Skip to Content

Eat Local Challenge: Butternut Squash Soup

Eat Local Challenge:  Butternut Squash Soup

Sharing is caring!

When I planned out our Eat Local menu last weekend it was chilly out and we had commented on the way to our bike ride that Fall was definitely here and it was time to make get cozy food like this butternut squash soup.  Good old San Francisco weather surprised us with the warm sunny weather.  Regardless we have been enjoying wonderful soups all week.


We love squash and eat a lot of it during the fall and winter.  There are so many different things you can do with it besides just eating a hunk of squash with butter and brown sugar, which is probably the way most of us remember it as kids.  Tonight I made soup!  

We love cream-based soups but are trying to cut back on unneeded calories, so I have been trying to make delicious soups without cream.  This happened to be perfect!   

The breakdown of this meal & the Eat Local Challenge:

Butternut Squash – organic & from California

Yellow Onion – organic & from California

Garlic – organic & from California

Water – pure

White Wine – Local & sustainable

french Thyme – Local (our Garden)

Olive Oil – Italy, what we have on hand

Salt & Pepper – what we have on hand

Pimento – Basque country

Recipe:  Butternut Squash Soup


1 medium butternut squash, peeled, seeds removed and cut into chunks
1 medium yellow onion, chopped
4 cloves of garlic, peel on, and smashed
1 tablespoon extra-virgin olive oil
1 or 2 sprigs of fresh thyme
4 cups of water
1/2 c white wine
Kosher salt
Cayenne pepper – garnish
Olive oil for drizzling – garnish

How To:

In a large stockpot, heat olive oil over medium heat.
Add onions and garlic. Cook onions until soft, but not browned.
Add butternut squash, water, wine, and thyme. Cover and cook until the squash is fork-tender, stirring occasionally.
Season with salt to taste.
Bring to a boil, then reduce to a simmer and cook for 30-40 minutes.
Carefully ladle the soup into a blender or large food processor.
Pulse until smooth.
Put back into the stockpot and gently reheat.
Serve, topped with a drizzle of olive oil and a sprinkle of Cayenne pepper.

(Visited 146 times, 1 visits today)

jen maiser

Thursday 9th of October 2008

hey, can i come over there for dinner? :) so far i've managed to eat local yogurt and local grapes all day ...


Thursday 9th of October 2008

That looks awesome! The pimento is an inspired touch.

I noticed that there was not much else in the way of spices though. Have you tried coriander with butternut squash? I find it works very well.