Butternut Squash Soup with Spiced Popcorn



WHO: Josh Tomson, Executive Chef of The Lodge at Woodloch

INSTAGRAM: @Woodloch

JOSH’S GUEST-WORTHY RECIPE: Butternut Squash Soup with Spiced Popcorn

WHY? “This recipe is super simple, and unique. It’s a classic winter dish your guests might be expecting, but you can surprise them with your garnish, which in this case, is some quickly made spiced popcorn!”


For the soup:

2-3 butternut squash, peeled and chopped

1 Spanish onion, chopped

2-3 apples, peeled, seeded, and chopped

1 knob of celery root, peeled and chopped

2 Tbsp blended oil

Salt and pepper

1/2 cup brown sugar

1 tsp ground cinnamon

For the popcorn:

1/2 tsp ground nutmeg

1 tsp fresh thyme and sage

1/2 cup buttermilk

2 quarts of vegetable stock

1 container of soy milk

2 Tbsp maple syrup

1 quart of popped popcorn (spiced with cinnamon, nutmeg, and maple sugar)


Sauté first four ingredients—squash, onion, apples, and celery root—in vegetable oil for 5 to 10 minutes. Add salt, pepper, cinnamon, nutmeg, brown sugar, thyme, and sage.

Add buttermilk, vegetable stock, soy milk, and maple syrup and simmer until squash is tender. Blend until smooth, and top off with spiced popcorn as garnish.

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