Saturday, December 29, 2018

Homemade Butternut Squash Soup

I LOVE butternut squash soup.  I buy an organic brand at our local grocery store called Pacific for $3.49 a box on a regular basis.  I pack 16 oz. in my lunch in my favorite thermos.  This summer I grew butternut squash in my garden.  Here's part of the harvest that has been sitting on my kitchen counter since about October. 

I cleaned them and took out the seeds.  I sliced them and brushed them with olive oil.  I baked them at 350 degrees for about an hour.  After they baked I scooped out the pulp and put it in a container in the fridge.  Tomorrow I will puree it with cooled broth in the blender and put it into Ball quart jars.  These jars can be used in the freezer.  I will freeze it until I need it in my lunch.  Half a jar fits into my thermos perfectly.

I'm not in to seeds.  The chickens love them.

Even the stray cat that I feed every day and named Betty was interested.  We've had so much rain this year.  Don't worry, they get to free range outside the fence for a few hours per day to find all those good bug.  I just have to watch out for the FOX family and the HAWKS...

The four ducks were busy swimming in their sandbox pool.  It was 55 degrees in Ohio today!  They love the muddy mess.

I'm linking up at Clever Chicks Blog Hop #265 with Kathy.  She's the Chicken Chick!


  1. I now make Butternut squash soup in my new Instantpot. A lot less mess, cooks quick, and I use an immersion blender. Love the soup!

  2. I don't have an Instapot--yet. My neice got one for Christmas. She is a teacher and a busy mom. I'm waiting until this spring for her to tell me all of the things she makes in it. Since I'm a substitute teacher, our hours are about the same almost every day. I still don't know what she would make in the instapot that I wouldn't make in the crockpot.

    Time will tell. :)

  3. Fifty-five degrees in December is amazing. It was 7 degrees in Utah today.