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Winter Squash Soup

I enjoy trying new recipes and adding different seasonings to enhance the flavor. This is a tasty way to serve squash.
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    6 servings


  • 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.
Nutrition Facts
1 cup: 170 calories, 10g fat (6g saturated fat), 35mg cholesterol, 754mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 4g protein.

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Average Rating:
  • Mike
    Dec 1, 2019

    I puree the squash first in step one. In step two I put the celery, onion and garlic in a food processor/blender then add squash to it and run until smooth and put it in back in with the soup. Same end result but less steps!

  • BAC59
    Feb 14, 2015

    Delicious! This has become a family favorite for the winter months. I also add chopped carrots to the onions & celery.

  • Paige-Markie
    Oct 31, 2014

    I made this soup the other night and my husband and I both raved about how delicious this soup is! I didn't have dried savory so I used thyme instead. I used an acorn squash. The soup also had a nice color to it, I will be making this a lot thru Fall/Winter months, its perfect for 4 good bowlfuls. Thank You for a great recipe, we love it!

  • battlexe44
    Oct 19, 2014

    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.

  • happyian
    Oct 21, 2012

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

  • chefcyn
    Jan 12, 2012

    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!

  • Kris Countryman
    Oct 7, 2009

    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!