This warm and comforting soup is the perfect meal for a rainy day


  • 6 cups butternut squash, roasted*
  • 1 large yellow onion, diced
  • ⅓ cup butter
  • 4 oz grated Parmesan cheese
  • 1 cup whipping cream
  • 8 cups vegetable stock
  • ½ cup pumpkin seeds, toasted


  1. Melt butter in a large pot over medium-low heat. Add diced onions and cook until soft and translucent. Add roasted squash and stock and bring to a boil. Reduce heat and simmer for 15-20 minutes.
  2. Remove from heat. Blend until smooth, adding Parmesan cheese gradually.
  3. Season to taste with salt and pepper. Garnish with toasted pumpkin seeds.

*Start with 2 large squash (about 3 lbs each). Cut in half lengthwise, remove seeds and place upside down on a baking tray. Roast in a 350F oven until squash is completely cooked, about 45-60 minutes. Cool and scoop out the flesh.

Serves 10-12

Courtesy of Culinary Capers Catering