Cookin' With Chef Kyle Williams

Your body will thank you for making this winter detox soup.

February 2020

Could your body use a healthy winter cleanse? Whip up a pot of Chef Kyle’s detox butternut squash soup. It’s so warm and satisfying, you may mistake it for comfort food. 

Detox Butternut Squash Soup

MAKES – ½ gallon (64 oz) 


  • 1-2 butternut squash, whole fresh
  • 4-6 cups vegetable broth or water
  • 1 cup yellow onion, diced
  • 2 tablespoons ginger, peeled & chopped
  • 1 tablespoon garlic, peeled & chopped
  • 1 tablespoon thyme, fresh, chopped
  • 1 tablespoon basil, fresh, chopped 
  • 1 tablespoon maple syrup
  • 1 teaspoon turmeric
  • 2 tablespoons curry powder
  • Salt and black pepper, to taste
  • Extra virgin olive oil, as needed


  1. Preheat oven to 425 degrees.
  2. Cut squash in half and scoop out seeds. Then coat with olive oil, salt and pepper.
  3. Bake in oven, cut side down, for 25-30 minutes.
  4. When fork tender, remove from oven. Scoop out meat and discard the skin.
  5. In a large soup pot, on high heat, add a small amount of oil. Then sauté the onions and garlic for 3 minutes.
  6. Deglaze the pot with broth or water. 
  7. Add the remaining ingredients. If too thick, add more liquid.
  8. Reduce heat to medium-low and simmer for 30 minutes with lid on.
  9. Remove from the heat. Puree using a kitchen blender or handheld blender. Add 1-2 tablespoons of extra virgin olive oil while blending.  
  10. Pour into serving bowls and season to taste. Top with garnish if desired.   


Mix the following ingredients in bowl with a splash of extra virgin olive oil. Season with salt and pepper.

  • Pumpkin seeds
  • Radish
  • Parsley leaves


Butternut squash comes in all different sizes. Adjust your liquid depending on what size squash you select. Not a curry fan? Omit it.

From the kitchen of Chef Kyle Williams.

Bon appétit!

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