Butternut Squash Soup

Ingredients (Items in bold can be purchased at Grobe Fruit Farm when in season)

  • 2 Medium Butternut Squash, seeded
  • Olive oil
  • 1 medium onion, diced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup maple syrup
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • sour cream for serving (optional)


  1. Preheat the oven to 350 Degrees.
  2. Cut the squash in half and drizzle with olive oil.
  3. Place the squash open side down onto a baking sheet. Roast until the squash is tender, about 50-70 minutes.
  4. When the squash is almost finished roasting, add the onion to a large pot and drizzle with olive oil. Cook over medium heat until soft and lightly caramelized, about 7 to 8 minutes.
  5.  Removed the squash from the oven and scoop the meat from the skin. Add into the pot with the onion.
  6. Add the broth and heat the mixture until bubbling.
  7. Use an immersion blender to puree the soup in the pot until totally smooth.
  8. Add the heavy cream, maple syrup, salt, and parsley. Stir.
  9. Let the soup simmer for 5 more minutes. Taste test and add more salt if you would like.
  10. Serve plain or topped with sour cream and enjoy!