I was tempted to call this Winter Squash Soup ‘Pottimaron squash and Gruyère soup’ but thought that, like me, you may never have heard of that squash variety. And it isn’t crucial anyway; you can use any winter squash that you like or have on hand. But if you happen upon a Pottimaron, snatch it up because it’s perfect for this.

That’s one of the things I love about having a CSA share. I’m introduced to new-to-me fruits and vegetables and get to learn what to do with them. I also appreciate the weekly farm newsletter we get, with a list of what our share will include and a recipe or two. This winter squash soup is a loosely adapted from one of them.

What to Serve with winter Squash Soup

Savory Scones (With gruyere cheese and chives, these flaky, tender scones make the perfect pair for soup.)

Lavosh Crackers (Simple homemade crackers that are perfectly crisp!)

How to Make Winter Squash Soup:

It’s a three step process, all of them simple: first you’ll make the stock from what you scrape from the squash and several aromatics; next you’ll roast the squash while the stock simmers; then to finish, you’ll combine everything together (plus some cream and cheese).

The method for making the vegetable stock was new to me, but I love it. The seeds and strings infuse a subtle, nutty flavor. That coupled with the rich, buttery flavor of Gruyère and cream make for a spectacular soup.

On occasion, I’ll puree a soup, but generally I like it to have some texture. Once the Potimarron squash was roasted, the flesh fell apart easily so I didn’t blend this soup at all. If you use a firmer squash, like a butternut, you may want to puree the soup with an immersion blender or in batches with a standard blender (as with this Tomato Bisque). Remember, with a standard blender, not to put the lid over hot liquids and try to blend. The hot liquid will explode out (experience speaking). Instead, cover the top with a towel.

Print Recipe 5 from 1 vote Winter Squash Soup with Gruyère 190 shares



Inspired by the Pumpkin Gruyère Soup recipe in The Greens Cookbook by Deborah Madison Prep Time 20 mins Cook Time 1 hr 20 mins Total Time 1 hr 40 mins Course: Soup Cuisine: American Servings: 6 people Author: Marissa Stevens Ingredients For the Stock: seeds and membrane from the winter squash seeds and membrane from the winter squash

2 carrots diced 2 carrots diced

3 celery ribs diced 3 celery ribs diced

1 medium onion diced 1 medium onion diced

1 bay leaf 1 bay leaf

6 leaves fresh sage 6 leaves fresh sage

handful fresh parsley handful fresh parsley

3 fresh thyme branches 3 fresh thyme branches

8 cups water 8 cups water For the Soup 1 pumpkin or winter squash weighing 2 1/2 to 3 pounds 1 pumpkin or winter squash weighing 2 1/2 to 3 pounds

3 tablespoons butter 3 tablespoons butter

1 medium onion finely chopped 1 medium onion finely chopped

6 to 7 cups stock (recipe above) 6 to 7 cups stock (recipe above)

1/4 cup heavy cream 1/4 cup heavy cream

3 ounces Gruyère shredded 3 ounces Gruyère shredded

salt and freshly ground black pepper salt and freshly ground black pepper Instructions To make the stock, cut winter squash in half. Scrape seeds, and membrane out with a large metal spoon. Place what you’ve scraped out in a large soup pot. Add remaining stock ingredients (carrots through water) and bring to boil over medium-high heat. Reduce heat and simmer 25 minutes. Strain and set aside.

Meanwhile, preheat oven to 400 degrees °F.

Line a large baking dish with parchment paper. Place the squash halves, cut side down, in baking dish. Bake for 45 minutes to 1 hour, until skin is blistered and flesh is soft. When cool enough to handle, peel off and discard the skin.

Melt butter in soup pot. Add onion; cook and stir over medium heat until softened, about 5 minutes. Add cooked squash and stock and bring to boil. Reduce heat and simmer, covered for 20 minutes. If desired, puree some of all of the soup with a standard or immersion blender. Remove from heat and stir in heavy cream and cheese.

Season to taste with salt and freshly ground black pepper. Serve. Tried this recipe? I’d love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.