Winter Squash Soup Recipe

This creamy, pureed soup is the perfect starter course for a fall or winter meal.
Share this!
Facebook
Google+
SERVINGS
8
Ingredients
  • 2 1/2 pounds (to 3 pound) butternut squash
  • 1 large onion
  • 1 carrot
  • 1 stalk celery
  • 5 cups chicken broth
  • salt (to taste)
  • freshly ground pepper (to taste)
  • 1/2 teaspoon dried sage
  • 2 tablespoons butter
Directions
PREP
15 mins
COOK
1 hr
  • Peel and seed squash. Cut squash into ½" cubes.
  • Chop onion, carrot, and celery. In sauce pan, sauté chopped onion, carrot, and celery in butter until soft, but not browned.
  • Add cubed squash and 4 cups of chicken broth, sage, salt, and pepper.
  • Bring to a full boil. Reduce heat, and cover. Cook 40-45 minutes or until squash is tender. Season to taste.
  • Pour ingredients into blender or food processor and pureé. Add remaining 1 cup of broth. If soup mixture is too thick, thin with water or milk.
  • Reheat and serve. Garnish as desired.
Similar Recipes
Creamy Squash Soup in a Pumpkin
butter
to 8 small pumpkins
OPTIONAL GARNISHMENTS
to 4 pounds of butternut squash
apple cider
Squash Apple Soup
apple cider
cooked squash
kosher salt
(to 2 cups) chicken
black pepper
Smoky Squash Soup
salt and pepper to taste
butternut
apple
cardamom
garlic
Advertisement

Winter Squash Soup Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Advertisement
© Copyright 2023 Tecstra Systems, All Rights Reserved, RecipeTips.com