Butternut Squash Soup
As the weather begins to get colder, soup is a perfect way to keep warm. In our medium and large veggie boxes this year, we sent our favorite variety of butternut squash. This squash plant produces a ton of delicious squashes to enjoy throughout the winter season. This butternut squash soup recipe is very easy to make and delicious for the whole family to enjoy.
HARVESTING YOUR SQUASH
Squash plants produce a ton!
Squash plants produce lots of fruit! It is incredibly rewarding to see your vegetables grow, but can sometimes be overwhelming.
You might be thinking "What am I going to do with all of this buttenut squash?" But don't worry, you do not have to eat it as soon as you harvest! Pick your squashes when the rind is hard and glossy. It will be uniform in tan color, if there are still green parts on your squash, they are not ready to be picked yet. Leave 1 inch of the stem left on the squash when harvesting.
Do not feel like you have to eat your squashes all at once. If stored in a dry area and routinely turned, they will keep for 3 to 6 months.
BENEFITS OF BUTTERNUT SQUASH
Butternut Squash is packed with potassium, vitamin C, and magnesium! Eating butternut squash can decrease the risk of obesity, diabetes, and heart disease!
Butternut Squash Soup Recipe
- 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
- 1 tablespoon olive oil, plus more for drizzling
- ½ cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
- freshly ground black pepper, to taste
- 3 to 4 cups vegetable or chicken broth, as needed
- 3 tablespoons of butter
Heat oven to 425 F. Cut squashes vertically in half, remove seeds, and drizzle with olive oil. Add salt and pepper to taste, flip squashes face down and roast for 40-50 minutes. You want the squashes to be cooked through and soft enough to blend.
In a large pot, heat up 1 tablespoon of olive oil. Chop your shallot and garlic cloves, then add to the pot. Stir occasionally, cook until soft and golden brown. Broth, butter, nutmeg, maple syrup, and salt to the pot and let simmer. This is to warm up the broth before adding it to the blender.
Cut squash into cubes and remove the skin. Add broth and squash to a blender and puree until it is the consistency you desire. We suggest adding broth slowly to determine if you would like a thinner or thicker soup.