Butternut Squash Soup

by Dan Sauer


  • 2 large butternut squash
  • 1 white onion, diced small
  • 3 Tbsp. extra virgin olive oil
  • 3 cups of chicken or vegetable stock
  • 4 Tbsp. honey
  • 4 dollops crème fraiche or sour cream
  • 4 Tbsp. pepitas or roasted squash seeds salt & pepper, to taste
Butternut Squash Soup

Sybil Teles

Made with Morning Glory Farm butternut squash

Preheat the oven to 400°F.

Split the squash lengthwise and scoop out the seeds. Brush the squash with olive oil, season with salt and pepper and drizzle with honey. Place the squash (inside facing up) in a deep roasting pan, and put water in the pan so it covers ¼ of the depth of the squash.

Cover the pan with aluminum foil and roast in the oven until tender, 45 minutes to an hour. While the squash is roasting, sauté the onions over medium heat until they are tender.

Scoop the cooked squash into a pot along with cooked onions and stock. Bring to a boil and simmer for 10 minutes. Use a stick blender or carefully transfer to a blender (always leave an air hole when blending hot items).

Blend the soup and season to taste with salt and pepper.

Garnish the soup in each bowl with sour cream and pepitas.