Squash is easy to grow in any garden. My Iowa garden is no exception. I always have a bumper crop of butternut squash every fall. So here’s my favorite Squash Soup. This recipe makes 3 quarts! Add croutons for a dash of flavor and crunch.
Farm to Table Butternut Squash Soup
Tools You’ll Need:
- Knife & cutting board for vegetables
- Fry pant to brown onions & spices
- Pot to warm soup
- Immersion blender or blender
Bake @ 400˚ for 50-60 minutes
- 3# butternut squash cut in ½ with seeds removed
OR Bake @ 425 for 60 minutes on foil lined baking sheet
- 3# butternut squash poked with long for 9 times
- Then cut in ½ and remove seeds
Saute´ in 1T Olive Oil
- 2 large onions, chopped
- 1 bulb garlic, chopped
- 2 T fresh thyme, chopped
Add & Heat
- 4 C chicken broth
- 3 T minced fresh parsley
- ½ t salt
- ¼ t pepper
Blend & Then Add
- 1 C whipping cream
Squash Soup Cooking notes:
- It is more efficient to bake the squash for this soup than other methods. Just cut it in 1/2 and scoop out the seeds. Place the squash meat-side down in a 9X13 glass baking dish with about a ½ inch of water.
- You can substitute 2 t dried thyme and 1 T dried parsley for fresh. I had to do this for the recipe pictured. It all turned out.
- While the squash is baking, chop the onion fine and then saute´ the onion, garlic, and thyme in 1 Tablespoon olive oil until translucent. Pour in the chicken stock.
- After the squash has cooled, scoop out the squash and put in a large stockpot that has everything in it except the whipping cream.
- I highly recommend you use an immersion blender! I use mine many times more than a regular blender for soups. Here’s a link to one that is similar to mine.
- Stir in the whipping cream after the soup is complete.
Details About How to Harvest and Store Squash
I pick the squash when the skin is hard (can’t dent with a fingernail) and the color is a nice over-all tan. Be sure to leave at least one inch of stem when you pick the squash.
I then sit the squash upright in the garage when the air temperature is still 80-85 degrees for 10-14 days. If the temperature dips in the evening, I’ll bring it into the house overnight. This process will cure the squash so it will last for up to 3 months! My squash is then stored in the basement furnace room until I need it to make soups, chips, and all sorts of squash dishes! The squash I used for this recipe is around 3 months old. It’s still good!