Butternut Squash Soup with Thyme and Parmesan

by Anjali @ The Picky Eater on November 15, 2011

Butternut squash is one of my favorite vegetables: it’s slightly sweet, has a great texture and can be cooked in just about any possible way. I’ve roasted it, sauteed it, added it to curries and stir-frys – but I had never made butternut squash soup until just a few days ago.

I was inspired by the holiday season and Thanksgiving being just around the corner. To me, Thanksgiving is all about getting together with family and friends, being warm, and eating amazing food. I have great memories of this holiday, because one of my very close family friends always has a huge potluck lunch on Thanksgiving at her house where all of the families and kids I grew up with reunite and catch up.

The potluck lunch is our Thanksgiving tradition. I grew up in the Bay Area with a bunch of “family friends” that my parents befriended when they moved here from India in 1978 (before I was born!). Since all of my parents and their friends’ biological families lived in India, this group of close-knit family friends became like their family in the Bay Area. All of us kids spent our childhoods together – meeting through countless dinner parties, birthday parties and get togethers.

Of course, once we graduated from high school we all went our separate ways – and many of the “kids” don’t live in the Bay Area anymore. But Thanksgiving is the one time everyone comes together, it’s the one “dinner party” left that the kids still come to on a regular basis. And it’s always really great to see everyone!

This year, I’m actually going to two potlucks – one is our traditional Thanksgiving day potluck at my family friend’s house. The second is a “virtual” potluck that Food Network is hosting! I’m really excited to be a part of “The Communal Table” for Food Network’s first virtual Thanksgiving.

While I’m bringing a salad to my family friend’s potluck, I’m bringing this soup to The Communal Table. The recipe was amazingly easy, and turned out to be super flavorful and delicious. I ate it for leftovers for a few days after I made it because it was so good!

The Ingredients

  • 1 butternut squash, peeled, seeded and cut into 1 inch cubes
  • 1 yellow onion, diced
  • 4 cloves garlic
  • 3-4 sprigs of fresh thyme
  • 4 cups vegetable stock
  • 1 Tbsp extra virgin olive oil
  • 1/4-1/2 tsp cumin
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • salt & pepper to taste
The Directions
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Step 1: Cook the onion, garlic and thyme in the olive oil until the onion has softened, about 5 minutes. Add the squash and saute for another minute or so.
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Step 2: Add the vegetable stock, bring to a simmer and cook until the squash is tender – about 30 minutes. Season with cumin, nutmeg, cinnamon, black pepper and salt, and stir to combine. Let simmer a few minutes more and then remove from heat.
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Step 3: Using a hand blender, puree the soup into a creamy, smooth consistency.
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Step 4: Return to heat, and let the soup warm through.
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Step 5: Serve in bowls and top with freshly grated parmesan cheese.
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The husband loved this soup. He said it was rich and creamy, and very warming. I served it with some fresh grilled crostini to soak up all that butternut squash goodness.
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This would be the perfect starter to a Thanksgiving dinner – it’s hearty but not too filling, delicious, and healthy. I hope you enjoy this as much as we did!
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Butternut Squash Soup with Thyme and Parmesan

Total Time: 60 minutes

Yield: 4 servings

Serving Size: 1/4 of the soup + 1 Tbsp grated parmesan cheese

Calories per serving: 150

Fat per serving: 4g

Nutritional Info Per Serving: 150 Calories, 4g Fat, 84mg Sodium, 23.5g Carbs, 6g Fiber, 1g Sugar, 2g Protein

Ingredients

  • 1 butternut squash, peeled, seeded and cut into 1 inch cubes
  • 1 yellow onion, diced
  • 4 cloves garlic
  • 3-4 sprigs of fresh thyme
  • 4 cups vegetable stock
  • 1 Tbsp extra virgin olive oil
  • 1/4-1/2 tsp cumin
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • salt & pepper to taste

Directions

  1. Cook the onion, garlic and thyme in the olive oil until the onion has softened, about 5 minutes. Add the squash and saute for another minute or so.
  2. Add the vegetable stock, bring to a simmer and cook until the squash is tender - about 30 minutes. Season with cumin, nutmeg, cinnamon, black pepper and salt, and stir to combine. Let simmer a few minutes more and then remove from heat.
  3. Using a hand blender, puree the soup into a creamy, smooth consistency.
  4. Return to heat, and let the soup warm through.
  5. Serve in bowls and top with freshly grated parmesan cheese.
http://pickyeaterblog.com/butternut-squash-soup-with-thyme-and-parmesan/

Update: November 16th, 2011

Food Network just released their Communal Table here! Take a look below for The Communal Table Feast

Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder 
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup

Mains:
Examiner.comGrilled Quail with a Warm Beet, Frisée, and Pistachio Salad 
She Wears Many Hats: Mayonnaise Roasted Turkey

Sides:
Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
PanfusinePan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche BlogBraised Kale 
The Little Kitchen: How to Make the Perfect Mashed Potatoes

Desserts:
The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking GoodCinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen CoursesThanksgiving for Six People Under $60
A Curious Palate: The Communal Table

{ 20 comments… read them below or add one }

Ani November 15, 2011 at 5:16 pm

YUM. I just got a hand blender, so I will be happily blending away.

