Winter Squash Soup for All Seasons


  • 4 Tbsp butter
  • 1 large onion, diced
  • 1 butternut squash, peeled, seeded and diced
  • 3 ripe pears, peeled and sliced
  • 1 orange – zest and juice
  • 4 cups chicken or vegetable stock
  • nutmeg, allspice and cinnamon
  • Coconut milk (optional)


  • Saute onions in butter in large pot till clear
  • Add diced squash and saute 10 – 15 minutes more
  • Add stock, pears, orange juice, orange zest and simmer until squash is soft – 1/2 hour or more.
  • Blend in blender or use stick blender until creamy
  • Add spices (and optional coconut milk if desired)
  • Serve hot or cold with sprinkle of cinnamon on top

This recipe was originally provided by Natalie Dunlap and published in “Seasoned with Love” – recipes from Maine Foster Grandparents.