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Winter Squash Soup . . . with a KICK!

Winter Squash Soup . . . with a KICK!

(recipe modified from Bon Appétit's December 1996 recipe, available here)


1/4 cup olive oil or butter ( 1/2 stick)

1 large onion, chopped

5 large garlic cloves, chopped

2 fresh jalapeños, chopped

3 14 1/2-ounce cans chicken broth

4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)

4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)

1 1/4 teaspoons minced fresh thyme

1 1/4 teaspoons minced fresh sage


1/4 cup whipping cream

2 teaspoons sugar

salt to taste


Cream & sage for garnish


Melt butter in large pot over medium heat. Add onion, sauté, then add garlic and jalapeño and sauté until tender, about 10 minutes. Add broth, squash, and herbs; bring to boil. Reduce heat, cover, and simmer until squash is very tender, about 20 minutes.


Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)


Serve in soup bowls with a bit of cream swirled in the top and sprigs of sage for garnish.

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Taken on October 22, 2007