Chef Fred's Squash Soup


1 large or 2 medium kabocha or butternut squash (try with pie pumpkin too)

4-5 medium apples (Preferably braeburns, jonagold, or jonathans. Look for a selection of both sweet and tart flavors.)

2 large leeks (cut and washed)

8-10 celery sticks

1 star anise

1 cinnamon stick (broken)

1 stick butter

1 quart heavy cream (more or less can be used to taste)

Enough chicken stock to cover veggies (about 2 quarts)

honey, salt and pepper to taste


Scoop out seeds and roast squash.

Sauté apples (no need to peel them), leeks, and celery in a pot over low-medium heat in butter 5-10 minutes, until leeks are soft and translucent.

Add squash and enough stock and heavy cream to cover.

Add star anise and cinnamon.

Cook for 30 minutes to blend flavors.

Puree in a food processor until smooth.

Adjust season with salt, pepper and honey to taste.

Garnish with shaved or julienned apples. 

(Cooks Tip – If you used pumpkin in your soup, toast the seeds and add to garnish.)

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