Creamy Winter Squash Soup


Creamy Winter Squash Soup


  • 3 tablespoon butter
  • 500g winter squash, peeled, seeded, and cubed
  • 500g tart apples, peeled, cored, and roughly chopped
  • 1 onion roughly, chopped
  • 1 L stock - chicken, beef or vegetable stock
  • 0.5 cup dry white wine
  • 0.25 teaspoon dried tarragon
  • 240 ml single cream


Put the butter in a deep skillet or medium saucepan over medium-high heat. When the butter is melted, add the squash, apples and onion and cook, stirring occasionally, until the onion softens, about 10 minutes. Add the stock, wine, and tarragon and bring to a boil, then lower the heat so the soup bubbles gently. Partially cover and cook, stirring occasionally, until the squash is soft and beginning to fall apart, about 30 minutes. Use an immersion blender to purée the soup in the pan. Or cool the mixture slightly, pass it through a food mill or pour it into a blender container, and purée carefully. Then add the cream and warm the soup.


Photo Credit: Jonny Hughes @jonny2love
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