Make Ahead

Spiced Butternut Squash Soup

November  5, 2019
Photo by Wunder Creamery
Author Notes

This creamy soup is a perfect way to stay warm throughout the Winter season! —Wunder Creamery

  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 4
  • 3-4 medium-sized butternut squashes, peeled and cubed
  • 3 medium carrots, diced into 1" circles
  • 1 medium onion, finely diced
  • 2-3 cloves, garlic (smashed+roughly chopped)
  • 4-5 cups water
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/3 teaspoon nutmeg
  • 1 tablespoon fresh grated ginger
  • 1/2 teaspoon ground white pepper
  • 2 teaspoons kosher salt
  • 1 tablespoon sherry vinegar OR red wine vinegar
  • 1/2 cup Wünder Creamery plain quark, divided (for serving)
  • 1 teaspoon sumac (optional)
  • 1/4 cup pine nuts, toasted (optional)
  • 8 leaves of fresh sage leaves, divided (for serving)
  • 2 tablespoons sunflower oil (for sautéing)
In This Recipe
  1. In a large pot bring 4 to 5 cups of salted water to a boil and add in the cubed butternut squash. While the squash boils, sauté carrots first for a few minutes then add in the onion. Incorporate well and let the vegetables sweat for another 5-7 minutes.
  2. Mix in the garlic and after about a minute or two lower the heat, add in all the spices and fresh ginger. Allow the vegetable mixture to become fragrant.
  3. Check on the squash and lightly press one piece against the walls of the pot with a wooden spoon, if the squash is easily smashed add in the sautéed vegetables. Reduce heat to medium-low and let all the ingredients lightly boil together for another 7-10 minutes to incorporate the flavor. Add in the vinegar.
  4. You can blend the soup with an immersion blender right in the pot or transfer into a blender. Plate soup bowls and spoon a small dollop of quark, followed by pine nuts, sage leaves, and sumac.
  5. As an option, you can sprinkle additional vinegar for optimum flavor. This soup is even better on day 2 and 3!

See Reviews

See what other Food52ers are saying.