This soup is by far one of my all-time winter favorite soups. In fact, I made sure to include this soup on my wedding menu. Unfortunately, they made it a bit to peppery for me 😦 . May G-d have mercy on you if you go wrong with this soup when serving it to me. I kid ;-). But I’m not joking when I say this is one of the soups I enjoy eating the most. I suppose its no secret that I use butternut squash (and other types of squash as well) in a lot of my dishes from chicken dishes,to side dishes, and now soups. I will hopefully get around to publishing dessert recipes involving butternut squashes sometime in the near future. If you don’t like butternut squash, you can use kabocha or acorn squash for that matter. It wouldn’t hurt to use a little of each either. This soup is remarkably simple to make yet perfect for bitter cold winter rainy/snowy days. This soup can be sweetened with a little bit of honey garnished with roasted pumpkin seeds.
For this recipe, you will need:
- 2 tablespoons of olive oil
- 1 medium onion coarsely chopped
- 2 cloves of garlic minced
- 1 cup of dry white wine
- 1 quart of low sodium vegetable/chicken broth
- 1 large celery stalk chopped
- 2 large carrots chopped
- 1 medium sweet potato peeled and cut into cubes
- 2 1/2 lbs of winter squash(butternut squash,acorn squash,or kabocha squash) seeded, and cut into 1-inch cubes.
- 1 teaspoon of salt
- 1/3 teaspoon of ground white pepper
- 1/2 teaspoon of cinnamon
- 1/3 teaspoon of ground cloves
- Pumpkin seeds and honey for garnish (optional)
Heat oil in a large stock pot over medium-high flame. Add the onion, celery,carrots, sweet potatoes ,and garlic, and cook over moderate heat, stirring, until softened, about 10 minutes. Add the white wine and simmer for 3 minutes. Add the stock and water and bring to a boil. Add the squash, cover partially, and simmer over moderately low heat until tender, about 30 minutes. Working in batches, puree the soup in a blender. Or you can use a hand blender as well. Return the soup to the pot, bring to a simmer, and season with salt, white pepper, cinnamon and cloves. Garnish with pumpkin seeds and a drizzle of honey.
Yields 6-8 servings