2 packages (12 ounces each) frozen squash puree, thawed
2 to 3 Tbs. honey
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground allspice
1 can (14 ounces) chicken broth or vegetable broth
½ tsp. each salt and ground white pepper
Chives for garnish, optional


Mix squash, honey, ground nutmeg, ground cinnamon, ground ginger, and ground allspice in medium saucepan. Stir in broth and season with salt and ground white pepper. Heat over medium heat and bring to a simmer. Simmer for five minutes or until the soup is hot and the flavors have blended. Taste, and if necessary, add more honey to reach desired sweetness. Serve sprinkled with chives, if desired.

Flavor Variations

Autumn Squash Soup
Substitute two teaspoons pumpkin pie spice for ground nutmeg, ground Cinnamon, ground ginger and ground allspice. Prepare as directed.

Squash Soup With Sour Cream
Prepare as directed. Top each serving with a dollop of sour cream.

Squash Soup With Ravioli
Prepare as directed. Cook one package fresh three-cheese ravioli according to package directions and float a few cooked ravioli in each serving.



  • McCormick

    Recipe from McCormick® 3-Step Cooking with Flavor (Time Inc.). Find the cookbook on and visit for more recipes, tips and spice information.