Recipe: Brothy Butternut Squash Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4-6
  • 1 butternut squash (4 cups cooked)
  • 1 bulb garlic
  • 1 medium onion
  • 2 TBSP olive oil
  • 1 TBSP thyme
  • 1 TBSP clover honey
  • 1 TBSP Better Than Bouillon vegetarian based broth
  • 1 tsp salt
  • ½ tsp pepper
  • 6 cups water
  1. Preheat oven to 350 degrees
  2. Cut butternut squash in half
  3. Clean out and save seeds
  4. Place both halves face down in baking dish with splash of olive oil and ½ cup water
  5. Bake for 45 minutes to 1 hour
  6. Remove squash from baking dish and let cool, reserve water/oil mixture
  7. Dice onion and garlic
  8. While squash cools, sautee onion, garlic, thyme, salt and pepper over medium high heat until translucent.
  9. Remove onion/garlic from heat and let cool in separate dish
  10. In same soup pan, fill with 2 cups water, reserved squash baking water, and add 1 TBSP Better Than Bouillon vegetarian based broth
  11. Scoop out cooled squash (should be about 4 cups)
  12. In a blender or food processor blend squash, onion/garlic mixture and 4 cups water (I had to do this half at a time) until smooth
  13. Once blended add back to soup pan and stir.
  14. Bring the entire mixture back to medium/high heat for a few minutes then reduce to simmer.
  15. Serve in your favorite mug!
Recipe by Danielle Hatfield at