Soups & Stews

Creamy Winter Squash Soup

From the kitchen of Mary Ringlein

Butternut squash soup is a dish with roots in both Native American cooking and the European tradition of potage — a thick, nourishing puréed vegetable soup. In NE Ohio, where kitchen gardens reliably produced winter squash each fall, this kind of soup was a natural expression of the season. Mary Ringlein's lighter, milk-based version is elegant without being fussy.

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Ingredients

Instructions

  1. Peel squash and remove seeds and stringy flesh. Cut into 1" cubes.
  2. In large pan, combine squash, potato, onion, broth, bay leaf, salt, and pepper.
  3. Cover and bring to boil. Cook over medium heat 15 minutes or until vegetables are tender.
  4. Discard bay leaf. Put 2 c vegetables and ½ c broth in blender. Purée and return to soup.
  5. Stir gently and bring to simmer. Stir in milk over low heat, do not boil.
  6. Add nutmeg to taste.