"Dreams can't come true without first dreaming...there is no harvest without first sowing seed"
James J Steele

Winter Squash Soup


Cove Cuisine Soups & Stews


Winter-Squash-Soup Winter Squash Soup

Winter Squash Soup. Easy to make, delicious to eat!

Prep Time: 15 min  ~  Cook Time: 50 min  ~  Servings: 6-8


  • 3 1/2 pound Butternut Squash or Seminole Pumpkin, seeded and quartered
  • tablespoons Unsalted Butter, melted for brushing
  • tablespoon Kosher Salt
  • teaspoon White Pepper, freshly ground
  • cups Chicken or Vegetable Broth
  • 1/4 cup Honey
  • teaspoon Ginger Root, minced
  • 1/2 cup Heavy Cream
  • 1/4 teaspoon Nutmeg, grated


  • Heat the oven to 400 degrees F.
  • Place the quartered squash onto a half-sheet pan, brush the flesh of the squash with a little butter, and season with 1 tablespoon of salt and 1 teaspoon of white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender. Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey, and ginger. Place over medium heat and bring to a simmer, for approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


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