Pregistry’s Friday Recipe: Winter Squash Soup

Winter squash is naturally sweet and packed with nutrients. Butternut and acorn squash form the base of this creamy, delicious soup, that can be easily adapted to be vegetarian and dairy-free too!

Winter Squash Soup

  • 1 1/2 pound butternut squash, halved and seeded
  • 1 1/2 pound acorn squash, halved and seeded
  • 4 tablespoons unsalted butter (can substitute with dairy-free spread or olive oil)
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 teaspoon minced thyme leaves
  • 1 teaspoon minced sage leaves
  • 5 cups low-sodium chicken or vegetable broth
  • Salt and pepper
  • 1/2 cup heavy cream (can substitute with almond milk or coconut milk)

Optional garnishes: heavy cream, sour cream, pumpkin seeds (pepitas)

Pre-heat oven to 375 degrees. Place squash halves, cut side down, on a greased baking sheet and bake for one hour. Turn squash over and scoop out flesh when cool enough to handle.

Melt butter in a large pot over medium heat. Add onion and garlic and saute for 10 minutes. Add thyme and sage leaves, broth, squash and salt and pepper and bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Puree soup in batches in a blender and return to the pot. Add the cream and gently rewarm. Season with salt and pepper.

Serve soup with your choice of garnishes.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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