Today’s weather makes me crave a cozy sofa, big blanket, good book, candles, and a bowl of warm soup.
Therefore, the first thing I did this morning, even before enjoying this delicious breakfast or coffee, was to make another batch of perfect butternut squash soup. 
This is my nickname for a soup recipe I discovered last weekend on a can of Farmer’s Market butternut squash I found in my pantry. I considered adapting the recipe, adding my own twist on the basic recipe, but realized that this recipe seemed too easy and spot on to want to change.
The ingredient list is short and sweet, only requiring 9 ingredients.
The steps are simple and leave your home smelling like fall for hours afterwards. The result is sheer perfection, a creamy and heartwarming soup that is the perfect starter for dinner or lunch addition. I normally would normally link to an existing recipe versus posting it on my website, but unfortunately Farmer’s Market doesn’t include this recipe on their website.
Farmer’s Market Organic Butternut Squash Recipe
6 servings
Ingredients
1 15 oz can Farmer’s Market Organic Butternut Squash
14 oz organic broth
1 medium organic onion
2 diced organic carrots
1/2 teaspoon baking soda
1/3 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon pepper
2 cups organic half & half (I only used 1/2 cup)
Recipe
In a large pot add broth, diced vegetables, baking soda, salt, cinnamon, and pepper. Simmer uncovered for 10 to 15 minutes until the vegetables are soft. Transfer cooked mixture into a food processor or blender and blend until smooth. Return to pot. Add butternut squash and half and half. Simmer uncovered for 10 minutes and serve warm.
Question: What is your favorite Fall or Winter soup? Do you have a recipe you’d like me to share with readers?
Yum! This is my favorite soup for fall/winter … I can’t wait to make your recipe now! 🙂 Thanks and cheers to Ashley for having awesome taste and a great blog!
I just made squash soup last night! I can’t find the recipe online, but I think my sister’s mother-in-law got it from one of her Junior League cookbooks. I didn’t have curry powder on hand, so I substituted some cumin, red chili pepper, a dash of cinnamon and a dash of nutmeg! It’s so delicious, so easy and perfect for fall!
Ingredients:
1 onion chopped
1/4 cup butter
1 cup chopped peeled granny smith apple
4 tsps curry powder
2 cups cooked yellow squash
2 1/2 cups chicken broth
1(5oz) can evaporated milk
1 tbsp lemon juice
Salt and pepper to taste
Recipe:
Sauté onion in butter until tender. Add apple and curry powder. Cook 5 minutes. Add squash and chicken broth. Bring to a boil. Reduce heat. Cook for 15 minutes. Process mixture in blender or food processor in batches until smooth. Stir in evaporated milk and lemon juice. Season with salt and pepper.