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    You are in: Home / Recipes / Baked Winter Squash Soup Recipe
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    Baked Winter Squash Soup

    Baked Winter Squash Soup. Photo by ms_bold

    1/1 Photo of Baked Winter Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    15 mins

    2 hrs 30 mins

    Gillian Spence's Note:

    I got this recipe from my friend Jodi Moore in Bellingham Washington. She made it for a dinner party in the dead of winter and gave it to us in mugs as we walked in from the snow.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Cut squash in half, scoop out seeds.
    3. 3
      Place squash in roasting pan, skin side down. In cavities place 1 T. butter and 1 t. sugar. Place carrots and onions around squash.
    4. 4
      Pour 2 cups of stock in pan, cover and bake for 2 hours.
    5. 5
      Remove and allow to cool. Scoop out pulp from squash and place in soup pot. Add carrots, onions and cooking juices.
    6. 6
      Add remaining stock and mace, ginger, cayenne and salt to taste. Stir and bring to boil. Reduce heat and simmer 10 minutes.
    7. 7
      Puree until smooth. Adjust seasonings.
    8. 8
      Serve with garnish of creme fraiche and chives.

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    Ratings & Reviews:

    • on December 01, 2009


      Perfect! I was served this very soup at a gourmet club dinner, and everyone loved it. I finally got the recipe, and it's identical to yours! I've made it for Thanksgiving for 2 yrs now, and people loved it! I like that it's a creamy soup without any milk or cream. (other than the little bit of cream fraiche garnish- DO ADD it! Takes it to another level!) One final note, is that I think it takes more than 15 min. prep. Because there's the work to be done after the squash is roasted too. No adjustments need to be made. It's wonderful! Thanks for posting the recipe here Gillian. I'll be watching for more of your recipes! :)

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    • on July 11, 2009


      Great way to use left over pumpkin and a great way to warm up on a winter's night. I also added a dash of orange juice with great result.

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    • on November 11, 2005


      I had leftover roasted acorn squash on hand that I wanted to use for this recipe. Therefore, I diced the onions and carrots, sautéed in a bit of olive oil and then simmered in some stock until tender. The resulting soup was excellent. The seasonings were perfect for a fall comfort soup.

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    Nutritional Facts for Baked Winter Squash Soup

    Serving Size: 1 (562 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 357.9
    Calories from Fat 157
    Total Fat 17.4 g
    Saturated Fat 9.9 g
    Cholesterol 52.2 mg
    Sodium 370.5 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 5.9 g
    Sugars 10.7 g
    Protein 8.5 g

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