Winter Squash Soup

Makes 6
Prep 30 m
Cook 60 m


Spice Sachet:


  1. 1 of 4 Cook onion and leek in oil in large pot, covered, until softened, about 5 minutes. For Spice Sachet: Wrap cinnamon, garlic, cloves, bay leaf and peppercorns in cheesecloth.
  2. 2 of 4 Add squash, sweet potatoes, spice sachet and broth to pot. Cook, covered, 15 minutes. Uncover; cook 45 minutes or until squash is cooked through.
  3. 3 of 4 Remove spice sachet. Working in batches, puree soup in blender. Return to pot. Stir in cream, butter, salt and pepper. Gently heat through.
  4. 4 of 4 Serve in warm soup plates or bowls, topped with smoked pheasant, if desired, and sprinkled with parsley. Makes 6 servings.
Nutrition Information for Winter Squash Soup
Servings Per Recipe: 6
Per Serving:
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Printed from 07/18/2019