Creamy Squash Soup

    Creamy Squash Soup


    389 people made this

    About this recipe: A deliciously rich, winter squash soup recipe. Squash are baked until tender, then liquidised with sauteed onion, chicken stock, sugar, cream cheese and seasonings. Enjoy with crusty bread and a dollop of soured cream.

    Serves: 8 

    • 1 butternut squash, halved and seeded
    • 1 acorn squash, halved and seeded
    • 50g butter
    • 4 tablespoons chopped red onion
    • 1 litre chicken stock
    • 75g dark brown soft sugar
    • 225g cream cheese, softened
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground cinnamon to taste
    • 8 sprigs fresh parsley, for garnish

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Place the squash halves cut side down in a baking dish. Bake 45 minutes or until tender. Remove from heat and cool slightly. Scoop the pulp from the skins. Discard skins.
    2. Melt the butter in a frying pan over medium heat and saute the onion until tender.
    3. In a liquidiser or food processor, blend the squash pulp, onion, stock, dark brown soft sugar, cream cheese, pepper and cinnamon until smooth. This may be done in several batches.
    4. Transfer the soup to a pot over medium heat and cook, stirring occasionally, until heated through. Garnish with parsley and serve warm.


    If acorn squash is unavailable, use butternut squash instead.

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