Winter Squash Soup

 
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Yield: 8 People

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Work: 30 Minutes

 
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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.


Bonus!

  • 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.


Ingredients

  • 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


Tools

  • Cutting Board

  • Knife

  • Pot

  • Spoon

  • Measuring Cups

  • Measuring Spoon

  • Blender/Immersion Blender

  • Airtight Container

Storage

  • Airtight Container in Refrigerator up to 5 days.


 
 

Questions about this recipe? Ask Chef Pierson!