Butternut Squash Soup

by Mimi & Vera LevinTastemakers in Residence

2 large butternut squash
5 cups chicken stock
1 Vidalia onion
1 tbsp. olive oil
1 tsp. paprika
1 tsp. cayenne pepper
salt and pepper
Fresh sage
Fresh Thyme 


  1. Peel and seed squash and cut into 1-inch pieces.
  2. Chop Vidalia onion.
  3. In a large pot, put 1 tbsp. olive oil. Add onions and cook for roughly 10 minutes.
  4. Once the onions are translucent, add chicken stock and butternut squash. Cook for 20 minutes, or until the squash is soft. 
  5. Pour what was in the pot into a large blender, and blend until smooth. Do this in small batches! 
  6. Once the mixture is blended, add paprika, cayenne pepper, salt, and pepper. 
  7. Top with fresh sage and thyme.