Butternut Squash Recipe

Prepare squash and vegetables

Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, then peel and cut into 1-inch cubes. Alternatively, peel first if preferred. Peel and roughly chop the onion and carrots. Smash and roughly chop the garlic.

Roast squash (optional but recommended)

Toss cubed squash with 1 teaspoon olive oil and a pinch of salt on a rimmed baking sheet. Roast 25–30 minutes until edges caramelize and squash is tender. Roasting deepens flavor but you can skip and simmer raw cubes in broth (add ~10 minutes cooking time).

Sweat aromatics

In a large heavy pot or Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add chopped onion and carrots, season with a pinch of salt, and cook 6–8 minutes, stirring occasionally, until onion is translucent and carrots begin to soften. Add garlic, ground ginger, and ground cinnamon and cook 1 minute until fragrant.

Combine and simmer

Add the roasted (or raw) butternut squash to the pot. Pour in 4 cups vegetable or chicken broth to just cover the vegetables. Add fresh thyme (or dried). Bring to a simmer, then reduce heat and simmer gently 15–20 minutes more until all vegetables are completely soft and flavors meld. If you skipped roasting, simmer until squash is fork-tender (about 25–30 minutes).

Blend soup

Remove pot from heat. Use an immersion blender to puree the soup until very smooth. Alternatively, cool slightly and puree in batches in a high-speed blender, then return to the pot. If using a blender, hold lid with a towel and vent slightly to avoid pressure build-up.

Finish and season

Stir in 1 cup heavy cream and 1 tablespoon maple syrup. Warm gently over low heat—do not boil—just until heated through. Taste and season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, adding more to taste. Stir in 1 teaspoon lemon juice if you want brightness. Adjust thickness with additional broth or cream as desired.

Toast pumpkin seeds in a small skillet over medium heat 3–5 minutes, stirring, until fragrant and slightly popping. Remove and cool. Ladle soup into bowls, drizzle each with a little olive oil, sprinkle toasted pumpkin seeds, a pinch of smoked paprika, and sliced chives on top.