What's New
Health & Fitness
Legal & Financial
Home & Garden
Flowers & Gifts
Lawn & Yard
Safety & Repairs
Arts & Leisure
Forever Young
About Us
Search the Site

Butternut Squash Soup with Thyme Butter


  • 1 TBS vegetable oil
  • 1 tsp Durkee® ground ginger
  • ¼ tsp Durkee® cayenne pepper
  • 3 lbs. (about 7 cups) butternut squash, peeled, cored and coarsely chopped
  • 2 medium cooking apples. Peeled cored and chopped
  • 4 oz. onions, coarsely chopped
  • 1 quart chicken stock


  • Combine oil Durkee® ground ginger and Durkee® cayenne pepper in a large bowl.
  • Add squash, apples and onions; toss to coat
  • Transfer to a sheet pan
  • Roast vegetables in a 425 degree oven for 35 to 45 minutes or until tender.
  • remove from oven
  • Working in batches, combine squash mixture and part of the chicken broth in blender or food processor; blend until smooth.
  • Transfer pureed mixture to a large saucepan.
  • Stir in any remaining chicken broth. (Recipe can be made ahead to this point; cover and refrigerate up to 2 days).
  • Bring soup to a boil; reduce heat and simmer, uncovered, 10 minutes.

Thyme Butter Ingredients

  • 1 lb softened butter
  • 2 ½ tsp. Durkee® leaf thyme
  • 4 tsp Durkee® garlic powder

Thyme Butter Instructions:

  • Combine butter, Durkee® Leaf Thyme and Durkee® Garlic Powder until well blended.
  • Spoon onto plastic wrap and roll into four 6-inch logs; wrap tightly and refrigerate until firm.
  • To serve, cut Thyme Butter into thin slices.
  • Ladle hot soup into individual bowls; top each with a slice of butter.
  • Remaining butter can also be used with seafood or grilled vegetables.

ClevelandSeniors.com - the home of health information for seniors and boomers age 50 and over

Top of Page

Back to Soup Recipes

Copyright © 2001-2009 ClevelandSeniors.Com. All Rights Reserved.
Questions or Comments? E-Mail us at: