Seasonal: Farm to Table Butternut Squash Soup

First, I would like to send out all of my best wishes and thoughts to everyone affected by Hurricane Sandy.  Being based in New York City, I consider myself extremely lucky to have made it through with only minimal impacts.

Times like this call for nourishing food and since I still have power and water,  I made a big pot of this warming, healthy, seasonal soup.  (The onions, squash, leek and garlic all come from my CSA, FullPlateFarm.) — I’d make you all a bowl of it if I could!



  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1 large leek, white and light green parts chopped
  • 1 large butternut squash – seeded, peeled and cubed (about 1 inch)
  • 1 qt (32 oz) vegetable broth
  • 2 tbsp Olive Oil
  • 1 tsp fresh thyme, minced
  • 1 tsp cumin
  • sea salt and black pepper to taste


  1. Heat olive oil in stockpot over medium.  Add onions, leeks and garlic and cook until soft, about 10 minutes.
  2. Add squash and seasonings, stir together and cook for 2 minutes.
  3. Add vegetable broth and bring to a boil. Cover and cook over low-medium heat for 20 minutes.
  4. Blend soup using immersion blender or traditional blender and season with sea salt and black pepper.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Calories: 170

Fat: 7g

Trans Fat: 1g

Cholesterol: 0mg

Sodium: 140mg

Carbohydrates: 26g

Fiber: 4g

Sugars: 6g

Protein: 2g