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Recipe Details


Winter Squash Soup with Apple Butter and Thyme

Submitted by Clearbrook Farms
  • 1 large butternut squash
  • 1-8 oz. can of chicken stock (vegetable may be substituted)
  • 1 bunch fresh thyme
  • 1 small onion - diced
  • 2 tbsp butter
  • 1 jar Clearbrook Farms Apple Butter
  • Salt and black Pepper
  • 2 tbsp Olive oil (Extra Virgin is best)
  • 1 large roasting pan
  • 1 medium stock pot
  • Blender


  1. Preheat your oven to 375 degrees F.
  2. Find largest chef’s knife, cut the squash in half lengthwise and scoop out the seeds.
  3. Find a roasting pan that can hold the squash cut side down. Sprinkle the inside with salt, pepper, and olive oil.
  4. Place squash cut-side down tucking a few sprigs of thyme in the hollow space.
  5. Cook 45 min or until the flesh is soft.
  6. After 45 min - discard the thyme and scoop out the orange flesh into a bowl.
  7. Get out a pot and add 1 Tbls of the butter and the diced onions to it.
  8. Cook over medium low heat until the onions are soft but not browned (3-5 min).
  9. Add cooked squash and chicken stock, a few more sprigs of thyme (yes, sticks and all) and simmer for 15 minutes.
  10. Remove thyme sprigs – most of the leaves will remain in the soup see – and puree in a blender until smooth.
  11. Return to pot, and add remaining butter and olive oil. Now’s the time when you can adjust the salt and pepper –add more if you like.
  12. Serves 4

To Serve – ladle 1 cup of soup into warm bowls and garnish with a spoonful of Clearbrook Farms Apple Butter – it will melt in and give the soup a magical flavor with hints of cinnamon and nutmeg.

You can make this several days ahead – just be sure to add the Clearbrook Farms Apple Butter prior to serving or it will lack the magic.