Winter Squash Soup

Winter squash Soup

Getting a variety of Winter squash in the Fall months is my favorite! Winter squash keep outside the fridge for what seems like ever and are so great for adding some depth and warmth to any dish.

This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another week’s meal. I love working smarter, not harder. 🙂

This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Winter squash Soup
Winter Squash Soup
Print Recipe
This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂 This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Winter squash Soup
Winter Squash Soup
Print Recipe
This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂 This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Rough chop onions & garlic & set aside
  2. Rough chop squash & set aside
  3. Brown 1 stick of butter at the bottom of a stock/soup pot
  4. One butter is browned, add onions & garlic and season with salt & pepper. Let brown lightly.
  5. Add squash, sage, thyme & maple syrup and stir. Reseason.
  6. Let vegetables cook and soften slightly. Then, add your liquid (chicken/veggie stock or water).
  7. Allow the soup to simmer as the squash softens, about 15-20 minutes. Stir occasionally.
  8. Add milk and let cook for 5 minutes more.
  9. Blend soup in blender or food processor. Fee free to add more stock at this point if the soup is too thick. Once blended the soup can be strained through a fine mesh strainer if you'd like.
  10. Re-season & enjoy!
Recipe Notes

Ingredients to prep ahead: 

  • All vegetables can be prepped ahead of time
  • When storing precut veggies, be sure to store them in an airtight container. You can also store them together based on the stages that they are used in the recipes. (i.e. onions/garlic in 1 container, squash/herbs in a separate container)
  • Brown Butter can also be done ahead and stored in a mason jar or other air tight container - I actually love making a giant batch of brown butter and storing it in my fridge. It's a great flavor boost in so many recipes.
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Bacon Ginger Spiced Cookies

These delicious yummies are a great Holiday tradition, but are good anytime!

Repurpose your bacon fat & devour these sweet & salty goodies.

Bacon Ginger Spiced Cookies
Print Recipe
These delicious yummies are a great Holiday tradition, but are good anytime! Repurpose your bacon fat & devour these sweet & salty goodies.
Servings Prep Time
12-15 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
12-15 cookies 15 minutes
Cook Time
15 minutes
Bacon Ginger Spiced Cookies
Print Recipe
These delicious yummies are a great Holiday tradition, but are good anytime! Repurpose your bacon fat & devour these sweet & salty goodies.
Servings Prep Time
12-15 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
12-15 cookies 15 minutes
Cook Time
15 minutes
Ingredients
Servings: cookies
Instructions
  1. Combine all dry ingredients in a bowl & mix with a fork
  2. Combine fat, sugar, maple syrup & ginger and beat with the paddle attachment of your kitchen aide mixer for 3-4 minutes. Stop to scrap the bowl a couple times (If you don’t have a kitchen aide stand mixer, you can also whisk by hand or put in your food processor (not blender)
  3. Slowly add the dry ingredients a bit at a time, scraping the bowl halfway through.
  4. Once everything is incorporated, stop mixing. Do not overmix. You can always finish missing by hand with a spatula if you notice that there are bits of flour that need more incorporating.
  5. Roll into small balls or scoop with a spoon onto a greased baking sheet. If you wanted extra sweetness you could roll the balls in sugar or sprinkle sugar on the tops before baking.
  6. Bake at 350 for about 15min until the cooking are just slightly golden.
  7. ENJOY!!
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