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It's Thyme for Butternut Squash Soup!

It's Thyme for Butternut Squash Soup!


Fall is in full swing here in the Midwest. The change of the season hasn’t been as drastic as it has been in the past, but the nights are cool and the kids have been begging for caramel apples and a bonfire at my parent’s country home. ::sigh::

One thing I especially love about fall is football soup season! There’s nothing more homey than a crispy, sunny fall day outside with something warm and nourishing simmering away inside.

And this Thyme Butternut Squash soup is a delicious way to celebrate fall and is, perhaps, my all-time favorite fall soup.

And it couldn’t be easier to make!

How to Prepare a Butternut Squash

If the thought of making butternut squash soup has you nervously grabbing for a package of pre-cut squash… Don’t do it. Those pre-cut packages are so expensive compared to the savings of just chopping up the squash yourself.

And really, it’s pretty simple to chop up one of those babies. All you need is a sharp knife and a little know-how.

Here’s how I prepare my butternut squash for this recipe.



Once you have the four portions it’s very easy to continue chopping the squash into the desired size. For this recipe, 1″ chunks do quite nicely.

Squash pairs so nicely with the root vegetables, like carrots and onions, that are in their freshest state this time of the year. But the fall herbs and spices are what make this soup SO good.

Ginger, cinnamon and thyme…


The Power of Thyme

One of the unique additions to this soup is the herb, thyme.

Thyme (Thymas vulgaris) is an evergreen shrub native to the Mediterranean region.

Medicinally thyme boasts of being a powerful expectorant, among other things. This notable trait combined with Thyme’s antibacterial properties makes it an exceptional herb for treating severe respiratory infections, like Whooping Cough and bronchitis. 

Thyme contains a noteworthy volatile oil – Thymol – which is a powerful antiseptic. In fact, if you’ve ever gargled with Listerine you experienced the benefits of this great oil, which along with 3 other essential oils, kills “millions of germs on contact.” It can also be found in Vicks Vaporub and several feminine hygiene products.

Thymol is even used in the homeopathic preparation (Thymolum) for headaches, digestive system and the urinary system.

Nutritionally thyme is a wonderful source of iron and minerals like chromium, silicon, magnesium, and calcium. It has a magnificent flavor and offers a tasty pairing to squash. 

I grow my own thyme, or use this brand when the garden is buried in snow. 🙂

The Finishing Touches…

Last but not least is the unsung hero of this recipe: bone broth.

Homemade broth is full of vitamins, minerals and natural gelatin that supports bone health.

Extra bonus points if you add in some astragalus for immune support!


After a few minutes of simmering on the stove this soup will have your kitchen smelling SO yummy! 

And it’s definitely a crowd-pleaser, too!

Thyme and Butternut Squash Soup
Serves 6
A fragrant fall soup that nourishes the body and comforts the spirit.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
47 calories
7 g
1 g
2 g
1 g
1 g
230 g
993 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 47
Calories from Fat 17
% Daily Value *
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 1mg
Sodium 993mg
Total Carbohydrates 7g
Dietary Fiber 1g
Sugars 4g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 T. bacon grease or coconut oil
  2. 1 large butternut squash, chopped into 1" cubes
  3. 2 garlic cloves
  4. 1 medium onion, roughly chopped
  5. 2-4 stalks of celery, roughly chopped
  6. 1 carrot, roughly chopped
  7. 1/2 cup applesauce, or one apple, chopped
  8. 1 t. dried thyme (or 2 t. of fresh)
  9. 1 t. fresh chopped ginger
  10. 1 t. salt
  11. 1/2 t. cinnamon
  12. 1/2 t. coarse black pepper
  13. 4 cups bone broth
  1. 1. Place grease or oil into a stockpot and heat over medium heat
  2. 2. Add squash, garlic, onions, celery, and carrots. (If using an apple add that now.) Cover.
  3. 3. Cook for 4 minutes.
  4. 4. Then add applesauce (if using), bone broth and remaining herbs and spices.
  5. 5. Cover and simmer over low heat for 15-20 minutes, or until squash is softened.
  6. 6. Using an immersion blender, puree mixture until desired consistency is reached, adding water to thin, if necessary.
  7. Enjoy!
Thrive! CMH Holistic Health & Wellness Center


This post has been shared on: Fat Tuesday, Domestically Divine Tuesday, Teach Me Tuesday, Slightly Indulgent Tuesday, Wellness Wednesday, Party Wave Wednesday, Wildcrafting Wednesday, Allergy-Free Wednesday, Frugal Days,  Natural Living Link-Up, Better Mom Monday, Make Your Own Monday, Mouthwatering Monday.