Winter Squash Soup


Yield: 8 People


Work: 30 Minutes


Total: 45 Minutes


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • Heat Pot to medium heat, add Butter. When bubbles slow, add Garlic and cook until golden.

  • Add Squash, cook for 3 minutes, then add Stock.

  • Cover and cook until Squash is soft, roughly 15 minutes. Stir frequently.

  • Add Cream to Pot.

  • Use Immersion Blender in Pot or add Soup to blender NOTE don’t fill Blender more than half full with hot items.

  • Season with Salt and Vinegar to desired flavor.


  • If Stock isn’t available, use water.

  • For faster cooking time and a richer flavor, use our Roasted Winter Squash in place of raw Squash (heat Squash and Stock, then blend).

  • Add Herbs like Sage or Thyme.

  • Leave out Cream and Vinegar and achieve similar desire with Yogurt

  • Add toasted Pumpkin Seeds.


  • 1 Winter Squash, peeled and cut into ½” chunks

  • 3 Cup Anything Stock

  • 1 Cup Cream

  • 4 Cloves Garlic, peeled, chopped

  • 2 Tbsp Butter

  • ½ Cup Red Wine Vinegar

  • 2 Tbsp Salt


  • Cutting Board

  • Knife

  • Pot

  • Spoon

  • Measuring Cups

  • Measuring Spoon

  • Blender/Immersion Blender

  • Airtight Container


  • Airtight Container in Refrigerator up to 5 days.


Questions about this recipe? Ask Chef Pierson!