Warming the tummy with Winter Squash Soup

There’s nothing like a warm bowl of soup on a brisk fall day to warm the tummy and lighten the heart.  My fondness of soup started as a child, with my Mother’s wide-array of hearty stews, vegetable and pureed soups that she frequently made during the fall and winter months.  The other night, I made a wonderful Winter Squash Soup–the perfect blend of butternut and acorn squashes gives the texture and flavor similar to French Pumpkin Soup.  This recipe is vegetarian-friendly–great for a first course, or serve it with a salad, some warm bread and a lightly chilled rosé!  Your tummy will be glad!  Also, when serving this for guests, I also make my own croutons.  I have wheat allergies, so I didn’t make them with the soup I made the other night, but I’ve included the recipe–they’re really good!


The Soup

  • 1/4 cup Earth balance (or organic butter)
  • 1 large onion, finely chopped
  • 4 large garlic cloves, chopped
  • 3 14 1/2-ounce carton organic vegetable 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 teaspoon minced fresh parsley
  • 1/4 cup whipping cream (for dairy sensitive or V options use heavy coconut milk
  • 2 teaspoons raw sugar or agave
  • sea salt and pepper to taste


  • 2 tablespoons olive oil
  • 24 1/4-inch-thick baguette bread slices
  • 1 cup grated Gruyère cheese
  • 1 teaspoon finely minced fresh thyme
  • 1 teaspoon finely minced fresh sage
  • pinch of salt and pepper


The Soup
Melt the Earth Balance in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash, salt and pepper and the herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

I have a wonderful Cuisinart hand stick blender, which enables you to puree right in the soup pot! If you don’t have one, then puree the soup in blender. Return soup to same pot. Stir in cream/coconut milk and sugar or agave; bring to simmer. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.) Garnish with parsley and/or croutons.

The Croutons
Preheat broiler. Pre-cut croutons and place in a bowl with the oil, herbs and salt and pepper. Transfer cubes to a baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese over them and broil until cheese melts, about 1 minute. Use these as a topping for your soup.



Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: 

TASTE…and See


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