The weather has now shifted and a lot of people are talking about how stoked they are for Libra season but not me! I am stoked because it’s officially SOUP SEASON! Savannah and I ventured over to Doug and Sara Kutzli’s for a wonderful evening of food, friendship and this special episode of Cooking Thyme!


  • 1 tsp of butter
  • 1 onion sliced
  • 2 cloves garlic – minced
  • 6 cups – or 2 pounds – butternut squash
  • 1 cup pumpkin puree
  • 3 cups vegetable broth
  • 1 cup apple juice
  • 1 tbsp honey
  • ½ tsp curry powder
  • ¼ tsp cinnamon
  • ½ cup heavy whipping cream
  • 2 tbsp Vegetable oil
  • Salt and pepper to taste
  • Pumpkin seeds roasted for serving


  1. Preheat oven to 350
  2. Peel and cut the squash into 1 inch cubes
  3. Coat with 1 tbsp vegetable oil and bake for 30 minutes
  4. Saute those onions with garlic, salt and 1 tbsp vegetable oil
  5. Add all the ingredients into a large soup pot and let simmer.
  6. After 5 minutes, use an immersion blender or blender to rock the soup!
  7. Let simmer for 15 minutes – let those ingredients marry each other – and then serve hot!

Douglas did the cooking.

I did the dancing.

And the ladies drank wine.

It was a lovely evening!


This weekend’s forecast is looking chilly so why not warm up life with a sweet little soup!




Until next time…

Cooking Thyme With Tristan: Autumn Butternut Squash Soup
Tristan Layne Tapscott has been dubbed the “Quad Cities’ P.T. Barnum” and although the person who initially said it meant it as an insult, he happily accepts the title.