Oxbow Farm & Conservation Center

Winter Squash Soup

From the Oxbow archives


  • 2 medium-sized winter squash (acorn, delicata, buttercup, what have you)
  • 1 yellow onion, peeled and sliced thin
  • 1/4 C olive oil
  • 2 T garlic, minced
  • 1 C dry white wine
  • 4 oz unsalted butter
  • 2 T fresh minced sage or thyme
  • 2 T minced ginger
  • 1 qt chicken or vegetable stock
  • 1 pint heavy cream

  • Preheat oven to 350°F.

  • Cut the squashes in half and remove the seeds from the pulp and set aside to roast, and then remove the pulp with a spoon. Rub the flesh with the olive oil and season with salt and black pepper. Place cut side down on a baking sheet and roast until the squash is tender. Remove from the oven and let cool on the counter. When cool enough to handle scoop the flesh into a bowl and set aside until ready to use.

  • In a 4 qt sauce pan melt the butter over moderate heat. Add the garlic, ginger and onions and sauté until the onions are soft.

  • Add the cooked squash and the sage/thyme, and mix well. Add the stock and bring to a gentle simmer. Simmer for 1 hour.

  • Strain through a fine chinois or mesh strainer into another sauce pot over low heat. Add the cream and bring to a gentle simmer and re-season to taste with salt and pepper.

  • Garnishes could be grilled chicken, garlic croutons, grated gruyere, whatever tickles your toes….