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Butternut Squash Soup

I made this soup today to get in the mood for Fall.  The squash I received from Goodness Gracious Gardens had the most beautiful orange color of any squash I have ever made this soup with.  Baking the squash really helps to bring out the flavour of this tasty staple in my house.  I prefer my soup on the sweeter side, which is why I add the cinnamon and vanilla, but the soup has a natural sweetness inherent in the squash.  Enjoy and I hope this becomes a regular in your recipe rotation!  Optional ingredients are in italics and Co-Op ingredients are in parenthesis.

Doesn't the rich orange color get you in the mood for Fall?

1 butternut squash (Goodness Gracious Gardens)
1 c. milk (Trickling Springs)
1 tsp. vanilla
1 tsp. cinnamon
½ C. Apple Cider – this is optional

Wash your butternut squash and cut in half lengthwise.  Spoon out the seeds and discard (or compost!).

Place the squash in about ½ inch of water in a 9×13 pan with the rind in the water and the yummy orange center facing up.

Bake in a 400®F oven for about one hour or until the flesh of the squash is tender.

Remove from the pan and let cool for about 15 minutes or until you can comfortably handle the squash.  Scoop out the insides!

If you have an emulsion blender (i.e. a stick blender) proceed to the following. If you do not have an emulsion blender, place the squash innards into a blender or food processor and blend until smooth.  Once you have your squash puree, proceed onto the next steps.

Place squash innards into a 3 quart or larger stock pot.

Add the remainder of the ingredients to the stock pot.

Cook over medium heat until all ingredients are warm, take care not to boil.

If you are using an emulsion blender, proceed to blend the ingredients until you have a smooth texture.

Add more milk to thin the soup as you prefer.

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