African Squash Soup with Walnut Cream

Total Time
1 Hr, 15 Mins


Top this seasonal soup with an elegant cream infused with brandy and walnuts for a special occasion.

Total Time

Prep Time
10 Mins
Cook Time
1 Hr, 5 Mins
Total Time
1 Hr, 15 Mins


470 cal
Total Fat
35 g
Polyunsaturated Fat
8 g
85 mg
610 mg
34 g
Dietary Fiber
5 g
6 g


Walnut Cream

  • 3 tablespoons sugar
  • 3 tablespoons butter
  • 1 cup (4 ounces) California walnut pieces
  • 2 tablespoons cognac or brandy
  • 1 cup chicken stock or broth
  • 1/2 cup heavy cream
  • 3 tablespoons maple syrup
  • Salt and pepper, to taste


  • 3 1/2-4 pounds African or butternut squash
  • 3 tablespoons butter
  • 1 cup Vidalia onion or yellow onion, chopped
  • 1 quart (4 cups) chicken broth or stock
  • 1 cup heavy cream
  • Salt and pepper, to taste


  1. To prepare the walnut cream, put the sugar in a medium-sized, heavy saucepan and place over medium-high heat. Stir the sugar constantly; in 2 or 3 minutes it will begin to melt, then change in color from clear to golden as the sugar caramelizes. The entire process takes approximately 5 – 7 minutes, depending on the heat and your pan. When the sugar is golden brown, immediately and carefully add the butter and walnut pieces (the sugar and pan are very, very hot). Reduce the heat to medium and stir for 2 – 3 minutes, until the walnuts have browned slightly. Add the Cognac and chicken stock, then cover and simmer over low heat for about 20 minutes, until the walnut pieces are quite soft. Remove from heat and add the cream and maple syrup. In a blender or food processor, puree the mixture until smooth. Pour into a large bowl and season with salt and pepper to taste. Let cool, and refrigerate if you are not using shortly. If chilled, bring to room temperature before serving.
  2. To prepare the soup, peel the skin from the squash and scrape out all of the seeds. Cut the squash into cubes or chunks 1/2 – 1 inch across. You will need 2 quarts (8 cups) of prepared squash. Heat the butter in a large, deep pan over moderate heat. Add the onions and the prepared squash, and cook, stirring frequently, for 7 – 10 minutes, until the bits of onion have softened and become translucent but not browned. Add the chicken stock and bring to a boil over high heat. Cover and cook over low heat, stirring occasionally, until the squash is tender when pierced, about 20 minutes; the liquid should boil gently. In a food processor or blender, puree the soup, in batches if necessary, until smooth. Return the pureed soup to the saucepan, add the cream, and season with salt and pepper to taste.
  3. The soup may be cooled to room temperature, covered and refrigerated until serving. Before serving, reheat gently, stirring frequently, until hot but not boiling. When you are ready to serve, using a large whisk or a hand-held mixer, whip the walnut cream for a minute or two, just until it thickens slightly and looks creamy. Pour the hot soup into heated bowls and garnish with a generous spoonful of walnut cream.