Winter Squash Soup

READY IN: 1hr 45mins


  • 2
    lbs winter squash, i use acorn & butternut together when i make this recipe (butternut, acorn, pumpkin, etc.)
  • 1
    cup onion, diced
  • 1
    cup leek, diced
  • 1 12
    cups carrots, diced
  • 1 12
    tablespoons butter
  • 2
    quarts vegetable stock
  • 14
    teaspoon allspice, ground
  • 1
    teaspoon ginger, fresh grated
  • salt (to taste)
  • white pepper (to taste)
  • apple, -firm and tart (as desired)
  • cinnamon crouton (as desired)


  • Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Bake about 30-45 minutes (depending upon size) in a preheated 350 degree F oven until soft.
  • While squash is baking, heat the butter in a heavy soup pot over medium low heat. Add onions, leeks, and carrots. Sweat until soft. Do not brown. Add vegetable stock to soup pot and bring to a gentle simmer.
  • When squash is done, scoop cooked squash from the. Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.
  • Puree soup mixture in a blender or food processor. This may require several batches. Strain soup through a medium mesh strainer and discard the solids.
  • Season with allspice, ginger, salt and pepper. Portion soup into individual bowls. Slice apples very thin and arrange attractively on top of soup. Garnish with Cinnamon Croutons.
  • **Cinnamon Croutons – take day old bread & cube. Place bread in a large zip style bag. Add some cinnamon, sugar, nutmeg, and melted butter. Shake well until all bread is coated. Bake in pre-heated 400 degree over till golden. You may have to stir them once during cooking.
  • Recipe written by Sherry Schie, Jazzy Cooking with Sherry, LLC.