Butternut Squash Soup

Fresh Produce at Johnson Farms in Eugene, Oregon

A warm and flavorful healthy recipe for wintertime.


  • 1 butternut squash, halved vertically and seeded
  • 2 tablespoons butter
  • 1 small onion, diced
  • Cumin (added to taste)
  • Cinnamon (added to taste)
  • 32 ounces chicken broth


  1. Heat oven to 425°F. Roast the butternut squash with one table spoon of melted butter, cut-side up for 50 minutes to 1 hour, or until tender.
  2. Meanwhile, sauté the onions in the rest of the butter in a large sauce pan. Add cinnamon and cumin to your taste.
  3. When the squash is ready, set it aside until it is cool enough to handle. Scoop out the squash into the saucepan with the sautéed onions, discarding the squash skins.
  4. Add the chicken broth and stir occasionally for about 15 minutes, or until there are no large pieces of squash. Serve hot.