Harvest squash soup
5
- Prep Time15 min
- Total Time15 min
- Makes8 cups (2 L)
© Royalty-Free/Masterfile
Ingredients
2 onions, chopped
4 garlic cloves, minced
2 tbsp butter
2 400-g pkgs chopped butternut squash
2 tsp ground cumin
2 tsp dried thyme
900-mL carton chicken broth
2 cups orange juice
fresh rosemary, optional
Instructions
Prepare onions and garlic. Melt butter in a large saucepan set over medium heat. Add onion and sauté until it starts to soften, 3 to 5 min. Then add garlic along with squash, seasonings, broth and orange juice. When it comes to a boil, reduce heat to medium-low. Cover and simmer gently, stirring occasionally, until squash is very tender, 30 to 35 min.
Using a food processor, purée soup in batches until smooth. If it is thicker than you'd like, stir in a little water. Taste and add salt if needed. Serve in wide soup bowls, scattered with sprigs of fresh rosemary. Soup keeps well in the refrigerator for 3 days, or freeze up to 3 months.
Nutrition (per serving)
Calories 121, Protein 3g, Carbohydrates 22g, Fat 3g, Fibre 3g, Sodium 467mg.
Amazingly enough, our velvety soup tastes indulgently rich without a drop of cream. Buying cut-up peeled squash saves you precious time.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.