Grandma’s Butternut Squash Soup That Warms the Whole House

As soon as the first butternut squash showed up at the farm stand, my grandma started making this soup, and it simmered on her stove almost every week until spring. It is smooth, gently sweet and fragrant with thyme and a pinch of nutmeg. Nothing fancy, just good vegetables cooked slowly and blended until velvety. A bowl of it with buttered toast is my favorite supper on a chilly evening, and it freezes beautifully for busy days.

Servings: 6 · Prep: 20 min · Cook: 35 min

Ingredients

• 1 large (about 3 lb / 1.4 kg) butternut squash
• 2 tbsp (30 g) butter
• 1 large onion, chopped
• 1 medium carrot, sliced
• 2 cloves garlic, sliced
• 1/2 tsp dried thyme
• 1 pinch ground nutmeg
• 4 cups (950 ml) chicken or vegetable broth
• 1 tsp, or to taste salt
• 1/4 tsp black pepper
• 1/2 cup (120 ml) heavy cream
• 2 tbsp pumpkin seeds, toasted

Method

1. Peel the butternut squash with a sturdy vegetable peeler, cut it in half lengthwise and scoop out the seeds. Cut the flesh into 1-inch (2.5 cm) cubes; you should have about 7 cups.
2. Melt the butter in a large heavy pot over medium heat. Add the onion and carrot and cook for 8 minutes, stirring now and then, until the onion is soft and translucent but not browned.
3. Stir in the garlic, thyme and nutmeg and cook for 1 minute until fragrant. Add the squash cubes, the broth, the salt and the black pepper.
4. Bring to a boil, then lower the heat, cover and simmer for 20 to 25 minutes, until the squash and carrot are completely tender and break apart when pressed with a spoon.
5. Take the pot off the heat and blend the soup with an immersion blender until very smooth. If you use a countertop blender, work in batches, fill it only halfway and hold the lid down with a towel, because hot soup expands.
6. Stir in the heavy cream and warm the soup gently for 2 minutes without letting it boil. Taste and add more salt if needed. Ladle into bowls and sprinkle with the toasted pumpkin seeds.

Tips and variations

• Grandma's tip: cook the onion slowly and never let it brown. That patient soft onion is what gives the soup its sweet, round flavor without adding sugar.
• If the soup is too thick, add a splash of hot broth or water until it is the texture you like.
• For a dairy-free version, use olive oil instead of butter and coconut milk instead of cream.
• The soup keeps 4 days in the fridge and up to 3 months in the freezer; add the cream when you reheat it.

Put a pot on the stove this weekend and let the house fill with that warm, sweet smell. Enjoy every spoonful!