Squash Soup

This image courtesy of Joseph DeLeo

Yield:5 quarts

Cooking Methodsauteeing



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian


Mealdinner, lunch

Taste and Texturecreamy, savory, sweet

Type of Dishsoup


  • 1 large (9-10-pound) winter squash—preferably Brodé Galeux d’Eysines or other firm heirloom squash
  • 3 tablespoons butter
  • 1 large yellow onion, peeled and roughly chopped
  • 3 cloves garlic, peeled and halved
  • 3 cups water
  • Approximately 1½ cups milk
  • Salt
  • Pepper


  1. Prepare the squash; peel, halve and scrape out the seeds and pulp. Cut into large chunks (approximately one inch square). You will need eight pounds prepared squash.

  2. Melt the butter over medium heat in a large, heavy-bottomed pot. Add the chopped onions and allow to sweat, stirring often. Add the squash cubes and continue cooking until the squash just begins to soften.

  3. Add the garlic and water to the pot and bring to a boil. Reduce the heat and allow to simmer, stirring often. Slowly cook until the squash is soft, about sixty minutes. Reduce the heat to low and continue cooking for thirty minutes to allow the mixture to reduce.

  4. Let cool, then puree in batches in a blender until completely smooth. Add milk as needed to thin the soup. Season to taste with salt and pepper.


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