Spiced Squash Soup

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  • 1 tablespoon olive oil
  • 1/3 cup chopped sweet onion
  • 3 cups chicken broth
  • 3-pound butternut squash, peeled, seeded and cut into 1/2-inch chunks
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup heavy cream or half-and-half
  • 1 pound hot or sweet Italian sausage, cooked (optional)


In a 5- or 6-quart saucepan, heat oil over medium heat.
Add onion and cook for about 5 minutes or until tender but not browned.
Add broth, squash, sugar and seasonings and stir to combine.
Bring to a boil, then reduce to a simmer and cover. Cook for about 20 minutes or until squash is tender and falling apart, stirring occasionally.
Using a potato masher for some texture, or a hand blender if you prefer a smoother soup, mash or blend to desired consistency.
Add cream and sausage and stir to combine. Adjust seasonings and serve.

Sausage turns this into a rustic, hearty soup, but you can leave it out for a simple first course. This soup is a great way to get squash into kids.
Recipe from Central Market Poulsbo - Culinary Resource Center
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