Squash Soup


  • 2 butternut squash
  • 1 acorn squash, or any winter yellow squash
  • 3 red pears, or apples, unpeeled, cut in half
  • 2 quarts chicken stock or water, or combination
  • 1 leek
  • 2 cloves garlic, minced
  • 1 shallot
  • handful fresh sage, minced
  • handful fresh thyme
  • salt/pepper -- to taste


  • Cut squash in half, remove seeds. Lay on sheetpan with pears. Pour about 1/2 cup water in pan and cover with aluminum foil. Bake until soft at about 375-400F.


  • Saute all vegetables and herbs in a little butter and/or olive oil until soft. Remove from stove. Add soften squash, having taken out of peel and pears without core. Add stock. Bring to a boil, lower heat and simmer for about 15-20 minutes. Liquify. Season with salt, pepper and correct sweetness/acid balance. Add a bit of cream at the end if desired. Serve with garlic croutons.SOURCE: Apple Charlotte