A Taste of Fall

As we fly through October, the weather gets colder and grey days seem to outnumber our sunny ones! Though many get the blues when the sun hides its face, cold and rain are things I’ve learned to look forward to. Where I’m from, it rarely gets cool enough to enjoy a good bowl of hot soup (which is a real shame because my mom is the queen of soup!).

To help those of you avoid those cold, rainy day blues, I have an incredible recipe for wonderful butternut squash soup to which my friend introduced me the other day. Not only is it simple enough to make in a college dormitory kitchen, the recipe (which I’ve posted below) makes a generous portion! When we made our batch, the butternut squash, garlic, and onions were all from Market Shares, making this soup even more delicious. The natural sweetness of the squash blends perfectly with the garlic and onions; if it’s too sweet for you or if you just want to add another flavor to the mix, sprinkle some gorgonzola cheese on top.

For those of you in college dorms, this soup really is ideal. While the squash, onions, and garlic bake in the oven, you can study, clean your room, or even attend a choir rehearsal (as I did!). All of the utensils required are standard, except perhaps the blender… Ask around. I’m sure someone has one you could use (and maybe you could promise a cup of yummy soup in return).

This soup is simple, flavorful, and makes for a perfect pick-me-up on those cold, wet days. Enjoy!

Katie Hay
BMSP Volunteer Fall 2014


Total Time: 1 1/2-2 hours
Prep: 25 minutes
Bake: 1 1/2 hours + standing

Makes: 8 servings (2 quarts)


3 pounds unpeeled butternut squash
2 large unpeeled onions
1 small garlic bulb
1/4 cup olive oil
2 teaspoons dried thyme
3 to 3-1/2 cups chicken or vegetable broth
1/2 cup heavy whipping cream
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Sprigs fresh thyme, optional


1. Preheat oven to 350°. Seed the squash, and cut it into eight large pieces. Place cut side up in a 15x10x1 inch baking pan. Cut 1/4 inch off tops of onion and garlic bulbs (the end that comes to a closed point).

2. Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1 1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.

3. Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.

Recipe retrieved from: http://www.tasteofhome.com/recipes/butternut-squash-soup


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