Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

My Favorite Butternut Squash Soup

2 tablespoons butter, at room temperature

2 tablespoons  olive oil

1 medium onion, chopped

1 medium carrot, peeled and chopped into 1/2-inch pieces

2 cloves garlic, minced

3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces

(about 7 to 8 cups)

6 cups  chicken or vegetable stock

1/4 cup chopped fresh thyme 

Salt and pepper to taste

Pinch of ground nutmeg

Peppito seeds for garnish or any other seeds you prefer, i.e, shelled sunflower seeds

Butternut squash ready to be cut up

As you can see, the husband tops it with lots of stuff like hot pepper flakes, sunflower seeds, and pumpkin seeds.

My soup....simple, but elegant....hmmm


In a very large stock pot, melt the butter and add the olive oil over medium heat. Add onion and carrot and cook until the onion is soft, approximately 5 min. Stir in garlic and cook for 30 seconds.

Add the butternut squash pieces along with the broth and bring to a boil. Add the fresh thyme.

Continue to cook until all the vegetables are tender, approximately 20 minutes. Turn off heat and with an immersion blender, blend the soup until it is smooth and thick.

Now, add salt and pepper and nutneg. Keep warm until ready to serve.

Ladle the soup into bowls and garnish with toasted seeds right into center of soup (optional).

I usually serve with toasted baguette slices with melted cheese.

Gianna's Note: I use cut fresh butternut squash sold at Costco. You can also use frozen cuts sold in grocery stores.