Butternut Squash Soup

This amazing soup will warm you through and through this winter!

Smooth and silky, serve with a gluten free baquette and warm butter!

Smooth and silky, serve with a gluten free baquette and warm butter!

Prep time:  45 min   

Serves 6

*Adapted from keyingredient.com



  • 1 large butternut squash, about 3-4 pounds

  • 4 tbsp unsalted butter or ghee

  • 2 tbl extra virgin olive oil or avocado oil

  • 2 large yellow onions, diced

  • 4 large garlic cloves diced and smashed

  • ¾ cup dry white wine- we like pinot grigio

  • 1 tsp oregano

  • 1 tsp tarragon

  • 1 bay leaf

  • 2 tbsp drried thyme leaves

  • 4 cups vegetable stock

  • Coarse salt and coarsely ground black pepper to taste

  • 6 to 8 thin slices of crisp toasted gluten free or regular baguette , or toasted fresh bread crumbs

  • Freshly grated Parmesan for garnish

  • Thyme leaf sprig for garnish


  1. Peel and cut the squash in half.  Discard the seeds and center stringy fibrous material. Cut the squash into 1 inch cubes.

  2. in a large pot over medium heat melt the butter and warm the olive oil .  Add the onions and garlic, and saute, stirring occasionally, until soft and golden about 10 minutes.  Add the squash and stir to combine. Next add the white wine, 1 tbsp thyme, all the oregano, tarragon, bay leaf and salt and pepper to taste. Increase the heat and cook for about 5 minutes longer, until the wine has evaporated.  Add the stock and bring to a boil.  Reduce the heat to low and cook uncovered for about 22- 25 minutes, until the squash is very tender.

  3. When the squash and veggie mixture is very tender, puree the soup with an immersion blender (or puree in a regular blender with the top left ajar to allow for heat pressure to escape).  Serve in soup bowls.  Top each serving with a slice of toast or a generous spoonful of toasted bread crumbs.  Sprinkle with the remaining thyme and fresh parmesan and serve immediately.


darci eckermann