Autumn Squash Soup with Country Ham and Garlic Croutes

Crème de Potiron

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This fall soup is served with hot crisp rounds of French baquette topped with a good rubbing of garlic. To enhance the flavor of the squash, I roast it in the oven to preserve its natural sweetness. This soup reheats well, retaining its velvety texture and great savor.


  • to 2 pounds butternut, kabocha, or buttercup squash
  • 2 tablespoons ext


  1. Preheat the oven to 400°F. Wash the squash, halve lengthwise, and lay cut side down on a foil-lined baking sheet. Bake about 30 minutes