- 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
- 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.
Reviews for Winter Squash Soup
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"This soup really hit the spot on a recent cool evening. My husband liked it so much that he wants me to make it again next week when his mother comes to visit."
"My second year of making this yummy soup! It's a keeper!"
"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!"
"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!"