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Spiced Squash Soup

KimberlyKimberly Henrikson

This recipe comes from “The Lake House Cookbook” by Trudie Styler and Joseph Sponzo. Apparently, this is Sting’s favorite soup. Beyond that piece of trivia, it is a really good soup.

servings:Makes 6 to 8 servings
total time:
2 hr


  • 1 small butternut squash
  • 1 small hokkaido, buttercup, or red kuri squash
  • 4 springs thyme
  • 2 T unsalted butter
  • 1/2 large sweet potato or 1 medium sweet potato
  • 1 carrot, peeled
  • Olive oil
  • 1 medium onion, roughly chopped
  • 3 large leeks, white and light green parts only, roughly chopped
  • 3 stalks celery, sliced 1/2" thick
  • 1 bay leaf
  • 6 C vegetable stock or water
  • 1/4 C freshly grated Parmigiano Reggiano, plus 1 piece rind
  • 2 T heavy cream
  • 1/2 tsp cayenne
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • A little freshly grated nutmeg
  • Salt and freshly ground black pepper
  • Fresh marjoram or oregano sprigs, torn, to garnish
See Full Recipe


I have used acorn squash in place of the hokkaido, etc. and the soup tastes fine. Also, be sure to use freshly grated Parmesan cheese. This recipe gives you something to do with the cheese rind after it's been grated.



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