10/23/2026
Many of the pumpkins and squash that we grow are considered among the tastiest, like the giant cushaw squash and the slate-blue Jarrahdale pumpkins. Ernesto's favorite thing to do with them is make squash soup, and he was kind enough to share his recipe:
Ernesto’s Butternut Squash Soup
Ingredients:
1 butternut squash
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon ground ginger
4 cloves garlic, peeled
½ onion, peeled and roughly chopped
Vegetable or chicken broth, as needed
Salt and pepper, to taste
Butter and fresh parsley for garnish
Directions:
Preheat the oven to 400°F.
Cut the squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet. Roast for 45–60 minutes, or until the flesh is easily pierced with a fork.
Let cool enough to handle, then scoop the flesh into a blender.
Add the sage, rosemary, ginger, garlic, and onion. Pour in enough broth to help the mixture blend smoothly.
Purée until smooth, working in batches if needed.
Transfer to a pot. Bring to a gentle simmer and cook until the flavors have blended. Add more broth to reach your preferred consistency.
Season with salt and pepper to taste.
Serve hot, garnishing each bowl with a pat of butter and fresh parsley.
If you try it, let him know what you think!
Do you cook with pumpkins and squash? What do you like to make?
