Review Your Order

Shopping Cart

Squash Guts Soup

Serves: About 2 quarts

Learn more about Scraps


  • Stock:
  • 1 medium butternut squash
  • 1 large turnip, quartered
  • 1 medium onion, quartered
  • 2 celery stalks, cut in half
  • 1 carrot, cut in half
  • Handful parsley, stems and al
  • l
  • Handful sage and thyme, stems and all
  • 10 cups water

  • Soup:
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 2 medium yellow onions (about 3 cups chopped)
  • Handful fresh thyme leaves
  • ¼ cup heavy cream
  • Handful fresh sage leaves
  • ¼ cup pepitas
  • Apple cider syrup, for garnish (optional)
  • Sea salt and ground white pepper


Roast the squash: Heat oven to 425°F. Cut the squash in half (don’t remove seeds) and put cut side down on a rimmed baking sheet. Pour ½ cup water into pan. Roast for about 40 minutes until squash is tender and starting to caramelize.

Make the stock: Scoop the squash seeds out and remove the skin; put seeds and skin in a large pot. Set aside the cooked squash flesh. Add turnip, onion, celery, carrot, parsley, sage and thyme. Cover with about 8 cups water. Bring to boil, then reduce heat and simmer for about 30 minutes. Strain (compost the scraps!)

Make the soup: Melt 2 tablespoons butter in a large Dutch oven or pot. Add the onions and thyme. Season with salt and pepper. Sauté for about 10 minutes until soft and translucent (don’t brown!) Add the squash flesh and cover with stock (enough to cover the vegetables, you may have some stock leftover). Simmer for about 20 minutes partially covered. Stir in cream.

Blend soup: Transfer soup to your KitchenAid® Pro Line Series Blender. Blend on speed 1, increasing speed to 4 until smooth. Season with more salt and pepper.

Make the sage brown butter: In a small skillet, heat the remaining 6 tablespoons butter. Cook, stirring occasionally, until foaming subsides and butter starts to brown. Immediately add the sage and pepitas.

Serve: Ladle soup into bowls. Drizzle with sage brown butter and apple cider syrup, if using.

Apple cider syrup can be found seasonally near the maple syrup in some parts of the country. Alternately, boil apple cider until it’s thick.

Sally loves playing around with garnishes for this soup. Some of her favorites are walnut oil, spicy chipotle oil, sherry, melted cheese, brown butter pecans or walnuts.

Recipe courtesy of Scraps

These Are Perfect For This Recipe

OXO Good Grips Fine-Mesh Strainer

Stars: 5.0

Perfect for straining juices for cocktails, sieving berries for jam, draining pasta and more, this strainer features fine mesh that captures seeds and pulp while allowing liquids through. Strainer features sturdy double-rod construction and a small loop... More About OXO Good Grips Fine Mesh Strainer »

Sur La Table Silicone Ladle

Stars: 4.5

Exclusive Serve up everything from soups and stews to chili and chowder with our large silicone ladle. Heat-resistant silicone won’t scratch nonstick cookware and is dishwasher safe for easy cleanup. Designed and engineered in Germany, these tools were... More About Sur La Table Silicone Ladle »

KitchenAid® Pro Line® Series Blender

Stars: 4.7

  • Now:
  • Was:

Equipped with a powerful motor and crafted with die-cast metal and stainless steel, this workhorse blends tough ingredients with ease. Blend everything from fresh fruit-and-veggie smoothies to smooth nut butters and dressings. The asymmetric blade and... More About KitchenAid Pro Line Series Blender »

Registry Management: Multiple Registries

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?