Squash Soup Recipe

(recipe by TheSalmons)


  • 2+ lbs. squash such as butternut squash
  • 3 cups chicken broth
  • 1 cup leaks, finely chopped
  • 3 tbsp. butter
  • 1/2 tsp sugar
  • 1/2 tsp nutmeg
  • salt and pepper to taste
  • 1/2 cup half & half or cream
  • finely chopped parsley for garnish

Cut the squash in half and spread out on a foil lined baking sheet. Place squash cut side up and sprinkle with salt and pepper. Bake squash until tender, approximately 30 minutes.

Scoop pulp from the squash and use a food processor or other kitchen tool to puree the squash. There will be approximately 2 cups.

Melt the butter in a heavy bottomed saucepan and add the leaks. Cook, stirring until wilted.

Add the squash puree, spices, and broth to the leaks. Bring to a boil.

Soup can be served as soon as it is hot or allowed to simmer until later.

Serve piping hot with a swirl of cream and a sprinkle of chopped parsley to garnish.

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