Winter Squash Soup With Pumpkin Seed Oil Recipe

Name: Winter Squash Soup With Pumpkin Seed Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lbs winter squash, Peeled, Seeded And Cubed Into 2 Inch Cubes; 2 quarts chicken stock (Recipe Follows); ½ cup heavy cream; 2 tablespoons unsalted butter; ¼ teaspoon freshly grated nutmeg; 2 tablespoons maple syrup; 1 teaspoon salt (To Taste); 1 teaspoon pepper (To Taste); 1 teaspoon pumpkin seed oil (optional); 2 whole chickens, Rinsed; 2 celery ribs, Cut In Two Inch Pieces; 2 carrots, Cut In Two Inch Pieces; 1 whole garlic, Cut In Half; 1 Spanish onion, Quartered; 2 sprigs fresh thyme; 1 bay leaf; 2 sprigs fresh parsley; 2 teaspoons kosher salt

Servings: persons

8 lbs winter squash, Peeled, Seeded And Cubed Into 2 Inch Cubes
2 quarts chicken stock (Recipe Follows)
½ cup heavy cream
2 tablespoons unsalted butter
¼ teaspoon freshly grated nutmeg
2 tablespoons maple syrup
1 teaspoon salt (To Taste)
1 teaspoon pepper (To Taste)
1 teaspoon pumpkin seed oil (optional)
2 whole chickens, Rinsed
2 celery ribs, Cut In Two Inch Pieces
2 carrots, Cut In Two Inch Pieces
1 whole garlic, Cut In Half
1 Spanish onion, Quartered
2 sprigs fresh thyme
1 bay leaf
2 sprigs fresh parsley
2 teaspoons kosher salt

1
Winter Squash Soup With Pumpkin Seed Oil:.
2
Bring chicken stock to a boil & add squash.
3
Bring back to a boil then reduce heat to a simmer.
4
Cook until squash is tender and cooked.
5
Puree in food processor or with a wand blender.
6
Strain through fine sieve, the consistency should be smooth and silky.
7
Blend in the cream maple syrup & whole butter.
8
Season with salt, pepper & nutmeg.
9
Garnish with a drizzle of pumpkin seed oil.
10
Chicken Stock:
11
In large stock pot - 8 quarts - place chickens and fill with cold water to cover chickens.
12
Add salt and place over high heat.
13
As soon as the liquid comes to a boil reduce heat to a simmer and skim off the foam on top.
14
Add all vegetables, bay leaf & herb stems and simmer on low heat for 3 to 4 hours.
15
Strain through fine sieve.
16
Reserve the chicken meat for soup or salads.
17
Allow the stock to cool overnight in refrigerator.
18
Skim fat off the top and reduce stock by one quarter.
19
It is now ready to reserve or freeze for later use.

428

kcal

Calories

Fat

Carbs

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: 8 lbs winter squash, Peeled, Seeded And Cubed Into 2 Inch Cubes, 2 quarts chicken stock (Recipe Follows), ½ cup heavy cream, 2 tablespoons unsalted butter, and more.

Yes, Winter Squash Soup With Pumpkin Seed Oil 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 With Pumpkin Seed Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions