RecipesUSA 
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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