Creamy Squash Soup

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OLYMPUS DIGITAL CAMERAA lovely, slightly sweet soup, the essence of autumn. This soup can become a non-dairy one by using oil or margarine instead of butter and apple juice instead of cream.

Creamy Squash Soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
  • 1 acorn squash, or a small buttercup or butternut squash (about 2 cups, chopped
  • cooked)
  • 3 tablespoons butter, vegetable oil or margarine
  • 2 cups chopped onions
  • 1 small carrot, diced
  • 1 medium potato, diced
  • 2 cooking apples, peeled, cored,,
  • 3½ cups water
  • 1½ cups milk, apple juice or 1 cup heavy cream
  • ⅛ teaspoon cinnamon
  • Salt and black pepper to taste
  1. Clean the squash; cut it in half and scoop out the seeds.
  2. Place it, cut side down, on a lightly oiled baking pan, cover, and bake at 350° about one hour, until soft.
  3. Butternut squash may be peeled, cubed, and boiled rather than baked, if you prefer, but baking is easiest and heightens the flavor.
  4. Meanwhile, sauté the onions in the butter until they are translucent.
  5. Add the carrots, potatoes, apples, and water.
  6. Bring the vegetables to a boil, lower the heat, and simmer about 20 minutes, until all the vegetables are tender.
  7. When the baked squash has cooled, scoop out the soft insides and discard the skins.
  8. Combine the squash, vegetables, and stock with the milk, cream, or apple juice in a blender or food processor and puree in several batches to a smooth, creamy consistency.
  9. Heat the soup on low heat until it is hot, but not boiling.
  10. Add the cinnamon.
  11. Season to taste with salt and black pepper.