Winter Squash Soup

You can use a wide variety of winter squashes for this soup; one of the more authentic choices would be a Candy Roaster winter squash. But butternut squash serve very well and are easy to find. The roasted squash can be puréed in a blender in small batches or with a handheld immersion blender.
Photography By Brian Kelley | September 01, 2014


Preheat oven to 400°. Cut the squash in half and scrape the seed cavities clean. Leave the skin otherwise intact. Lightly coat the cut halves of the squash with olive oil and sprinkle with a dash of salt and pepper. Place the squash on a baking sheet lined with parchment paper and roast for 30-40 minutes or until the flesh is fork tender.

When the squash have cooled, remove the flesh from the skins. Purée the roasted flesh, slowly incorporating chicken broth until the mixture is the desired consistency.

Transfer the squash and broth mixture to a large pot and place on the stove over medium-low heat. Add the wild onions, garlic, sage and thyme. Taste for seasoning and adjust with salt and cracked black pepper as needed.

Gently simmer the mixture for 15-20 minutes or until the flavors have melded. Serve hot with a whole sage leaf for garnish.

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  • Olive oil
  • 2 medium butternut squash
  • 1-2 cups of chicken broth
  • 1 bunch of wild onions, minced
  • 3 cloves garlic, minced
  • 1-2 teaspoons of fresh sage, minced
  • 1-2 teaspoons of fresh thyme, minced
  • Salt and freshly ground black pepper, to taste
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