Hearty Homemade
Winter Squash Soup

Winter squash soup is rich and flavorful. I have started seeing squash soup offered in more and more places.

My daughters and I were shopping in Ikea and ate at their restaurant. The soup of the day was butternut apple soup.

So wanting to eat healthy I gave it a try. Boy was it good. The apples gave it a tart flavor that complements the sweet squash.

Months later at a pot luck dinner someone brought a pumpkin bisque soup. I had to try it after enjoying the butternut apple soup. Wow, the pumpkin bisque was every bit as good and had the same sweet spicy flavor. I would not have known it was made with pumpkin.

My garden is overflowing with various winter squash so I thought it was a good time to try some soup. I adapted this recipe from lots I have found on the internet.

Winter squash soup can be made with any variety of squash. The rich orange ones have the most nutrition. I have used butternut squash with this recipe, but sweet meat squash would be great as well. They both have a nice sweet flavor. If you don’t have either of these two use what you have even pumpkin with work.

The bacon, sage and fennel seed makes a nice savory soup with a slight sweetness coming from the squash.

Preparing The Squash

Cut a medium size squash in half and peel. I use a potato peeler to take the skin off.

Cut squash into cubes. Seeds can be saved and roasted.

The squash can be prepared ahead of time and stored in the refrigerator.

If you are using a large squash you can save the extra squash for other meals.

Winter Squash Soup

    2 slices of your favorite bacon cut into ½ inch pieces
    ¼ onions, chopped fine
    1- 3 pound winter squash peeled, seeded and cut into cubes (Butternut, Sweet Meat, Kabocha etc.)
    8 cups chicken broth
    2 tsp. crushed sage leaves
    ½ tsp fennel seed
    Salt and pepper to taste

In large soup pot saute bacon till light brown. Add onion and saute until tender. Add chicken broth, sage, fennel and cubed squash. Simmer for about 30 minutes until squash is tender. Use an immersion blender to puree soup or add soup to a blender a few cups at a time and blend until pureed. Be careful soup will be hot.

Make 8 servings.

For a creamy soup add 2 tablespoons of cream to each bowl and stir. I serve this soup with a nice salad and some nice crusty bread.

Healthy Vegetable Recipes

  Everyday Vegetable Garden Home

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