Cream of Winter Squash Soup

Cream of Winter Squash Soup


72 people made this

About this recipe: A super-rich and ultra-creamy soup, which is perfect for the cold winter nights. Delicata squash is baked until tender, simmered with vegetable stock and whipping cream, then pureed. Serve with thick wodges of crusty bread.

Sue Haser

Serves: 4 - 6

  • 3 delicata squash, halved lengthways and seeded
  • 1 onion, chopped
  • 750ml vegetable stock
  • 350ml whipping cream
  • 30g butter
  • salt to taste
  • ground black pepper to taste

Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

  1. Preheat oven to 170 C / Gas 3. Place the squash, cut sides down, in a baking dish. Add 5mm water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
  2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
  3. Scrape the squash out of the flesh and add to onions. Add the stock and whipping cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
  4. Puree the soup in a liquidiser or food processor. Season with salt and pepper to taste and serve.


If delicata squash is unavailable, substitute in either sweet potatoes or butternut squash.

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