Farmers Market Meal: Roasted Butternut Squash Soup

I visit the farmers market nearly every weekend, Union Square in the summer and at the Armory in the winter, where I pick up bread, produce, fish, eggs, flowers and baked goods. I sometimes go to the market with a meal plan, but other times I just wing it and see what’s in season. Either way, I almost always feel that the meal I prepare after going to the farmers market is the best of the week because it’s filled with fresh, local ingredients. Right now thicker-skinned squash like butternut are coming into season, so today I’m going to show you how to make a tasty meal from one!


Roasted Butternut Squash, Onion and Garlic Soup

I love shopping the bounty of the farmers market and I purchased the butternut squash, garlic, onion, bread and cheese there. The roasted and well-seasoned ingredients in this soup give it a rich flavor that stands up well to freezing and re-heating. They also make your house small amazing. Pair it with some good bread and cheese and you’ve got yourself the perfect fall meal!

Serves 6-8


1 large butternut squash, peeled and cubed into 1-inch pieces
1 large or 2 small onions, peeled and chopped
1 large or 2 small cloves of garlic
Olive oil
Salt and pepper + spices of your choice (garlic powder, onion powder, rosemary, oregano and thyme work well)
2 quarts of vegetable broth (chicken also works fine)


  1. Pre-heat oven to 425 degrees.
  2.  Peel and chop butternut squash. Toss or spray lightly with olive oil, salt and pepper and other spices (I used the ones listed above). Place in a single layer on one or two baking sheets. Put into oven.
  3. Peel and chop onions. Toss or spray lightly with olive oil and salt and pepper. Put in oven on rack above squash.
  4. Cut the tops off the garlic cloves and nest them in tin foil. Pour a very small amount of olive oil on top of them and fold foil around them so they are completely enclosed. Put in oven next to onions.
  5. Let everything roast up for about 45 minutes to one hour, checking every 20 minutes or so to toss squash and onions so none get burnt.
  6. When the squash is tender and everything is roasty toasty, remove from oven and let cool a bit. Once the ingredients are cool enough to handle, put them in a large pot with one quart of broth and combine using an immersion blender. If you don’t have an immersion blender, use a food processor to process the ingredients in small batches. I find that processing the ingredients twice leads to the smoothest results.
  7. Once ingredients are pureed, put into large pot if they aren’t already there. Pour in the other quart of broth and heat through to combine flavors and warm for serving.
  8. Dish out the soup and serve with good bread (I highly recommend picking up some Iggy’s seven-grain or whole wheat sourdough) and some cheese (we went with Fiore di Nonno mascarpone burrata, but cheddar would work well too). Enjoy!

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