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Squash Soup

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“My dad's recipe and a family favorite. You can leave out the meat for a vegetarian option. Great winter soup for cold days!”
1hr 30mins

Ingredients Nutrition

  • 2 medium onions, chopped
  • 12-1 lb smoked ham or 12-1 lb bacon, chopped
  • 1 buttercup squash or 1 acorn squash or 1 butternut squash, peeled, seeded, and cubed
  • 3 -4 medium potatoes, peeled and cubed
  • 3 -4 cups chicken stock or 3 -4 cups vegetable stock
  • 2 cups milk
  • 2 tablespoons brown sugar (optional)
  • salt and pepper


  1. Hint: to make it easier to peel squash, cut in half, scoop out seeds, and microwave for 5 minutes. Let it cool and then peel and chop squash.
  2. Saute the onions and ham in a couple tablespoons of oil or butter in a very large pot (If you are using bacon you do not need the oil or butter).
  3. When the onions are starting to get crispy, deglaze the pot with the stock, add the squash and potatoes, and pour in enough water to liberally cover the vegetables.
  4. When the vegetables are very soft, mash them up a bit with a potato masher, then add the milk, salt and pepper, and brown suger if desired.
  5. Heat through and enjoy!

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