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Butternut Squash Soup with Thyme Recipe


  • 1 Butternut Squash, peeled, seeded and cut into 1-inch cubes
  • ½ Yellow Onion, diced
  • 2 Cloves Garlic
  • 3-4 Sprigs of Fresh Thyme
  • Vegetable Stock, 4 Cups
  • Extra Virgin Olive Oil, 1 Tbsp
  • Cumin, 1/4-1/5 Tsp
  • Nutmeg, 1/4 Tsp
  • Cinnamon, 1/4 Tsp
  • Salt & Pepper, to taste

Nutritional Info

  • Serving Size: 4
  • Calories: 150
  • Carbs: 26.3 g
  • Fat: 4 g
  • Protein: 2 g
  • Sodium: 84 mg
  • Sugar: 1 g


Cook the onion, garlic, and thyme in the olive oil until the onion has softened, about 5 minutes. Add the squash and sauté for another minute or so.

Add the vegetable stock, bring to a simmer and cook until the squash is tender - about 30 minutes. Season with cumin, nutmeg, cinnamon, black pepper and salt, and stir to combine. Let simmer a few minutes more and then remove from heat.

Using a hand blender, puree the soup into a creamy, smooth consistency.

Return to heat, and let the soup warm through.

Serve in bowls and top with freshly grated parmesan cheese.

Kindly Submitted by “The Picky Eater”

Butternut Squash Soup with Thyme 

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