Alice Waters’ Winter Squash Soup Recipe

Alice Waters’ Winter Squash Soup Recipe

How To Make Alice Waters’ Winter Squash Soup Recipe

A velvety smooth soup with the richness of winter squash, perfect for a cold winter day.

Preparation: 20 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 50 minutes



  • 1 medium winter squash, halved and seeded
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 3 cups of chicken or vegetable broth
  • 1 cup of heavy cream
  • 1 tablespoon of olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 375°F.

  2. Place the squash halves cut-side down on a baking sheet and bake for 45-50 minutes until soft.

  3. Scoop out the flesh of the squash and set aside.

  4. In a Dutch oven or large pot, heat the olive oil over medium-high heat.

  5. Add the onion and garlic and sauté until the onion is translucent.

  6. Add the roasted squash and broth, bringing to a boil.

  7. Lower heat and let simmer for 20-25 minutes, until the squash is very tender.

  8. Using an immersion blender or transferring the mixture to a blender, puree the mixture until smooth.

  9. Return to the pot and stir in the cream, salt, and pepper.

  10. Warm the soup over low heat until heated through.

  11. Serve hot with crusty bread.


  • Calories : 344kcal
  • Total Fat : 23g
  • Saturated Fat : 13g
  • Cholesterol : 80mg
  • Sodium : 818mg
  • Total Carbohydrates : 31g
  • Dietary Fiber : 5g
  • Sugar : 10g
  • Protein : 7g
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