Meet Cynthia.

Welcome to Thyme To, a Lebanese cooking blog featuring recipes that are easy to produce and enjoy. Cynthia has a passion for growing her own vegetables, providing amazing food and hospitality, and bringing different flavors and spices into her Lebanese and Armenian dishes. 

Butternut Squash Soup

Butternut Squash Soup

Did you know that butternut squash is considered a pumpkin in Australia and New Zealand? I also found it very interesting that another word for it is gramma.

Butternut squash is a vegetable full of vitamins. One serving of it will give you 297% of your daily need of Vitamin A and 48% of your Vitamin C!

Over the years I have made this soup with lots of different condiments, but my favorite is when I add a sage pesto.

Butternut Squash

4 lbs butternut squash, cut

4 cups chicken broth

2 cups water

4 tablespoons butter

1 tablespoons soy sauce

1 tablespoons olive oil

4 whole endives, sliced (2 whole leeks, white parts only sliced)

2 large garlic cloves, minced

Salt and pepper, to taste

Combine the chicken broth, water and the squash in a medium pan and bring to boil. Meanwhile, melt the butter in a small pan add the garlic sauté for 2 minutes, add the endives and sauté for about 5 minutes. Add to the boiling squash mixture and simmer at a lower heat for about 20 to 25 minutes until squash is soft.

Let it cool slightly and with a hand blender inserted in the pot blend until smooth. You can also transport to a full blender if a hand blender is not available.

Sage Pesto

½ cup walnuts, toasted

2 garlic cloves

1 cup parsley or kale leaves

½ cup fresh sage leaves

¾ cup extra virgin olive oil

Mix all of the ingredients in a blender and puree until smooth.

Serve the soup warm with one tablespoon pesto in the middle of the bowl, and some nice crusty baguettes.


Green Lentil Soup Recipe

Green Lentil Soup Recipe

Fatayer With Spinach Recipe

Fatayer With Spinach Recipe