Sweet Winter Squash Soup

Sweet Winter Squash Soup


  • 1 T. butter
  • 1 large yellow onion chopped
  • 1 large carrot chopped
  • 1/4 c. minced parsley
  • 1 lb. winter squash peeled and chunked
  • 1 3/4 c. chicken broth
  • 1 tsp. ground cinnamon
  • 1/4 tsp. each salt and black pepper
  • 14 tsp. ground nutmeg
  • 1 c. milk
  • 1/3 c. half and half


  • In large saucepan, melt butter.
  • Add onion, carrot, and parsley; cook for five minutes or until vegetables are tender, stirring often.
  • Add squash, broth, cinnamon, salt, pepper, and nutmeg.
  • Bring to boil.
  • Lower heat and simmer, covered, for 20 minutes or until squash is tender.
  • Cool slightly (do not drain).
  • In a blender, process mixture, half at a time, until smooth.
  • Return to saucepan.
  • Stir in milk and half and half.
  • Cook, uncovered, for 5 minutes or until heated through.
  • Serve hot or cold.
  • (Soup will keep in refrigerator for one week. If serving cold, stir 1/4 c. milk into soup before serving.)

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