Butternut Squash Soup



  • Prep Time


  • Cook Time

    1hr 40min

  • Total Time


  • Servings


It's that time of year: Fall is here and the cool, crisp air makes us long for a warm bowl of soup.  This simple recipe is elegant and healthy.


  • 1 whole butternut squash, large, halved and seeded
  • Kosher salt, to taste
  • 2 garlic cloves
  • 4 sprigs thyme, fresh
  • 1 cup chicken stock
  • 2 tablespoon pumpkin seeds, fresh, roasted


Step 1

  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2

  • Season the squash with salt and pepper and tuck 2 springs of thyme and one garlic clove in each cavity.

Step 3

  • Place cut side down on the baking sheet and roast until fork tender, about 40 minutes.

Step 4

  • When the squash is cool enough to handle, discard the thyme, peel the squash, scoop and coarsely chop.

Step 5

  • Combine the squash, one clove of the garlic and 1/2-cup of the chicken stock in a food processor and puree until smooth.

Step 6

  • Add the remaining stock gradually until the texture forms a loose puree. Season with salt and pepper to taste.

Step 7

  • Roast fresh pumpkin seeds until just beginning to brown and garnish before serving.


  • For a great vegetable dish, eliminate the stock and puree step. Simply scoop the squash from the peel, mash with a fork and season with salt and pepper.For a vegetarian soup, substitute the chicken stock for vegetable stock.