Harvest to Table: Cozy Butternut Squash Soup Recipe for Fall
As summer says its last goodbyes, I’ve wrapped up the season's garden harvest, pulling in a handful of butternut squash. Now, I have to say, butternut squash has a special place in my heart—and my kitchen! While my own garden harvest was a bit modest, I’m still thrilled to gather what I have. Plus, in a beautiful twist of garden generosity, a dear friend with an abundant crop shared some of hers with me, doubling my squash stash!
With this cozy supply of butternut, I’m diving into a recipe I’ve been eyeing for ages: homemade butternut squash soup. I didn’t create this recipe myself—it’s actually one I discovered on Pinterest—but I’ve added a few tweaks to make it just right for my style of cooking. See the original recipe here.
So, here’s a little recipe to bring a touch of warmth to your autumn evenings:
Creamy Butternut Squash Soup
Perfect for a cozy fall dinner!
Serves 2
Ingredients
- 2 cups roasted butternut squash (peel, dice, and roast until tender!)
- 1/2 small onion, diced
- 1/2 cup shredded carrots
- 2 cloves garlic (I use fermented garlic for a rich flavor)
- 2 Tbsp cultured, grass-fed butter
- 2 cups chicken bone broth (or vegetable broth – homemade bone broth is my go-to!)
- 1/2 cup cream, milk, or half and half (whole, grass-fed milk works great here)
- 1/2 tsp thyme
- 1 tsp onion powder
- 1 tsp garlic powder (optional)
- 1/4 tsp cayenne pepper (add more if you like a little heat!)
- Salt and pepper to taste
- Pinch of dried parsley and red pepper flakes for garnish
- Grass-fed cheddar cheese to crumble on top
Directions
- Prep the Squash: Peel and dice your butternut squash, then coat with butter, beef tallow, or bacon grease, seasoning with salt, pepper, and spices. Roast at 350°F until tender.
- Build the Soup Base: In a saucepan, melt butter, then add onions and carrots, cooking until onions are translucent. Add garlic and cook a few more minutes.
- Simmer: Pour in the broth and herbs, letting it all simmer on low until the squash is ready.
- Blend it Up: Remove from heat, add the roasted squash and milk, then blend until smooth with an immersion blender (or any blender you have).
- Finish and Enjoy: Top with cheddar, parsley, and red pepper flakes. Dive in and enjoy that cozy, creamy goodness!
This soup is such a delicious way to savor the season, and I hope it warms your heart as much as it has mine. Let me know if you try it, and happy cooking!