Choose-Your-Own-Adventure Squash Soup

Choose-Your-Own-Adventure Squash Soup

Fall is officially here, and as we prepare ourselves for shorter days, longer nights, scarves and parkas -- we are also celebrating some of our favourite flavours in the kitchen.  Right now, a veritable abundance of squash of all sizes, colours, and shapes can be found at almost every market, and make for well-rounded, healthy and delicious comfort dishes.

You can adapt this simple soup recipe to almost any squash or pumpkin you have on hand -- except perhaps spaghetti squash.  In our kitchen, we've been using a combination of acorn and butternut for sweetness and smoothness in texture.  Garnish with creme fraiche, toasted pumpkin seeds, thyme oil, fresh parsley, and sauteed shrimp, if desired.  Serve it alongside grilled crostini and a nice glass of wine!

Squash Soup with Sauteed Shrimp

Serves 4-6


1kg  Butternut or acorn squash - cut in half, seeds removed, then cubed

4 tbsp  Butter

1 Medium Yellow onion - finely diced

2  Fresh sage leaves

1L  Chicken stock

250ml  35% Cream

To taste  Salt and white pepper

GARNISH (optional)

Toasted pumpkin seeds

Fresh thyme - finely chopped

Thyme oil

Creme fraiche 

Fresh parsley - chopped



  • In a large stock pot over medium high heat, add the butter and let melt
  • Add sage and fry until crispy.  Add the onions and cook until translucent - about 7-8 minutes
  • Add the squash and chicken stock and allow to come to a boil
  • Cook for 35-40 minutes over medium-high heat, until squash are fork tender
  • Using a hand blender (or transferring carefully to a standing blender), blend until smooth
  • Bring back to a boil, then reduce heat to medium-low and let simmer for 35 minutes
  • Be sure to stir every so often to prevent the soup from sticking to the bottom of the pot
  • Before serving, add cream and season with salt and pepper.   Bring back up to a heavy simmer and serve with your desired garnish.


Add 3 tbsp of oil to a pan and add 1 clove of chopped garlic.  Add 16 deveined shrimp and saute until golden brown. Season with salt, pepper, and chopped parsley if desired.  Add a few shrimp onto each soup just before serving.

Post Comment

Top ^