Butternut Squash Soup

Butternut squash soup is a delicious and savory comfort as the cold weather hits. 

I make this butternut squash soup for my family using the butternut squash I grow in my homestead squash garden.

How My Squash Is Grown

I generally have an extremely successful crop of butternut squash each fall.

My butternut squash seeds are sown in mid-May into hills under black plastic. The black plastic helps control weeds. I make sure the squash has plenty of water through the heat of summer.

Check out my VLOG on planting squash seeds into the black plastic.

In late August, the squash is ready to harvest.

The yield of butternut squash I can grow easily exceeds what my family can eat fresh in a single season.

What do I do with all that squash?

1. Roasting: I roast some of the butternut squash in the oven. I cut the squash in half and drizzle with olive oil. Roast at 425 degrees F. for an hour or until the inside of the squash is nice and soft.
2. Chunks: I cut the squash in half and cut the raw squash pieces into chunks. Freeze separately on a cookie sheet. Then, put squares into labeled freezer bags until you’re ready to use.
   I love to throw the chunks in with a roast. Delicious.
3. Fries: Raw butternut squash is cut into “fries” and frozen until you’re ready to use. Seriously, they taste just like sweet potato fries.
   I fry them in olive oil until they are nice and crispy. Season as desired.
4. Puree: After the squash is roasted in the oven, I put it into a food processor to make a puree. Puree should be nice and smooth. I freeze in freezer bags until I’m ready to use them.

I use the butternut squash puree to make butternut squash soup.

With the weather getting colder, it was finally time to try out my puree into a soup. So, I dug out my butternut squash and thawed it out. It took about 12 hours or so to thaw after being in the deep freeze.

Here’s How to Make Butternut Squash Soup:

Ingredients:
1/2 sweet onion, diced
4 tablespoons butter
6 cups butternut squash, peeled and cubed
3 cups chicken stock
1/2 cup heavy cream
1 teaspoon Paprika
Salt
Black Pepper

Directions:
Combine all ingredients and seasonings in a medium-sized crock pot. Melt the butter in a large saucepan.  Add additional salt and pepper as needed. Slow cook on low for 8-10 hours, stirring occasionally.

Sweet butternut and savory flavors combine to create a comforting feeling in your stomach.

What is your favorite soup comfort food?

~ Much Love ~

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