Photo of Oh My Gourde, You Butternut (Soup) by Ross Mathews by WW

Oh My Gourde, You Butternut (Soup) by Ross Mathews

Total Time
1 hr 25 min
25 min
1 hr
Reserve the seeds from your butternut to make homemade roasted squash seeds! They make a delicious smoky garnish for this recipe and are also a great snack on their own: Separate the seeds from the pulp. Dry the clean seeds between clean kitchen towels or paper towels. Place the dried seeds on a large parchment-lined baking pan. Coat the seeds with cooking spray and season them with salt, pepper, smoked paprika, and chili powder. Roast at 350℉, tossing a few times, until the seeds are lightly browned and they start to pop, about 10 to 15 minutes.


Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, finely chopped

Uncooked carrot(s)

1 medium, finely chopped

Fresh thyme

1 sprig(s), leaves removed

Smoked paprika

1 tsp

Crushed red pepper flakes

½ tsp

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste

Ground nutmeg

1 pinch(es)

Uncooked butternut squash

2 pound(s), peeled, seeded, cubed

Store-bought chicken stock

32 fl oz

Garlic clove

2 clove(s)

Apple cider vinegar

1 tsp


4 oz, hard Spanish-variety, left in one piece


  1. In a large skillet over medium-high, heat the oil. Add the onion, carrot, thyme, paprika, pepper flakes, salt, black pepper, and nutmeg; cook, stirring often, until the vegetables are tender, about 5 minutes.
  2. Stir in the squash, chicken stock, garlic, and vinegar; bring to a boil over high heat. Add the chorizo and reduce the heat to low. Simmer, covered, 1 hour.
  3. Remove the chorizo from the skillet; finely chop the chorizo and stir half of it back into the skillet. Reserve the other half for garnish.
  4. Serving size: about 1 ½ cups