Butternut Squash Soup

…with a fresh thyme crostini


What better way is there to ring in the first cozy weekend of October than with some creamy, savory butternut squash soup? There isn’t one. This is, in fact, the best way to celebrate October’s arrival. If you don’t believe me, just try it for yourself.

The cinnamon and nutmeg in this soup will have your taste buds zinging with autumnal goodness. Add a mozzarella and fresh thyme crostini, and this veggie-filled soup becomes the perfect hearty meal for a chilly October night.

And did I mention it’s really easy to make?

For the Butternut Squash Soup

adapted from Food Network

  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 3-4 cloves of garlic, minced
  • roughly 3 pounds of butternut squash, peeled and cut into 1 inch cubes
  • 6 cups of low sodium chicken stock
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/8 teaspoon of paprika
  • salt and pepper to taste

In a large pot on medium/high heat, melt butter and olive oil. Add onions, carrots, and garlic and cook until aromatic and the onions begin to turn translucent.

Next add the butternut squash and chicken stock, and bring it to a boil. Then add the cinnamon, nutmeg, paprika, salt, and pepper. Let the mixture boil for about 20 minutes, or until the vegetables are tender.

Turn off the heat and use an immersion blender to make the soup smooth. Make sure to taste the soup and see if it needs any more spices!

Keep the soup on low heat until ready to serve.

For the Crostini

  • a loaf of your favorite fresh-baked bread
  • olive oil
  • shredded mozzarella or gruyere cheese
  • garlic powder
  • salt
  • fresh thyme

Start by preheating the oven to 400°F.

Slice bread and lay it on an ungreased baking sheet. Lightly brush olive oil on the top of each slice and sprinkle cheese on top. Then shake some garlic powder and a pinch of salt over each piece of bread.

Finish it off with a few sprigs of fresh thyme, and place the baking sheet in the oven. Let the bread bake for about 5 minutes, or until the cheese is melted and the edges start to brown.

Ladle a generous helping of soup into a bowl, dive in with a crostini, and enjoy!


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