouton (as desired)

1
Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Bake about 30-45 minutes (depending upon size) in a preheated 350 degree F oven until soft.
2
While squash is baking, heat the butter in a heavy soup pot over medium low heat. Add onions, leeks, and carrots. Sweat until soft. Do not brown. Add vegetable stock to soup pot and bring to a gentle simmer.
3
When squash is done, scoop cooked squash from the. Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.
4
Puree soup mixture in a blender or food processor. This may require several batches. Strain soup through a medium mesh strainer and discard the solids.
5
Season with allspice, ginger, salt and pepper. Portion soup into individual bowls. Slice apples very thin and arrange attractively on top of soup. Garnish with Cinnamon Croutons.
6
**Cinnamon Croutons - take day old bread & cube. Place bread in a large zip style bag. Add some cinnamon, sugar, nutmeg, and melted butter. Shake well until all bread is coated. Bake in pre-heated 400 degree over till golden. You may have to stir them once during cooking.
7
Recipe written by Sherry Schie, Jazzy Cooking with Sherry, LLC.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 lbs winter squash, i use acorn & butternut together when i make this recipe (butternut, acorn, pumpkin, etc.), 1 cup onion, diced, 1 cup leek, diced, 1 1/2 cups carrots, diced, 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.

Winter Squash Soup

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