Featuring our Not Too Sweet Apple Butter
This one is a bit more challenging
but taken step by step it’s easy…
1. 1 large butternut squash
2. 1 8 oz. can of chicken stock (vegetable may be substituted)
3. 1 bunch fresh thyme
4. 1 small onion - diced
5. 2 Tbls butter
6. 1 jar Oregon Growers
and Shippers Apple Butter
7. Salt and black Pepper
8. 2 Tbls Olive oil (Extra Virgin is best)
9. 1 large roasting pan
10. 1 medium stock pot
• Preheat your oven to
375 degrees F.
• Find largest chef’s knife, cut the squash
in half lengthwise and scoop out the seeds.
• Find a roasting pan that can hold the squash
cut side down. Sprinkle the inside with salt, pepper,
and olive oil.
• Place squash cut-side down tucking a few sprigs
of thyme in the hollow space.
• Cook 45 min or until the flesh is soft.
• After 45 min - discard the thyme and scoop out
the orange flesh into a bowl.
• Get out a pot and add 1 Tbls of the butter and
the diced onions to it.
• Cook over medium low heat until the onions are
soft but not browned (3-5 min).
• Add cooked squash and chicken stock, a few more
sprigs of thyme (yes, sticks and all) and simmer for
• Remove thyme sprigs - most of the leaves
will remain in the soup see - and puree in a blender
• 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.
To Serve - ladle 1 cup
of soup into warm bowls and garnish with a spoonful
of OGS Apple Butter - it will melt in and give
the soup a magical flavor with hints of cinnamon and
You can make this several days
ahead - just be sure to add the Apple Butter prior
to serving or it will lack the magic.