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Squash Harvest Soup


Soups and Salads




Chef Bill Bennett



Chef Bill Bennett cooks traditional Italian fare from family recipes at Maestro's Country Italian Cuisine and Lounge in North Conway. You can read more about him and the restaurant here.

Number of Servings

8 cups


1 large butternut squash, cut into one-inch cubes
2 tablespoons olive oil
3 medium carrots, coarse-chopped
1 inch of peeled, chopped ginger
1 large onion, coarse-chopped
5 cloves garlic
1/2 teaspoon dried cayenne (if desired)
1/2 tablespoon ground cumin
1 teaspoon ground coriander
2 cinnamon sticks
1 teaspoon salt
1/2 teaspoon pepper
2 quarts water or vegetable stock
1 tablespoon butter
2 scallions, finely chopped

Preparation - Directions

Combine oil, squash, onion, carrots, ginger and garlic to pot and sauté on medium heat until vegetables are soft.

Add all the spices and let brown lightly (about 5 minutes).

Add water or stock and let simmer for about 40 minutes, adding water if necessary.

Remove the cinnamon stick and strain the soup, reserving the liquid and add the solids to food processor. Purée adding butter and about 1 cup of the liquid until smooth.

Add purée to the remaining liquid, taste for seasoning, serve and garnish with scallions.
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