Cozy Recipes for Fall: Butternut Squash Soup

Whether you’re ladling it into mugs for a chilly porch lunch or pairing it with crusty bread and a sharp cheddar for dinner, this soup is a seasonal favorite that never goes out of style. It’s the kind of recipe that fills the house with warmth and the freezer with future meals!

Classic Butternut Squash Soup

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Ingredients (Serves 4-6):

• 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed

• 1 medium onion, chopped

• 3-4 cloves garlic, minced

• 2 tablespoons olive oil or butter

• 4 cups vegetable or chicken broth

• 1/2 cup raw milk cream (or heavy cream)

• Redmond salt and pepper to taste

• 1/2 teaspoon ground nutmeg or ceylon cinnamon (optional, for warmth)

• Optional garnishes: toasted pumpkin seeds, fresh parsley

Instructions:

1. Prep the Squash: Peel and cube the butternut squash. (Pro tip: Microwave the whole squash for 2-3 minutes to soften for easier peeling.)

2. Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add onion and garlic, cooking until soft and fragrant (about 5 minutes).

3. Cook Squash: Add cubed squash and broth. Bring to a boil, then reduce to a simmer. Cook until squash is tender (15-20 minutes).

4. Blend: Use an immersion blender (or work in batches with a regular blender) to puree until smooth.

5. Season: Stir in nutmeg or cinnamon, cream (if using), salt, and pepper. Adjust seasoning to taste.

6. Serve: Ladle into bowls and add garnishes like seeds or herbs. Serve with crusty bread for a cozy meal.

Tips:

• If using homegrown squash, cure for 10-14 days after harvest (as discussed earlier) to enhance sweetness.

• Around here, we lean savory—not sweet—so our butternut squash soup skips the usual nutmeg and cinnamon.

• We turn our leftovers into a hearty meal by adding sourdough noodles and cubes of pork tenderloin. It’s more of a full supper than a soup, and just right for chilly evenings on the farm.