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Winter Squash Soup Recipe

Winter Squash Soup Recipe photo by Taste of Home

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I enjoy trying new recipes and adding different seasonings to enhance the flavor. This is a tasty way to serve squash.

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Winter Squash Soup Recipe

Prep: 15 min. Cook: 30 min.

Yield: 6 Servings

15 30 45

Ingredients

2 celery ribs, chopped
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups mashed cooked butternut, acorn or Hubbard squash
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried savory
1/4 teaspoon dried rosemary, crushed
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup half-and-half cream

Directions

In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly.
In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 170 calories, 10 g fat (6 g saturated fat), 35 mg cholesterol, 754 mg sodium, 16 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Winter Squash Soup in Country October/November 2002, p49

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Reviews for Winter Squash Soup

Winter Squash Soup

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Reviewed on Oct. 21, 2012 by happyian

My second year of making this yummy soup! It's a keeper!

Reviewed on Jan. 12, 2012 by chefcyn

This has become one of our favorite winter meals with warm bread. Add a drop of sourcream and crumbled bacon on top makes it perfect!

Reviewed on Oct. 07, 2009 by Kris Countryman

I made this without the garlic and used skim milk in place of the cream. I also used a light margarine in place of the butter. It lowered the fat content somewhat and was fantastic!