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Butternut Squash Soup

1 large butternut squash
1 large head of garlic
5 sprigs of fresh thyme or 1/2 tsp. of dried thyme
2 tablespoons of good olive oil
2 medium onions, quartered
1/2 tsp. sea salt and pepper
1 cup of broth (vegetable or chicken)


cooked bacon crumbles

sour cream

Preheat oven to 350 F.

Slice squash lengthwise and place, cut side up, on cookie sheet covered with parchment paper. Drizzle oil over squash and sprinkle with thyme. Place garlic and onions around squash, and sprinkle salt and pepper over squash.

Bake until squash is tender, about one hour. Remove from oven and scoop squash from skin. Discard skin.

Squeeze roasted garlic pulp from papery skin into food processor bowl. Add cooked onions and squash pulp. Process all until pureed. Place puree into large pot with broth and cook for ten minutes. Salt and pepper to taste.  Garnish with cooked bacon and a dab of sour cream before serving.