Rating: 3.8 stars
55 Ratings
  • 5 star values: 17
  • 4 star values: 17
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 2

At the buffet table, ladle this velvety squash soup into lusterware cups from Martha's extensive collection.

Martha Stewart Living, December 2008

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Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium stockpot over medium heat. Add onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.

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  • Place rosemary and sage on a small square of cheesecloth, and tie with kitchen string. Stir in the herb sachet, squash, potatoes, stock, and water. Bring to a boil, then reduce heat to a simmer, and cook until vegetables are soft, about 15 minutes. Discard herb sachet. Let cool slightly.

  • Working in batches, puree soup in a blender until smooth. Adjust to desired consistency with stock or water. Season with salt and pepper. Serve with crostini.

Cook's Notes

Soup can be made up to 2 days ahead; warm over low heat.

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Reviews (1)

55 Ratings
  • 5 star values: 17
  • 4 star values: 17
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
11/05/2010
I made this today for me and my sons, 17 and 22. We all loved it. It was SO filling. I servied it with a salad and it was a perfect dinner.