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Savory Winter Squash Soup

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Karen Gibson

Ingredients

  • 1/4 cup butter (1/2 stick)
  • 1 onion (medium) peeled and finely chopped
  • 4 cloves garlic , peeled and finely chopped
  • 32 oz chicken stock (homemade or high-quality store-bought)
  • 4 cups butternut squash , peeled and cut into 1-inch cubes or slices, seeds and pulp discarded (about 1 medium squash)
  • 4 cups acorn squash , peeled and cut into 1-inch cubes or slices, seeds and pulp discarded (about 1 medium squash)
  • 1 pinch white sugar
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/8 tsp cayenne pepper (or to taste)
  • 1 tsp salt (plus additional, to taste)
  • 1/2 tsp ground black pepper (plus additional, to taste)
  • 1/4 cup half and half

Instructions

  • Melt butter in a large stock pot over medium heat. When butter starts to sizzle, add onions and garlic, sauteeing until soft and translucent (but not brown) (about 5-8 minutes).
  • Add butternut squash and acorn squash, stirring well to mix with the butter, onion and garlic. Sprinkle mixture with sugar and continuing stirring. Allow to cook for 5 minutes.
  • Add stock, thyme, sage, cumin and ginger. Bring to boil, then reduce heat to a simmer. Add salt and pepper, and continue to simmer, covered, stirring occasionally, until squash is very tender (about 20 minutes).
  • Use an immersion blender to puree the soup to your desired consistency. Taste, and add more salt and pepper if needed.
  • Stir in half-and-half just before serving.