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This creamy Butternut Squash Soup is perfect comfort food

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RICHMOND, Va - Martha Stafford, Founder of The Charlottesville Cooking School made a return visit to the Virginia This Morning Kitchen with a Fall-inspired recipe for Butternut Squash Soup. Thee Charlottesville Cooking School is hosting a Lunch and Learn Event featuring Filet of Sole on Tuesday, November 10th from 12pm to 1pm at 2041 Barracks Road in Charlottesville. For more information visit

Butternut Squash Soup

1-2 TBS extra virgin olive oil, or butter

1-2 medium onion, diced

3-4 cloves garlic, crushed and minced

2-3 tsp. ground cumin

2 pounds Butternut Squash, peeled and diced

2-3 cups vegetable stock

1 tsp. salt

¼ tsp. Freshly ground pepper

*Optional garnish: chopped parsley, cilantro, toasted sunflower seeds, or pecans

**If the squash was not sweet enough you can add a little brown sugar, or maple syrup


  1. Heat the olive oil in a pot a large enough to hold all the ingredients. Add the onion and sauté over medium heat until translucent. Add the garlic and sauté until soft but not brown.
  2. Stir in the cumin and cook for two and three minutes. Add the squash and stir to coat each piece with the onion garlic mixture.
  3. Pour in the stock being sure there is enough to cover the squash. Bring to a boil, turn down the heat and let it simmer for 30-40 minutes, or until the squash is very soft.
  4. Puree the mixture using a blender or food processor. Thin the soup, if desired, with more stock.
  5. Garnish with chopped parsley, cilantro or toasted pecans or sunflower seeds.
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