Cooking for Wellness

Spiced Squash Soup

Nov. 13, 2018

Have leftovers from your big meal? This soup is a great way to use leftover squash and Brussels sprouts. Squash comes packed with vitamin A, fiber, magnesium, manganese and other important nutrients, while Brussels sprouts – a cruciferous vegetable – have lots of vitamin K, a nutrient that’s important for blood clotting and bone health. This recipe will warm you up on a cold winter’s day!

Spiced Squash SoupIngredients

  • 3 1/2 Tbsp Butter
2 Tbsp Olive Oil
  • 1 White Onion (finely diced)
  • 1 Carrot (finely diced)
  • 2 Celery Stalks (finely diced)
  • 2 Cloves Garlic (minced)
  • 1 Shallot (finely minced)
2 Tbsp Thyme (picked fresh)
  • 1 Bay Leaf
  • 6 Cups Leftover Squash, such as Butternut or Acorn (already cooked, skins removed)
  • 1/2 Cup Apple Cider
  • 6 Cups Vegetable Broth
  • 1/8 tsp Nutmeg
1 Tbsp Honey
  • 1/2 Tbsp Sherry Vinegar/li>
  • 1 tsp Sriracha
  • 8 Leftover Brussels sprouts (quartered)
  • Salt & Pepper


  1. In a small bowl, mix brussels sprouts with 1 Tbsp olive oil, salt, and pepper.
  2. Lay sprouts out evenly on a cookie sheet and bake in a 375 degree oven for 25 minutes, or until caramelized and crispy.
  3. In a large stock pot, over medium heat, add butter and 1 Tbsp olive oil and combine until melted.
  4. Stir in onion, carrot, celery, thyme & shallots and cook until translucent.
  5. Add garlic and cook for 30 seconds. Season with salt and pepper, and add bay leaf. Stir occasionally and let cook for about 3 minutes.
  6. Add leftover cooked squash and apple cider and cook until almost dry.
  7. Stir in broth, bring to a boil and let simmer for 10 minutes.
  8. Stir in nutmeg, honey, sherry vinegar, and sriracha and simmer for 5 minutes.
  9. In batches, puree the soup in a blender and return to low heat. Salt and pepper to taste.
  10. Ladle soup into a shallow bowl and garnish with brussels sprouts.


Chef Tim Caschette of Avvino in Rochester, New York