Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This soup is so nice and has a very creamy consistency. I just love squash, I happened to find this one in one of my cookbooks. I would even use some sweet potato as well, if you wish for extra flavour. Enjoy. :)

Ingredients Nutrition


  1. In 3-quart (3L) saucepan, place squash; add water to cover squash.
  2. Heat to boiling.
  3. Reduce heat to low.
  4. Cover; cook 10 minutes or until squash is tender.
  5. Drain.
  6. In covered blender or food processor, blend squash until smooth.
  7. In same saucepan over medium heat, in hot magarine, cook onion and garlic until tender, stirring occasionally.
  8. Add pureed squash, broth,salt, pepper and nutmeg.
  9. Heat to boiling.
  10. Reduce heat to low; cook 5 minutes.
  11. Stir in heavy cream.
  12. Heat through, stirring occasionally.
  13. If necessary, thin to desired consistency with milk or water.
  14. Heat through.
  15. Garnish with parsley, if desired.


Most Helpful

I LOVE this soup! I used soy cream instead, since I have one with a dairy allergy. This is really amazing for a chilly Fall evening. The hardest part is preparing the squash. And, as for more zip, you can taste and add more spices as needed... maybe a little Tony Chachere's!

dawnv December 21, 2009

this was a great way to get in an additional serving of veggies and an easy and tasty soup for my family. i'd like to find some other spices that might add a little more zip to it.. but overall creamy texture and pleasant tasting...

BayLeigh Ann October 05, 2003

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