Delicata Squash Soup With Krupnik Spices

This recipe requires a willingness to experiment and to read to the bottom of the page. A huge thank you to Sous Chef Zach Beach at 3 Doors Down Cafe.


3 Delicata squash, peeled, seeded and cut into 1/2 inch pieces
4 tablespoons vegetable oil
1 sweet onion, roughly chopped
2 cups heavy cream
2 cups vegetable stock
1 sachet (1/4 cup) of Special Krupnik* spices

Wait, what? Special Krupnik* spices? That part’s at the bottom of the page.


In a large saucepan, heat vegetable stock, cream and spice sachet to a rolling boil. Remove from heat and let steep for 20 minutes.

Meanwhile, put 1 Tbsp oil in a large, heavy pot over medium heat. When the oil is hot, add squash and cover. Cook 15-20 minutes, stirring often.

Add the remaining 3 Tbsp of oil to the pot, continue to heat and add onions.

Reduce heat to low and cook until the ingredients are soft.

Add the steeped liquid, including the spice sachet, and simmer for 15 minutes. Remove the spice sachet and puree in a food processor.

Season with salt and pepper.

*Special Krupnik Spice Sachet (SKSS)

We could sell you an SKSS, but you want soup now! We love DIY and experimentation, so without giving away the secret recipe for Krupnik, we can assure you that a home made SKSS will result in great soup. How do we know? We gave the team at 3 Doors Down Cafe a random and unmeasured mixture of Krupnik spices for their spice sachets and the resulting soup was FANTASTIC!

Refer the the Krupnik page on this very site for our spice list and make yourself a 1/4 cup blend using some or all of the Krupnik spices that you find in your spice cabinet. Put them in the sachet, and get cooking!


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