soup · Best in fall
Butternut Squash Soup
The autumn soup everyone makes and almost no one makes well. This version: roast the squash first, bloom the spices in butter, and finish with a touch of cream. Silky, deeply flavored, and nothing like the flat versions made by just simmering squash in broth.
Ingredients
🌱 From Your Homestead
- butternut squash (2 medium, about 3 lbs total)
- fresh sage (4 leaves, fried in butter for garnish)
🛒 From the Store
- onion
- garlic
- vegetable broth (4 cups)
- heavy cream (1/4 cup)
- butter
- nutmeg
- cinnamon
- smoked paprika
- salt
- pepper
How to Make It
- Gather your ingredients: butternut squash (2 medium, about 3 lbs total), fresh sage (4 leaves, fried in butter for garnish), onion, garlic, vegetable broth (4 cups), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: butternut squash (2 medium, about 3 lbs total), fresh sage (4 leaves, fried in butter for garnish).
- Roast squash halves cut-side down at 400°F for 45 minutes until completely collapsed — don't peel raw squash, it's dangerous and unnecessary. The skin slides off after roasting in seconds.
- Cook for approximately 1 hr. Adjust to taste and serve 6 portions.
- Plate, enjoy, and share with your household!
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