Flexible Squash Soup for fall
There is no denying the satisfaction of having a warm, comforting soup to enjoy during a cold day. This particular soup allows for customization based on your family’s preferences and the ingredients available in your pantry.
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A warm comforting soup is such a beautiful, nourishing blessing at the family table during the cooler months. This soup was originally on a detox site, but we’ve adapted it to fit the farm fresh feels we are all craving during the winter months! The majority of the ingredients can be found on our website like the potatoes, onions, celery, butternut squash and whatever pork add-ins you’d prefer. We love having a pork (fresh) or ham roast and using the leftover bits of meat in the soup– plus the rich broth for cooking the veggies!
The staples like salt and herbs can be found in bulk on Azure Standard to make sure you are never out of stock on these basics!
Basic Adaptations for Soups
Change the cooking method:
Short on time?
Cook in the instant pot
Looking forward to simmering on the stove?
Use the dutch oven
Love morning meal prep?
Use the crockpot!
Typically for soups where all ingredients are uncooked:
Instantpot=1 hour
Dutch oven = 3 hours
Crockpot= 8 hours low
Change an ingredient you have on hand:
When this meal was prepared for the photos, I still had 2022 squash puree I wanted to move out of my freezer. I added it from frozen to my crockpot about 3 hours before the greens.
You’ve got half a bag of spinach near spoiling in the fridge?
Use it.
You’ve got some ham broth and bits and pieces of ham leftover?
Cook the soup in the broth and add the meat bits!
One of my favorite tips is to always keep containers of squash puree in the freezer. This quickly plops into the soup pot! We follow Wholefed Homestead’s method in Freeze Fresh, and use these containers!
Customize the flavors by swapping or including an ingredient:
Just like noted above, you can use up or add in almost anything in your fridge to fit your taste buds and use up those odds and ends. That’s why soups are amazing, they can take any add-ons!
Try these popular substitutes: Italian Sausage, subbing another squash type, spinach
As you are off to the kitchen to prep this soup, be sure to subscribe to our email list so you don’t miss out on new tips, tricks and products from our acreage!
Farm to Table Squash Soup
Ingredients
- 2 cups butternut squash
- 2 cups diced carrots
- 2 cups diced potatoes
- 2 cups chopped celery
- 2 cups lentils
- 1 large onion
- 5 cloves garlic
- 10 cups broth
- 2 teaspoons herbs de Provence (or oregano and sage)
- 2 teaspoons salt
- .5 cups high quality olive oil
- 3 cups kale, chard or spinach
- 1 cup parsley (optional, great health & flavor benefits!)
- 1 dash sherry, red wine or lemon juice
Instructions
- 1. Place first TEN ingredients into a crockpot, instant pot or dutch oven.
- 2. When all items are tender, place about 4 cups in a blender to smooth and thicken. Alternatively you can use an immersion blender. Blend to your desired consistency. Add the .5 cup olive oil at this point to help emulsify (creamy, yum!) the soup.
- 3. Add in the kale, parsley and any cooked meat you'd like here.
- 4. Turn off the heat and let it set for just a minute– or overnight! Soup is always better left over!
- 5. Top each bowl with some parmesan cheese and be sure to serve with a nice thick slice of sourdough bread lathered in butter.
