• 1 quart of vegetable stock, plus a little more if you like your soup thinner
  • One large butternut squash, chopped
  • One sweet onion, finely diced
  • One stick of butter, cut into 8 pieces
  • Salt and pepper to flavor and taste and toasted seeds of your choice for garnish!


  • Chop up the squash, no need to skin it, and dice the onion finely.
  • Place them both in the stockpot and pour in the vegetable stock to cover just above the vegetable line. Bring the pot to a boil and then lower the heat to a simmer for at least 1 hour.
  • Pour the contents of the stockpot into a food processor, blender, or immersion blender. Add the cold pieces of butter in as you blend.
  • Salt and pepper to taste and serve with crusty bread and toasted seeds plus cream for garnish!