Monday, January 8, 2018

Winter Squash Soup with Sage

Recipe for soup made with butternut, acorn and carnival squash.

I hope you all are not getting sick of soup recipes because the temperatures and wind chill around here are below zero and that means I'm eating soup. My big soup pot pretty much lives on top of the stove lately because it's a stay inside, eat all the soup and watch Netflix kind of month.

Recipe for soup made with butternut, acorn and carnival squash.

This weekend I was fresh out of fresh soup and scouring my fridge to see what I'd be making next. I love squash and had quite a bit of leftover halves - butternut, acorn, carnival. Into the soup pot they all went along with a potato to balance out the sweetness and help make it thicker when I pureed it.

This soup tastes creamy and rich without a drop of cream in it. Just velvety smooth with a touch of warm spice from the cumin but it works just as well with an equal amount of curry powder. A bit of warmth without overwhelming the flavor of the squash. Sage and squash are amazing together but feel free to substitute your favorite herb because they pretty much all work well with squash. Stay warm and enjoy!
Yield: 8 Servings
Author: Anita Schecter
Recipe for soup made with butternut, acorn and carnival squash.

Winter Squash Soup with Sage

Prep time: 20 MCook time: 30 MTotal time: 50 M
Recipe for soup made with butternut, acorn and carnival squash.


  • 1 Tablespoon unsalted butter
  • 1 Large onion, peeled and sliced
  • 2 Cloves garlic, peeled
  • 1 Large baking potato, peeled and quartered
  • 2 Cups cubed butternut squash
  • 1 Cup cubed acorn squash
  • 1 Cup cubed carnival squash
  • 4 - 5 Cups low sodium chicken stock or enough to fill the pot
  • 1 Parmesan rind
  • 1 Teaspoon salt
  • 1/2 Teaspoon cumin
  • 1/4 Teaspoon black pepper
  • 1 Tablespoon finely chopped sage
  • Sour cream or Greek yogurt for topping


  1. Add the butter and onion to a large soup pot and saute for a few minutes until translucent. Add the garlic and continue sauteing for a few seconds.
  2. Add in the potato and all the squash. Add the chicken stock (you can substitute vegetable stock if you prefer) and stir in the salt, cumin and black pepper.
  3. Tuck in the Parmesan rind and bring to a boil. Cover and reduce the heat to low. Simmer for 30 minutes.
  4. When done, remove from the heat and, using a hand blender, puree the soup until smooth. You can also do this in a regular blender but you will need to work in batches. Stir in the chopped sage and serve with a swirl of sour cream or Greek yogurt.
Created using The Recipes Generator
I find a stick blender useful for soups and sauces. This is the one I use in my kitchen.

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