Recipe of the Week

From a recipe by Ann (PhilsAnn) in Parsonburg, Maryland
on the Farmgirl Connection™.

bowl of butternut squash soup

Butternut Squash SoupIris flourish

Prep Time: 15 minutes
Cook Time: 35 minutes
Makes: 6 servings



T butter



cup chopped onion



garlic cloves, minced



medium butternut squash (or other winter squash), peeled, seeded, and cut into 1″ cubes



Granny Smith apple, peeled, cored, and diced



cups low-sodium chicken or vegetable broth


cups apple cider



cup apple brandy (optional)


t salt



t minced fresh thyme or ½ t dried



t pepper

  1. In a large pot, melt butter over medium heat. Add onion and garlic, and sauté for 5 minutes. Add squash and apple and sauté another 5 minutes.
  2. Increase heat to high, add remaining ingredients, and bring to a boil. Reduce to a simmer, cover, and cook until the squash is tender, about 30 minutes.
  3. Remove from heat. In two batches, transfer soup to a blender and puree until smooth. Return to pot to warm.

Soup can be held in refrigerator for up to three days or frozen.


Butternut and other winter squash have very hard skin and can be intimidating to peel if you try to peel them whole. This is what I do instead:

Cut the squash into bite-size pieces with a heavy knife, then use a small paring knife to peel the pieces individually, OR cut the squash in half, roast it, and scoop out the flesh with a spoon.

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