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5 from 1 vote

Winter Squash Soup

Whip up this easy, delicious soup as a light supper or warming lunch when you need a little comfort – You'll love its beautiful, silky texture.
Course Soup
Cuisine American
Keyword soup recipe, squash recipes, winter squash soup recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 346kcal
Author Erren Hart of Erren's Kitchen


  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 2.5 pounds winter squash peeled, deseeded and cut into chunks
  • 1 tablespoon honey
  • 5 cups chicken stock
  • Salt and Pepper to taste
  • Parsley (Fresh) 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, sprinkle with chopped parsley.


For the winter squash - you can buy whole squash and prepare them yourself, or buy bags of ready to use.


Calories: 346kcal | Carbohydrates: 51g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 507mg | Potassium: 1405mg | Fiber: 6g | Sugar: 16g | Vitamin A: 30400IU | Vitamin C: 62.8mg | Calcium: 159mg | Iron: 2.7mg