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Savory Winter Squash Soup

Savory Winter Squash Soup

  • 2 tbsp. grass-fed butter
  • 1 onion, peeled and chopped into chunks
  • 5 cups chicken stock (can use turkey or duck stock, or water)
  • 1 large butternut squash, peeled and seeded
  • 2 bay leaves
  • 1 pinch dried savory (can use thyme)
  • 1-2 tsp. sea salt
  • 2 tbsp. dry-roasted pumpkin seeds

In a soup pot, saute onion until wilted. Add chicken stock, squash, bay leaves, savory and sea salt.  Bring to a boil. Cover and cook on medium heat 15-20 minutes.  Remove the bay leaves and discard. With a slotted spoon, take the squash and onion and puree in a food processor or blender, then add back to soup.  Garnish individual bowls with toasted pumpkin seeds.

  • Pingback: Fall Superstar: Butternut Squash | Dr. Barbara Bolen()

  • Laura

    Just made a soup very similar to this yesterday, but didn’t have the bay leaves, I did add a few teaspoons of fresh lemon juice. Very delicious.