Total Time
Prep 15 mins
Cook 40 mins

The best soup. When I make this soup I always get raves. It's rich and creamy. I got it from Taste of Home.

Ingredients Nutrition


  1. In a large saucepan, saute carrots, celery and leeks in butter for 10 minutes, stirring occasionally.
  2. Add the squash, broth and ginger; bring to a boil.
  3. Reduce heat; cover and simmer until the squash is tender, about 25 minutes. Cool until lukewarm.
  4. In a blender or food processor puree squash mixture in small batches until smooth; return to pan.
  5. Add cream, salt and pepper; mix well.
  6. Heat through but do not boil.


Most Helpful

I found this quite bland at first. I think using three leeks as the previous reviewer suggested is a good idea. For seasoning, I used 1 tablespoon of chopped fresh ginger, a teaspoon of cinnamon, 1.5 teaspoons of black pepper, 1/3 teaspoon of cayenne and a bit of nutmeg. This turned out delicious.

lucy k. March 22, 2010

This is a delicious, tummy-warming soup. I thought the texture and flavor were perfect. I made it exactly as written, but used 3 leeks instead of two. Thanx for posting this's a keeper that I'll make often!

*Parsley* December 10, 2005

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