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French Squash Soup

This is squash soup at its most simple and delicious.


1-2 butternut squash
4 tbsp butter
1 yellow onion, sliced thinly
1/4 tsp nutmeg
6 sprigs thyme
1 cup dry white wine or hard cider
8 cups water or stock
1 cup heavy cream


  1. Heat oven to 350F
  2. Cut the squash in half lengthwise and place cut side down on a foil-lined baking sheet
  3. Bake squash until it collapses when pushed with a finger
  4. In a soup pot heat the butter over medium heat
  5. Add the onion, nutmeg, and sprigs of thyme with a big pinch of salt and sweat until soft
  6. Add the wine and let reduce by half
  7. When the squash is cooked, remove from the oven and let cool until easy to handle
  8. Remove the seeds from the cavity and then scoop the squash away from the skin and add to the soup pot
  9. Add the stock and bring to a boil
  10. Remove from the heat and blend until silky smooth
  11. Taste and adjust seasoning
  12. Add cream and serve