Servings
Font
Back
Creamy Squash Soup with Cranberry Relish
4.3 from 9 votes

Creamy Squash Soup with Cranberry Relish

This Creamy Squash Soup with Cranberry Relish is lusciously creamy and packed with flavor. From the sweet, earthy flavors of the roasted squash, to the subtle warm spices and tart cranberry relish topper, it's a favorite fall and winter soup recipe!

Prep Time
20 mins
Cook Time
1 hr 50 mins
Total Time
2 hrs 10 mins
Servings: 8 servings
Calories: 422 kcal
Course: Soup
Cuisine: American

Ingredients

To roast the squash:
  • 3¾ pounds butternut squash
  • 1¾ pounds acorn squash
  • 2 tablespoons butter unsalted
  • ½ teaspoon kosher salt
  • ⅛ teaspoon white pepper I used black pepper
  • ¼ teaspoon nutmeg
To finish the soup:
  • 4 tablespoons butter unsalted
  • ¾ c. white onion finely diced
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon cardamom
  • ½ teaspoon cinnamon
  • 1 tablespoon brown sugar
  • lemon juice of half
  • 4 cups chicken stock low sodium
  • 1 cup heavy cream
  • 1 rosemary large sprig, fresh
For the Cranberry Relish:
  • 2 cups cranberries fresh
  • ½ cup sugar
  • 3 tablespoons lemon juice fresh

Instructions

    Cup of Yum
  1. For the soup: Preheat oven to 350° F.
  2. Cut each squash in half and discard seeds. Melt 2 tablespoons of butter and brush the cut sides of the squash with it. Season with salt, pepper, and nutmeg. Arrange squash cut side down on baking pan (line pan with aluminum foil for easy clean-up, if desired). Bake until tender, about 1½ hours, depending on the size of the squash
  3. Cool the squash, then scoop out the insides. Puree the flesh in a food processor and reserve. (Yield: 4 to 5 cups of pureed squash)
  4. In a medium stockpot over low heat, melt 4 tablespoons of butter. Stir in the onion and let it saute, stirring occasionally; do not let it brown. Add the pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with ginger, cardamom, cinnamon, brown sugar, and lemon juice. Stir in the chicken stock and bring to a boil over medium heat. Reduce heat to medium-low and cook for 20-25 minutes, stirring often.
  5. In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer soup to a blender or food processor and process in batches, or use an immersion blender right in the pot, for 2 or 3 minutes or until very smooth. Be careful - it's HOT! Add salt and pepper to taste.
  6. For the cranberry relish: While soup is cooking (after adding the chicken stock in Step 4), make the cranberry relish. In a small saucepan, combine all the ingredients. Bring to a boil, then lower to a simmer. Continue to cook until the mixture is thick and the berries are glazed. Allow to cool. Transfer to a covered container and refrigerate until needed.
  7. To serve: Ladle hot soup into bowls. Place a heaping tablespoon of cranberry relish in the center. Sprinkle with chopped rosemary if desired.

Notes

  • Savory Squash Soup: adapted slightly from Wolfgang Puck. When Hatti was very young, we'd enjoy this soup together at Wolfgang Puck Express at the Mall of America. Only they served it with a red pepper coulis. We love the tart, pretty cranberry relish with this soup when we make it at home!
  • Cranberry Relish: a farmgirl’s dabbles

Nutrition Information

Serving 1 Calories 422kcal (21%) Carbohydrates 62g (21%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 6g (35%) Cholesterol 57mg (19%) Sodium 398mg (17%) Fiber 13g (52%) Sugar 25g (50%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 422

% Daily Value*

Serving 1
Calories 422kcal 21%
Carbohydrates 62g 21%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 6g 35%
Cholesterol 57mg 19%
Sodium 398mg 17%
Fiber 13g 52%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.