Squash Soup

Jenni Robinson 1

"This is one of those soups that makes you feel like you have all your friend's and family together. It tastes like a "The Holidays" in a bowl!!"


10 servings yields 5-6 quarts
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  1. 1. preheat oven to 375, cut squash in half and clean then sprinkle with some salt and pepper then drizzle some olive oil over and bake for about 30 min or until soft
  2. 2. scoop and cut the squash place into a large soup pot. Discard the rinds
  3. 3. cut up carrots,medium onion, celery heart stalks. put into pot along with all ingredients( except for the pork medley herbs)
  4. 4. take two of each herb from the pork medley box and tie them all together using kitchen string then add to the soup.
  5. 5. cook over medium heat for a few hours(2-3) stirring occasionally
  6. 6. remove wrapped herbs and blend(using submersible blender) soup to a smooth consistency
  7. 7. enjoy
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