soup collageOur cooking class chefs raved about the butternut squash soup that we made together in class. 

They learned about “sweating” the vegetables, the different types of winter squash, and why soups are the perfect meal to boost your immune system in the winter months.

After smelling the raw butternut squash, one of our chefs remarked on how it smelled like cantaloupe and pumpkin, and when another one of our chefs was running her fingers down a sprig of thyme, she exclaimed, “it’s like magic!”

Here’s how they made their delicious soup:

Prep Time: 10 minutes Total Time: 30 minutes

Serves 5 tasting portions


  • 2 T olive oil
  • 1/4 butternut squash
  • 1/4 white onion
  • 2 cloves garlic
  • 1 celery stalk
  • 1/4 bunch fresh thyme
  • 2 C water or stock


1. Prep: Add water or stock into a pot. Dice the onions, garlic, celery and sweat in a pan with olive oil. Peel and dice the butternut squash.
2. Cook: Add all the veggies into your pot, add in the thyme. Bring soup to a boil, then down to a simmer. Let cook for 20 minutes, or until squash is soft.
3. Enjoy!