Caramelized Onion and Butternut Squash Soup – Cary Downtown Farmers Market | Cary, North Carolina

Caramelized Onion and Butternut Squash Soup

Caramelized Onion and Butternut Squash Soup

Chef’s Corner

by Mitch Samples


Well gentlefolk, the end of the regular market season is upon us at last.  We will have our season ending market this coming Saturday, then take the Saturday after Thanksgiving off, but don’t hibernate just yet because the Winter Market will continue beginning on December 7th.


For the winter months the market will be open on Saturdays from 9 – noon.  The Chef’s Corner won’t be there every week, but we have something special planned for the second Saturday of every month through March and I look forward to seeing you on those days.


Our first Super Saturday will take place on December 14th where we will have hot chocolate, spiced cider and give you the opportunity to decorate some sugar cookies that Blue Moon Bakery has graciously decided to donate.


Saturday’s season closing recipe is just right for the cold months to come, so come on down to try some Caramelized Onion and Butternut Squash Soup to warm your soul.  See you Saturday!


Caramelized Onion and Butternut Squash Soup

2 medium white or yellow onions, Julienne

2 Tbs unsalted butter or olive oil

2 Tbs brown sugar

2 Tbs malt or apple cider vinegar

2 cloves of garlic, minced

2 lbs butternut squash peeled, cleaned and diced

6 Cups of Chicken or Veggie Stock

½ – 1 C heavy cream or milk

Salt and pepper to taste

Chopped parsley, toasted butternut seeds, and a dash of cayenne for garnish



  • Melt butter on medium high heat then add the onions.
  • Coat the onions in the butter or oil and cook stirring regularly. When they begin to caramelize reduce the heat to medium and continue cooking until they are uniformly tan in color.
  • Add in the garlic, the brown sugar and vinegar and cook until the liquid is reduced by half.
  • Add the butternut squash and the stock, bring to a low simmer and cook until the squash is very soft.
  • While the soup is cooking clean the squash seeds and roast them just like you would pumpkin seeds.
  • Puree the soup smooth with an immersion blender or food processor*
  • Add the cream or milk, and season to taste
  • Serve garnished with chopped parsley, the toasted butternut seeds, and a dash of cayenne.


Please write to with any questions regarding this recipe

Open Saturdays | April-Oct: 9a.m. - Noon | Nov-Mar: 9a.m. - Noon | 135 W. Chatham St., Cary, NC