An autumn favorite: Butternut Squash Soup

Butternut Squash soup is a wonderful seasonal soup that is cheap, and very easy to make.  It’s always surprising that so many people have not only never tried it, but also have never heard of it.  Trust me, it’s delicious.  Here is how:



1 medium to large butternut squash

1 large onion

fresh thyme

1 bay leaf

3 quarts of liquid vegetable stock or water (if you use water you can add 1 TBL of vegetable or chicken bouillon which is optional, but if you don’t use stock, make sure to add some extra herbs, salt, and celery stalks with the leaves on).

Cream (optional)

Salt and pepper to taste


In a stock pot, on medium/high heat saute the onion, until clear, in about 3 Tbl of olive oil.

Add the squash stirring round and round in the pot until all coated with olive oil and onion.

Lower the heat to medium and cook and stir the squash for about 5 minutes.

Add the stock or water, herbs, and bay leaf.

Bring to a boil and gently boil until the squash becomes soft, around 15 minutes.

After the squash is cooked, turn off the heat and let the soup cool a bit.

Remove the bay leaf and puree the soup with a immersion blender or any blender.

Reheat the soup before serving, adding salt to taste.

A dash of cream drizzled in the bowl, or a dollop of sour cream, adds a nice touch as well.

To find local grown ingredients for this soup, or any soup, check out!
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