Pattie's winter squash soup

Why have I posted Pattie Jackson-Bolduc’s delicious winter squash soup recipe? Because it’s so yummy, and it’s perfect for this time of year. I thank Pattie for the recipe. You will too.


Baked Winter Squash Soup

2 acorn squash (about 2#=s each)
2 butternut squash (about 2#=s each)
(You can use any winter squash)
8 tablespoons (1 stick) unsalted butter
8 teaspoons dark brown sugar
3 carrots, peeled and halved
1 large onion, thinly sliced
(I like to add 2-3 cored & sliced apples)
10 cups chicken stock
3/4 teaspoon ground mace
3/4 teaspoon ground ginger
pinch of cayenne pepper
salt, to taste

For garnish you can use: creme fraiche, sour cream or heavy cream, and toasted hazelnuts or pecans.

(You can use other seasoning if you don=t care for ginger, etc. I usually add twice the amount of mace and ginger and lots more cayenne pepper than the recipe calls for, if you like spicy, keep adding the cayenne.)

  1. Preheat oven to 350 degrees
  2. Cut the four squash in half – lengthwise. Scoop out and discard seeds.
  3. Place squash halves, skin side down, in shallow roasting pan.
  4. Place 1 tablespoon of the butter and 1 teaspoon of the brown sugar in the cavity of each squash half. Arrange the carrots and onions around the squash. (I add 2-3 cored and sliced apples). Pour 2 cups of the stock in the pan, cover it tightly with aluminum foil, and bake 2 hours. (Can also be done in microwave.)
  5. Remove squash from oven, and allow to cool slightly. Scoop squash pulp out of the skins and place it in a soup pot. Add the carrots, onions, and the cooking liquid.
  6. Add remaining 8 cups stock and the mace, ginger, cayenne, and salt. Stir well and bring to a boil. Reduce heat, and simmer, uncovered, for 10 minutes.
  7. Puree the soup, in batches, in a blender or food processor until smooth. Return it to the pot, adjust the seasonings, and heat through.

You can top the soup with sour cream and/or chopped nuts – I like to add sour cream and chopped toasted hazelnuts. This soup freezes great.

Enjoy!

Pattie Jackson Bolduc

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