Winter Squash Soup


  • 2 tablespoon butter
  • 2 medium onions chopped
  • 2 carrots chopped
  • 2 garlic cloves minced
  • 1 cup tomato puree
  • 2 hot chiles seeded and chopped
  • 2 1/2 pounds winter squash peeled and cubed
  • 5 cups low sodium chicken stock
  • Salt and pepper to taste
  • Lime wedges


  1. In a large saucepan, melt the butter over medium heat. Sauté the onions, carrot, and garlic. Cook for 3 minutes and then cover. Lower heat and continue to cook for 3-4 minutes, until vegetables are very tender.
  2. Stir in tomato puree, chicken stock, chilies, and squash. Bring to a simmer and cook for 30 minutes. Mash the squash cubes with a potato masher or the back of a spoon.
  3. This rustic soup will not be completely smooth. Stir and season to taste.
  4. Soup may be served with lime wedges.


Winter squash includes varieties such as: butternut squash, acorn, banana,delicata, pumpkin, hubbard, kabocha, spaghetti, buttercup, sweet dumpling, and turban squash.