Autumn Harvest: Butternut Squash Soup Recipe

As the weather cools down, there's nothing more comforting than a bowl of creamy butternut squash soup. This recipe is one of my fall favorites, and it's easier than you think!

Ingredients (Serves 6)

• 1 large butternut squash (about 3 lbs)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken stock
• 1 cup heavy cream (or coconut milk for dairy-free)
• 2 tablespoons maple syrup
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish

Instructions

1. Roast the Squash

Preheat oven to 400°F. Cut squash in half, remove seeds, brush with olive oil, and roast cut-side down for 45 minutes until tender.

2. Build Your Base

While squash roasts, sauté onion in olive oil until translucent. Add garlic and cook for another minute until fragrant.

3. Combine and Simmer

Scoop roasted squash flesh into pot with onions. Add stock, maple syrup, and thyme. Simmer for 15 minutes to let flavors meld.

4. Blend to Perfection

Use an immersion blender (or transfer to a regular blender in batches) until silky smooth. Stir in cream and season with salt and pepper.

5. Serve and Enjoy

Ladle into bowls, garnish with toasted pumpkin seeds, a drizzle of cream, and fresh thyme.

Chef's Tips

• Roasting the squash instead of boiling it adds depth and caramelization
• Don't skip the maple syrup - it balances the earthiness perfectly
• This soup freezes beautifully for up to 3 months

Want to learn more recipes? Book a private cooking lesson!