This vibrant and tasty recipe for Winter Squash Soup is a healthy way to warm up on cold winter days. Make the most of winter’s harvest with this warming, seasonal soup.
Cook your vegetables in stock and honey before blitzing into this velvety smooth soup. It’s fantastic served with garlicky, Italian bread for dipping.
My favorite thing about winter is soup! That says a lot about not only how much I love soup, but also how much I hate winter! Long cold days are no friend of mine, but soups like this really help this time of year.
By the end of the winter I’ll probably share more than 20 soup recipes with you. Ok, maybe not 20, but a lot because as soon as it gets cold, I eat soup for dinner probably 2 or three times a week. Probably because I not only because I love it and find it comforting, but because I’m always on a diet and I am really good at making soup recipes (like this one) that help get me through the diet.
There’s something so comforting about a hot bowl of soup on a cold day. Not to mention a dark English day. I’m dreading the long, dark, English winter, but at least this soup (and the many others I’ve shared ) will help those chilly days seem brighter!
Making this soup is really simple. You can use any squash you like. There are so many around this time of year. I used Sweet Dumpling squash, but you can use Acorn Squash or Butternut Squash too. What ever you like best.
You start by sauteing onion and celery until soft. Add the cut up squash, honey and stock. You cook it until soft and blitz it with a hand blender. It’s that easy (especially if you buy pre-cut squash)!
Winter Squash Soup
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 2.5 lbs winter squash peeled, deseeded and cut into chunks
- 1 tablespoon honey
- 5 cups chicken stock
- Salt & Pepper to taste
- Fresh parsely, chopped to serve optional
Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until really soft – about 15 mins.
Add the squash and cook, stirring for 5 mins.
Add the honey and chicken stock, bring to a simmer and cook until the squash is tender.
Remove from heat and using a hand blender, blitz until smooth (adding a bit more stock or water if the soup is too thick).
Season to taste with salt and pepper. Reheat before serving, sprinkled with chopped parsley.
For the winter squash - you can buy whole squash and prepare them yourself, or buy bags of ready to use.