Three-Squash Soup

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Three-Squash Soup

From the Kitchen of: Nate Allen, of the erstwhile Knife & Fork, Spruce Pine


1 lb. candy roaster squash
1 lb. acorn squash
1 lb. musque de Provence squash
2 cups white wine
2 large yellow onions, sliced
4 cloves garlic, sliced
10 cups vegetable stock
1 tsp. fresh sage leaves
1-inch ginger, sliced
Salt & pepper, to taste
Basil olive oil


Cut unpeeled squash into wedges and place in a baking dish with white wine. Roast at 400°F for one hour. When wedges have cooled, scoop out flesh with a spoon. In a large pot, add the squash, onions, garlic, vegetable stock, sage, ginger, salt, and pepper, and let simmer for 45 minutes. Use a blender or food processor to purée ingredients into a thick soup. Garnish with a drizzle of basil olive oil. (To make the basil olive oil, purée one bunch of basil with one cup olive oil and a pinch of salt.)