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Warm up with this Rich and Savory Squash Soup

Butternut squash are a boon during the winter months as they work extraordinarily well as a storage crop. Enjoy this rich and savory squash soup this holiday season!

Savory Squash Soup


1 medium butternut squash (or 2 delicata), halved and seeds removed
2 tablespoons olive oil
1 shallot, finely chopped
1 clove garlic, pressed or minced
1 cup pumpkin purée fresh or canned
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon ancho chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground coriander

pinch of ground cloves
3 cups vegetable broth or water
Juice from ½ lemon


Preheat the oven to 350 degrees. Place the squash, cut sides down, on the baking sheet and roast for about 30 minutes. Let the squash cool, then scoop the flesh into a small bowl and discard the skin.

In a medium pot, warm the oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the garlic, squash, pumpkin, salt, chili powder, cumin, oregano, coriander and cloves. Cook for 2 to 3 minutes.

Pour in the vegetable broth or water and lemon juice. Bring to a simmer over medium-high heat and cook for about 10 minutes, or until the squash is completely softened.

Using an immersion blender, blend the squash soup until smooth, about 1 minute.  

Taste the soup and add more salt as needed, around ½ teaspoon for vegetable broth or 1 teaspoon if you used water.

Erin Caudell is the Owner of The Local Grocer in Flint. Learn more about her business at
Photo credit: Christina Marbury of Toot Sweetness

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