Ingredients for winter squash soup - onions, apples, sage, garlic, and squash

Winter Squash Soup

January 7
3 min read

Warm Up with a Winter Staple

It’s time to enjoy the bounty of the summer garden with stored winter squash to warm up on cool evenings. Rather than focus on one squash variety, this soup can use whatever you have on hand or your favorite. We used acorn, honeynut, and a butternut. Add in some fall Anna’s apples and this was a delightful [vegan] soup full of antioxidants.

The Modern Potager Kitchen Garden

The joy of the modern potager is getting to expand your culinary skills and make restaurant-quality meals at home. Picking fresh ingredients from the garden and turning them into something that awakens your tastebuds and thrills is really what life is all about.

Ingredients for winter squash soup - onions, apples, sage, garlic, and squash
Ingredients for winter squash soup - onions, apples, sage, garlic, and squash
Ingredients for winter squash soup - prep squash by roasting it on one sheet pan
Ingredients for winter squash soup - serve with toast squash seeds and crispy sage

Winter Squash Soup

Inspired by Feasting at Home | 4-6 servings


2-3 medium winter squash // butternut, acorn, or red kuri
2 tablespoons coconut oil or olive oil
1 large apple, diced, // Anna, gala, honey crisp, plus more for garnish, *optional
1 medium sweet onion, diced
6 large roasted garlic cloves, smashed
1 teaspoon fresh ginger paste
1 tablespoon fresh sage + more for garnish
3 – 4 cups vegetable stock (or chicken stock)
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Pinch of fresh grated nutmeg, dash of cinnamon, and cardamon
1/2 cup coconut milk
1–2 teaspoons maple syrup, to taste
1/2 teaspoon apple cider vinegar, optional

Garnish: Crispy sage or seed brittle
2-3 fresh sage leaves per serving
Olive oil

Cleaned squash seeds
2 tablespoons maple syrup
Sprinkle of sea salt + fresh ground pepper

1) Preheat oven to 425F

2) Slice squash in half. Remove seeds and set aside. Season with salt + pepper. Place cut side down, on a greased or parchment-lined, rimmed sheet pan. Roast 30-35 minutes or until very soft.

3) Heat oil in a large heavy bottom pot or dutch oven, over medium heat. Add chopped onion and apple, cooking for 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 3-4 more minutes, add the herbs, and turn off the heat.

4) When the squash is tender, flip over and let cool enough to handle, then scoop out flesh and place in a bowl. Add cooled apple + onion mixture to the same bowl.

5) While squash is cooling, mix cleaned squash seeds with maple syrup. Spread on a baking sheet lined with a silpat or parchment paper, and sprinkle mixture with salt + pepper . Bake at 350F for 5-6 minutes.

6) Blend in batches with the veggie stock until very smooth, using a powerful blender. Add stock until soup is desired thickness.

7) Pour the well-blended soup back into the same pot and warm over low heat. Add salt, pepper, syrup, and spices. Stir in coconut milk to desired richness.

8) Enjoy a little taste and adjust seasoning if needed (acid, salt, sweetness).

9) Heat oil in a small sauté pan. Once oil is hot, heat sage for 1-2 minutes. Once crisped, cool on a paper towel and sprinkle with sea salt.

10) To serve, divide among bowls, sprinkle with maple-glazed seeds, crispy sage leaves, or sautéed apple.

Serve salad as a main with toasted bread or naan.


Quality garden products delivered to your home