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Winter Squash Soup
From Chef Kirk Avondiglio adapted by StarChefs


  • 1 lg onion
  • 2 1/4lb winter squash or pumkin (gross wt.)
  • 1 sweet potato or yam
  • 2 tbsp olive oil
  • 1 cup milk
  • salt+pepper to taste
  • 2 tsp sugar
  • 4 tsp butter
  • 1/4 cup heavy cream
  • 4 thick slices of toasted bread
  • 1 cup of water

    Peel and chop the onion, potato, and squash removing the seeds from the squash. In a heavy sauce pan, brown the onion in the olive oil and then add the potato and squash.

    Cook over low heat for 5 minutes, stirring frequently to avoid sticking. Add water, milk, sugar, salt, and pepper so that the liquid covers the vegetables. Cook for 30 minutes on low heat. Then puree in a blender and return to the heat. Add the cream and whisk in the butter. Bring to a boil for 30 seconds and serve immediately garnishing the soup with the slices of bread.