Butternut Squash Soup

8/11/2025

This was a summer full of parties, celebrations and family gatherings. We had so many things to celebrate and boy did we ever.🥳🎉 We partied so much that we depleted nearly all of the food that I had stored in both of the commercial sized freezers in my basement.(FYI: that's a LOT of food.🤣) Lucky for me, I've got a very generous friend with a prosperous garden who shared copious amounts of vegetables with me this month so I could start to restock my freezers.🍅

I'd been a little overzealous when I was picking up butternut squash out of the garden because when I saw all of my fresh squash sitting in a giant pile on my kitchen counter - I got slightly overwhelmed.😬😅 A quick google recipe search was all it took to turn that emotion into genuine excitement about the squash possibilities though. So much squash - so many options.😅 I decided to turn my freshly picked butternut squash into soup and pasta.

I thoroughly enjoyed my week of cooking giant pots of butternut squash soup and making and freezing butternut squash ravioli. (Check back Wednesday for the ravioli recipe.😉) Roasted butternut squash soup was the perfect thing to make now and store in my freezer for the cooler days ahead. That's not to say that we didn't eat a couple of bowls of it while it was simmering on the stove but I still had plenty to put in the freezer.

Butternut Squash Soup
2 Tablespoons olive oil
1 white onion, peeled and quartered
4 cloves garlic, peeled and minced
2 cups chicken broth
1 carrot, peeled and sliced
1 Granny Smith apple, cored and diced
3-4 pounds butternut squash, peeled, seeded and diced
1 sprig fresh sage
1/8 teaspoon cayenne
pinch of ground cinnamon
1 can unsweetened coconut milk
salt and pepper to taste