Winter squash soup recipe

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  • Yield: 6 Servings
  • Total Time: 1 Hour 30 Minutes


  • 4-5 pounds kabocha squash, halved and seeds removed
  • 3 tablespoons solid cooking fat
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 cups bone broth
  • 1 tsp cinnamon
  • Sea salt to taste
  • Sliced avocado and parsley for garnish
How to Make It
  1. Preheat your oven to 400 degrees.
  2. Place the squash inside up in a baking dish. Spread 2 tablespoons of the cooking fat all over the flesh of the squash and on the bottom of the pan. Bake for 1 hour or until completely tender.
  3. While the squash is baking, heat the remaining tablespoon of the cooking fat in a heavy-bottomed pot. Cook the onion for ten minutes and then add the garlic for a couple of minutes, stirring. Remove from heat.
  4. When the squash is finished, scoop the flesh out and blend in batches with the onion mix, spices and bone broth. Add more bone broth ¼ cup at a time until the desired consistency is reached. Pour into the large pot and heat, adding salt to taste.
  5. Serve with a scoop of fat, slices of avocado and parsley for garnish.

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