Winter Squash Soup

Winter Squash Soup
Servings: 6 Prep 30 mins Cook 1 hr


  • 1 large onion, sliced
  • 2 leeks, white part only, sliced and rinsed
  • 3 tablespoons olive oil
Spice Sachet:
  • 1 cinnamon stick
  • 2 cloves garlic, crushed
  • 3 whole cloves
  • 1 bay leaf
  • 8 black peppercorns
  • 3 pounds butternut squash, pumpkin or acorn squash, peeled, seeded, and cut into 1/2-inch pieces
  • 2 large sweet potatoes, peeled and diced
  • 2 cans (14.5 ounces each) chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 pound smoked pheasant or smoked chicken, cut in thin strips (julienned), for garnish (optional)
  • Chopped fresh parsley, for garnish

Make It

1. Cook onion and leek in oil in large pot, covered, until softened, about 5 minutes. For Spice Sachet: Wrap cinnamon, garlic, cloves, bay leaf and peppercorns in cheesecloth.

2. Add squash, sweet potatoes, spice sachet and broth to pot. Cook, covered, 15 minutes. Uncover; cook 45 minutes or until squash is cooked through.

3. Remove spice sachet. Working in batches, puree soup in blender. Return to pot. Stir in cream, butter, salt and pepper. Gently heat through.

4. Serve in warm soup plates or bowls, topped with smoked pheasant, if desired, and sprinkled with parsley. Makes 6 servings.