Winter Squash Soup Recipe

Name: Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 1 onion, chopped; 1 medium tomato, cored, seeded and diced; 2 garlic cloves, minced; 2 jalapeno chiles, stemmed, seeded and chopped; 1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes; 3 cups stock or water; 1 teaspoon coarse salt; 2 cups whole milk; 1/4 cup grated Manchego cheese

Servings: persons

4 tablespoons (1/2 stick) unsalted butter
1 onion, chopped
1 medium tomato, cored, seeded and diced
2 garlic cloves, minced
2 jalapeno chiles, stemmed, seeded and chopped
1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes
3 cups stock or water
1 teaspoon coarse salt
2 cups whole milk
1/4 cup grated Manchego cheese

1
Melt the butter in a large stockpot over moderate heat.
2
Add the onion and saute until soft, about 5 minutes.
3
Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer.
4
Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly.
5
Puree soup with an immersion blender, or use a blender and return soup to a clean pan.
6
Add the milk and heat gently.
7
Stir in the cheese and adjust the seasonings.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) unsalted butter, 1 onion, chopped, 1 medium tomato, cored, seeded and diced, 2 garlic cloves, minced, 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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