Winter Squash Soup

Dinner: November 28, 2005

Originally uploaded by Jenblossom.

Blustery November weather calls for soup - warm, hearty and comforting, it's just the thing to take the chill off.
We've actually had this particular soup twice in the last few weeks - the first time, following the recipe to the letter (with Gruyere croutons), and the second, with a garnish of crispy fried sage leaves. Both were delicious, and I have to say the soup survived being frozen, thawed, and reheated beautifully. This one's a keeper.


1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar

2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Serves 8.

Recipe from Bon Appétit, December 1996

Posted by jenblossom on November 30, 2005 | TrackBack

Yum... squash is my favourite. I will have to try this one.

Posted by: naomi on November 30, 2005 8:09 PM

I must chime in to recommend this other recipe for butternut squash soup ( that I posted here a long while back. I suspect they're both good, but this one might benefit from the shortcut Epicurious reviewers recommended for that--roasting the squash and then scooping out the flesh. It sounds a heckuva lot easier than peeling and chopping. I might have to try them croutons, tho. :>

Posted by: leekvs on November 30, 2005 10:27 PM

great photo, jen!

Posted by: Melissa on December 1, 2005 6:29 PM

Oh, that other recipe sounds great, too! I'll definitely have to try it!

And thanks, Melissa - still getting the hang of my fancy new camera, with all its bells and whistles... :)

Posted by: jenblossom on December 2, 2005 8:09 AM
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