{"id":3460,"date":"2023-06-18T22:23:49","date_gmt":"2023-06-18T22:23:49","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3460"},"modified":"2026-06-25T19:46:16","modified_gmt":"2026-06-25T19:46:16","slug":"squash-soup","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/squash-soup\/","title":{"rendered":"Squash Soup"},"content":{"rendered":"\n

From the kitchen of AnnMarie Barkwell<\/h4>\n\n\n

Heat oven to 350.<\/p>\n

Split a\u00a02 1\/2 lb butternut squash<\/em><\/strong>\u00a0in half lengthwise.<\/p>\n

With spoon, scrape center & seeds out.<\/p>\n

Put it in an oblong baking dish, cut side up.<\/p>\n

Add\u00a01\/2 inch of water<\/em><\/strong>.<\/p>\n

Cover with foil.<\/p>\n

Bake @ 350, until a knife easily pierces it, about 45 minutes to an hour.<\/p>\n

When cool enough to handle, scoop out flesh.<\/p>\n

In a large pot, heat:<\/p>\n

2 Tbsp butter<\/em><\/strong><\/p>\n

until foaming.<\/p>\n

Add:<\/p>\n

1 1\/2 c (about 3 medium) diced onions<\/em><\/strong><\/p>\n

1\/2 tsp salt<\/em><\/strong><\/p>\n

1\/3 tsp thyme<\/em><\/strong><\/p>\n

1 bay leaf<\/em><\/strong><\/p>\n

Cook over med heat, stirring often, for 10 minutes, or until translucent.<\/p>\n

Add squash.<\/p>\n

Season with\u00a0salt & pepper<\/em><\/strong>.<\/p>\n

Cook 5 minutes, stirring often.<\/p>\n

Add:<\/p>\n

3 1\/2 c vegetable broth<\/em><\/strong><\/p>\n

Simmer, uncovered, for 20 minutes, stirring occasionally.<\/p>\n

Remove bay leaf.<\/p>\n

Add:<\/p>\n

1 Tbsp honey<\/em><\/strong><\/p>\n

In small batches, puree soup in a blender or food processor.<\/p>\n

When all of soup is pureed, put it back in a pot.<\/p>\n

Simmer.<\/p>\n

Add:<\/p>\n

1\/3 c heavy cream<\/strong><\/em><\/p>\n

1\/2 tsp nutmeg<\/strong><\/em><\/p>\n

Add more\u00a0salt, pepper & honey<\/em><\/strong>\u00a0to taste.<\/p>\n

Heat until warmed through.<\/p>\n

Serve.<\/p>\n

NOTES<\/p>\n

\n
    \n
  • When I make Squash Soup I use vegetable broth, but if you don’t have any, chicken broth may be used instead.<\/li>\n<\/ul>\n<\/div>\n
      \n
    • Photo shows soup served with a swirl of heavy cream and a sprinkle of salt,
      pepper and nutmeg.<\/li>\n<\/ul>\n\n\n
      \n\n\n\n

      Photo by Stephanie Knewasser<\/p>\n","protected":false},"excerpt":{"rendered":"

      AnnMarie Barkwell<\/p>\n","protected":false},"author":1,"featured_media":3461,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[7,37,35],"tags":[48,512,67,106,118,268],"class_list":["post-3460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main","category-meatless","category-soups","tag-annmarie-barkwell","tag-cream","tag-meatless","tag-recipe","tag-soup","tag-squash","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t