lesley’s winter squash soup

During the cold winter months, nothing warms you up like a hearty bowl of soup. I like to cook a batch on the weekend for convenient and versatile weeknight dinners. This winter squash soup is a simple and delicious dish that you can add some variety to by topping with proteins like sautéed shrimp, vegetables like steamed kale, fresh herbs for garnish and lesley stowe raincoast crisps® original for a texture that ties it all together.


  • 1 large butternut squash, cut in half lengthwise
  • 1 large acorn squash, cut in half lengthwise
  • 1/2 tsp cinnamon
  • 4 tbsp olive oil
  • 1 large yellow onion, diced
  • ½ tsp hot chili flakes
  • 2-1/2 tbsp grated fresh ginger
  • 6 cloves garlic, minced
  • 1/4 tsp of each nutmeg, cumin and paprika
  • 8 cups of chicken stock (of vegetable)
  • 2 tbsp maple syrup
  • 1 cup coconut milk (more or less to suit your taste)
  • Salt and pepper to taste


  • STEP 1: Preheat oven to 400°F
  • STEP 2: Place squash halves on a greased large baking sheet. Rub the squash with oil and then sprinkle squash with cinnamon and baked covered with foil for about 45 minutes to an hour
  • STEP 3: In a stockpot, heat oil over medium. Sauté the onions for about 5 minutes. Add the chili flakes and sauté for another 2-3 minutes. Add ginger, garlic, salt and sauté for another 2 minutes
  • STEP 4: When squash is ready, remove from oven and let cool for 10 minutes or so. Scoop out the squash. Add squash to the stockpot with the sautéed onions and other spices and along with the 8 cups of chicken/veggie stock. Simmer for about 15 minutes while stirring every so often. Add the maple syrup
  • STEP 5: Transfer the soup in a blender or keep the soup in the stock pot and use an immersion (hand) blender and blend until smooth
  • STEP 6: Add coconut milk and blend for another 10-20 seconds
  • STEP 7: Return to the pot and warm again and serve. Test it out and add more spice and salt and pepper if needed
  • STEP 8: Serve with lesley stowe raincoast crisps® original

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