Squash Soup

Photo by Stephanie Knewasser

From the kitchen of AnnMarie Barkwell

Heat oven to 350.

Split a 2 1/2 lb butternut squash in half lengthwise.

With spoon, scrape center & seeds out.

Put it in an oblong baking dish, cut side up.

Add 1/2 inch of water.

Cover with foil.

Bake @ 350, until a knife easily pierces it, about 45 minutes to an hour.

When cool enough to handle, scoop out flesh.

In a large pot, heat:

2 Tbsp butter

until foaming.


1 1/2 c (about 3 medium) diced onions

1/2 tsp salt

1/3 tsp thyme

1 bay leaf

Cook over med heat, stirring often, for 10 minutes, or until translucent.

Add squash.

Season with salt & pepper.

Cook 5 minutes, stirring often.


3 1/2 c vegetable broth

Simmer, uncovered, for 20 minutes, stirring occasionally.

Remove bay leaf.


1 Tbsp honey

In small batches, puree soup in a blender or food processor.

When all of soup is pureed, put it back in a pot.



1/3 c heavy cream

1/2 tsp nutmeg

Add more salt, pepper & honey to taste.

Heat until warmed through.



  • When I make Squash Soup I use vegetable broth, but if you don’t have any, chicken broth may be used instead.
  • Photo shows soup served with a swirl of heavy cream and a sprinkle of salt,
    pepper and nutmeg.