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.