Winter Squash Soup

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 1:50 h
  • Ready In : 2:00 h

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker thai turkey meatballs recipe

    Slow Cooker Thai Turkey Meatballs Recipe

  • 15 minutes instant pot clam chowder recipe

    15 Minutes Instant Pot Clam Chowder Recipe

  • pressure cooker classic lamb ragout recipe

    Pressure Cooker Classic Lamb Ragout Recipe

  • slow cooker easy brownies dessert recipe

    Slow Cooker Easy Brownies Dessert Recipe

  • slow cooker pork chops with apricot sauce recipe

    Slow Cooker Pork Chops with Apricot Sauce Recipe

Winter squash soup.very delicious soup served with homemade Gruyere croutons.


  • 1 pound (480 g) butternut squash,halved lengthwise
  • 1 red bell pepper
  • 2 cups (500 ml) chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon freshly grated ginger
  • 1 medium onion,peeled and diced
  • 1/2 cup (125 ml) semidry white wine
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • For Gruyere Croutons:(recipe follows)
  • 1 tablespoon butter
  • 12 1/4-inch(0.5 cm)-thick baguette bread slices
  • 1/2 cup freshly grated Gruyere cheese
  • 1/2 teaspoon minced fresh thyme
  • 1/2 teaspoon minced fresh sage


Step 1

Preheat oven to 375°F(180°C).

Step 2

Place squash cut-side down in a pan filled with 1/2-inch(1.25 cm) water. Roast squash until tender(about 45-60 minutes). Cool,seed,scoop out the flesh and set aside

Step 3

Preheat oven to 425°F(210°C).

Step 4

Slice red bell pepper in half through the stem and flatten each piece. Place the pepper on a aluminum foil on the the preheated oven's middle shelf. Cook for 10-15 minutes,turning on all sides until blackened.

Step 5

Remove cooked pepper from the heat. Set aside for 15 minutes.

Step 6

Peel,seed,and process in a food processor with several tablespoons of chicken broth. Set aside.

Step 7

Heat olive oil in large saucepan. Add ginger and diced onion and cook for 15 minutes over low heat.

Step 8

Add semidry white wine,increase the heat,and bring to a boil until mixture is reduced by half (about 3-5 minutes). In a blender or food processor,combine onion mixture , chopped squash , remaining chicken broth , nutmeg , thyme and salt. Process until smooth.

Step 9

Transfer the soup back to the pan and heat for 2-3 minutes. Remove winter squash soup from heat and top each portion with a spoonful of red bell pepper puree. Add freshly ground black pepper to taste . Serve with Gruyere Croutons.

Step 10

Gruyere Croutons: Preheat broiler.

Step 11

Butter one side of each bread slice. Place bread,buttered side up,on a baking sheet. Broil until golden,about 1 minute.

Step 12

Turn bread slices over. Sprinkle Gruyere cheese,then thyme and sage over. Add seasoning to taste. Broil until cheese melts.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.