Recipes
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Butternut Squash Soup

A creamy, sweet, autumnal soup using homegrown squash, onions, garlic, and herbs.

Ingredients

  • 1 large butternut squash, peeled and cubed
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1–2 tbsp olive oil
  • 4 cups vegetable or chicken stock
  • ½ cup cream or coconut milk (optional)
  • 1 tsp thyme or sage
  • Salt & pepper
  • Optional: nutmeg, roasted pumpkin seeds, chili flakes, apple slices

Method

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Swaps & variations

  • Creamy: add cream or coconut milk
  • Spiced: add nutmeg or curry powder
  • Savory herb: use sage or rosemary
  • Sweet: add roasted apple or maple syrup

Storing & freezing

Refrigerate 4–5 days. Freezes up to 3 months (without dairy).

Grow it yourself

  • Butternut Squash Plant after frost in warm soil.,Needs full sun and plenty of space for vines.,Mulch to retain moisture.,Water deeply once per week.
  • Onions Plant early spring; keep weed-free.
  • Garlic Plant in fall; harvest mid-summer.
  • Thyme & Sage Perennial herbs; drought-resistant.,Sage prefers drier conditions.
  • Squash: row covers early protect from vine borers.
  • Diatomaceous earth helps with slugs.
  • Garlic spray repels many pests on squash leaves.
  • Sage and thyme deter beetles and cabbage worms.
  • Butternut Ready when skin is hard, color is deep tan, stems begin to dry.,Cure in warm, dry place 10–14 days.

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