Servings: 3-4

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Golden Winter Squash Soup


1 cooked sweet dumpling squash
3 tablespoons butter or margarine
3 tablespoons flour
3 cups milk or light cream
2 teaspoons grated orange peel
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground mace
Orange slices, chopped walnuts, or yogurt for garnish


Cut squash into halves. Scoop out pulp and place in bowl, reserving squash shells. Mash pulp with potato masher or electric mixer. Measure 2 cups. Set mashed squash and squash shells aside.

Melt butter or margarine in 3-quart saucepan. Stir in flour. Add milk or cream all at once. Cook over medium heat until mixture thickens and bubbles, stirring constantly.

Stir in orange peel, pepper, and mace. Place half squash and half milk mixture in a blender container or food processor bowl. Cover and blend until smooth. Repeat with remaining milk mixture and squash.

Return soup to saucepan. Cook a few minutes longer or until heated through.

If desired, serve soup in squash shells. Garnish each serving with slice of orange, chopped walnuts, or spoonful of yogurt.