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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Butternut Squash Soup with Thyme and Parmesan

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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

Butternut squash is my favorite soup vegetable and this recipe is no exception. 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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 150kcal

Ingredients

Instructions

  • 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.
  • 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.
  • Using a hand blender, puree the soup into a creamy, smooth consistency.
  • Return to heat, and let the soup warm through.
  • Serve in bowls and top with freshly grated parmesan cheese.

Nutrition

Calories: 150kcal | Carbohydrates: 23.5g | Protein: 2g | Fat: 4g | Sodium: 84mg | Fiber: 6g | Sugar: 1g

Update: November 16th, 2011

Food Network just released their Communal Table here!

Posted In…

Appetizers ·

Appetizers are the perfect complement to my favorite entrees and dinner party menus. You can also make a small batch for a snack, or turn them into a complete meal.

20 responses to “Butternut Squash Soup with Thyme and Parmesan”

  1. 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!

    • 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!

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

    • 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!

  3. 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!!

    • 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!

      • 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.

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

      • 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! 🙂

      • 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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