This cozy butternut squash soup keeps things simple where it counts, starting with roasting the squash whole. No wrestling with a raw squash, no tricky knife work. The result is deep, caramelized flavor with minimal effort. Finished with a perfectly poached Pete & Gerry’s Pasture-Raised Egg, each bowl gets a boost of protein and richness that turns a simple soup into a satisfying meal. When quality eggs are this good, they don’t just sit on top, they become part of what makes the dish complete.

Instructions

1. Roast the Squash (Whole)

1. Preheat oven to 425°F and drizzle a 9x13 baking dish with cooking oil.
2. Using a sharp knife, carefully stab the squash several times to make shallow holes. This will allow steam to escape during roasting.
3. Place the whole squash into the prepared baking dish and roast for 60 to 90 minutes. The squash is done when the skin is lightly browned, slightly wrinkled, and a knife easily pierces all the way through the flesh.
4. Remove from the oven and let cool slightly.
5. Carefully cut the squash in half lengthwise. Remove and discard the seeds and any stringy flesh. Scoop the roasted flesh from the skin and set aside for the soup. Discard the skin. 

2. Make the Crispy Croutons

1. Reduce oven temperature to 375°F.
2. Toss bread pieces generously with olive oil and salt.
3. Spread in a single layer on a baking sheet.
4. Bake for 12 to 15 minutes, tossing once, until deeply golden and crisp.
5. Set aside.

3. Make the Soup

1. Heat olive oil or butter in a large pot over medium heat.
2. Add onion and cook 5 to 7 minutes until soft and translucent.
3. Add garlic and fresh thyme and cook 30 seconds until fragrant.
4. Add the roasted squash flesh and vegetable broth.
5. Bring to a gentle simmer and cook for 10 minutes.
6. Blend until smooth using an immersion or countertop blender.
7. Stir in heavy cream or coconut milk.
8. Season with salt and black pepper to taste. Keep warm.

4. Poach the Eggs

1. Bring a wide pot of water to a gentle simmer.
2. Crack each egg into a small bowl.
3. Slide eggs into the water and poach for 3 to 4 minutes, until whites are set and yolks are soft.
4. Remove with a slotted spoon and drain briefly.

5. Assemble and Serve

1. Ladle hot soup into bowls.
2. Top each with a poached egg.
3. Garnish with crispy croutons, fresh cilantro, and roasted pepitas.
4. Finish with black pepper and a drizzle of olive oil.
5. Serve immediately.

Notes:

Looking for a refresher for your poached egg technique? We got you! Check out our guide to perfectly poaching eggs here!