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Lindsey@Lindselicious November 15, 2011 at 7:35 pm

Ooooh this looks good, I love butternut squash soup. I wanna drizzle some balsamic in here.

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anjalim November 15, 2011 at 7:39 pm

Oh yes! Good idea – I bet that would taste great :)

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Naina @ STYLE'N November 16, 2011 at 9:33 am

This looks super easy, healthy, and delicious. A must try for sure!

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Lauren November 16, 2011 at 10:59 am

This looks amazing! Definitely going on my list to try soon…

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Rachael from KitchenCourses.com November 16, 2011 at 5:13 pm

Your soup looks divine! Glad to be sharing a virtual Thanksgiving table with you today!

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Lynn November 16, 2011 at 8:45 pm

What a lovely soup. And I bet it tastes just like fall. Thanks for sharing!

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Hal | www.questorganic.com November 16, 2011 at 9:02 pm

The soup sounds gloriously good, and clearly very healthy. It also seems gluten free, although you did not explicitly state this. Mentioning that is really helpful for us gluten allergy sufferers out there :)

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anjalim November 16, 2011 at 10:50 pm

Thank you so much! And yes – I do believe it’s gluten free, but I was hesitant to make that claim since I’m not a gluten free expert (a lot of things have gluten “hidden” in them). But with your vote of confidence, I will say that this is gluten free. Thanks again – one of my good friends has celiac disease, so I’m definitely empathetic to your situation! :)

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hal | www.questorganic.com November 23, 2011 at 8:39 am

That sounds very practical – caution is totally necessary with “hidden” gluten alas!

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anjalim November 23, 2011 at 11:30 am

I know! It surprised me when I found out some of the foods that have gluten in them like Beer (which makes sense since it comes from wheat), soy sauce and some roasted nuts!

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themacaronqueen November 18, 2011 at 4:05 pm

Looks so creamy…something to warm my stomach….

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Amanda June 5, 2012 at 2:59 pm

This was DELICIOUS!!!! I’m newly married and I had my in-laws over for dinner and this was an absolute hit! The hardest part of this recipe is peeling the butternut squash, lol. Thanks for the recipe, I’ll be making it AT LEAST once a month!!

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Anjali @ The Picky Eater June 5, 2012 at 9:54 pm

Yay!!! I’m so glad to hear that Amanada! The fact that this recipe was a hit with your new hubby (congrats btw!) and your in-laws just made my day :) Btw – if you get a SUPER sharp vegetable peeler, it makes it a lot easier to peel the butternut squash. Or, you can have your hubby help you peel it, which is what I did!

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Amanda June 23, 2012 at 10:42 am

Haha, yes I should get him in the kitchen to help. I’m about to try out another one of your recipes this week. Thanks again and all the best from a little town outside Toronto, Canada.

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Anjali @ The Picky Eater June 26, 2012 at 8:53 pm

Hehe – Yay! Glad to hear it – hope you enjoy the next one you try, and please do keep in touch! :)

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Sagar November 7, 2012 at 3:06 pm

Thanks, Anjali! This is what I’m making for Thanksgiving communal dinner on Sunday! What kind of bread would you serve it with?
-Sagar

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Anjali @ The Picky Eater November 9, 2012 at 12:40 am

Hey Sagar!! Oh yay! I’m so excited you’re going to make this for Thanksgiving :) I think this would go great with any crusty bread – like french bread, or a whole wheat baked loaf, or a garlic loaf, or even a ciabatta would be good. Let me know what you end up serving it with – I can’t wait to hear how people like it!

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Anna December 16, 2012 at 7:15 pm

I made this tonight for a dinner party. This has more spices than the butternut squash soup recipe that I normally make and I loved it! The cinnamon added a really interesting flavor that I wasn’t expecting. Thanks for another great recipe!

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Anjali @ The Picky Eater December 16, 2012 at 8:36 pm

Oh awesome!! I’m so glad you liked the added spices – cinnamon and butternut squash is one of my favorite combinations :) Hope you had a great weekend Anna!

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