Three-In-One Butternut Squash Soup

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I love to use Butternut Squash for soup, stews and side dishes.  Today, I will give you three different puree options. The third option features fresh Oregano.

Oregano is traditionally a staple in Italian  cuisine. Like most herbs, it has medicinal qualities. Among many things, it is used to treat Asthma, Bronchitis, chest congestion, Fever and sinus issues.

To create this post, I used one Butternut Squash for the photos and recipes. One medium squash only yields two large bowls of soup. Therefore, the ingredient measurements  for options 2 and 3 are half of what they would be for one whole squash.

Time: 45-60 mins

Option 1 Ingredients: (2  large 22 oz bowls)

1 medium Butternut Squash

1 ¼ cup water (Plus water for boiling)

2 tbsp Agave syrup (optional)


1. Place Butternut Squash lengthwise in large pot and add enough water to cover half.

2. Cover pot and Boil for 15 minutes. Then roll the squash onto the other side and boil another 15 minutes.

3. Slice the ends off of the squash and gently peel the skin. Skin removal is much easier at this point.

4. Slice squash lengthwise and scrape out seeds.

5. Slice squash crosswise 3 times and add the six pieces into a strong blender.

6. Add water for desired consistency and blend.

7. Add agave to taste. Some Butternut Squash tastes sweeter than others; so, I recommend that you taste it first.

Those of you who like the sweet taste of plain Butternut squash soup can stop here.

Option 2:

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Follow instructions for option 1 and add the following ingredients to one steaming hot 22 oz bowl of soup:

2 tbsp minced Dill

1 tbsp chopped Green onion

fresh lime juice to taste (optional)


1. Stir Dill and Green Onion into soup and allow it to steep 3 minutes.

2. Stir once more before eating.

3. Add a squirt of lime if desired.

Option 3:

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Use the same ingredients as Option 1 and add the following ingredients per 22 oz bowl:

¼ tsp olive oil (1 drop)

¼ tsp minced fresh Savory

¼ tsp dried Thyme

1 green whole Thai pepper (with stem removed)

1 tbsp minced fresh Oregano

Fresh Lime to taste


1.  Follow instructions for option 1.

2. Pour at least 22 oz of the option 1 puree into sauce pan.

3. Add olive oil, Savory, Thai pepper and Thyme.

4. Bring ingredients to a boil and then simmer for 10 minutes or until pepper is tender.

5. Add fresh Oregano and simmer another 2 minutes.

6. Add a few squirts of Lime to taste, if desired.

7. If you like a little spice, feel free to cut the pepper with your spoon while it’s inside the soup. Taste the soup around the pepper to test the level of spice. My pepper was mildly spicy; so, I cut it in a few pieces and stirred it around the soup before I eventually ate it.

8. If you do not like spice, I recommend that you gently mash the pepper with a spoon, while it’s still in the soup, to squeeze out the juice without opening it. Then remove the pepper before eating your soup.

Note: It is the oregano that makes this soup taste so good. Feel free to add a little more.

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