Recipes // Soups // Squash Soup

Squash Soup


Makes 4-6 servings


*If cooking gluten-free, use gluten-free broth.

  • 1 medium yellow onion, chopped
  • 1 rib of celery, chopped
  • 1 carrot, chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled, seeds removed, chopped
  • 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
  • 3 cups chicken broth (or vegetable broth if vegetarian)*
  • 1 cup heavy cream
  • Pinches of nutmeg, cinnamon, all spice, salt and pepper
  • Toasted pumpkin seeds for garnish
  1. Set a large saucepan over medium-high heat and heats the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
  2. Add squash, apple, broth and cream . Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.
  3. Add salt and spices to taste, and garnish with chives or parsley, and pumpkin seeds.
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