CSA Autumn Soups: Maple Butternut Squash Soup

Wednesday, October 24, 2018

We've had a locally-delivered CSA this year. And while I can't say we've been particularly exceptional at using up all our produce, the last few autumn shares were fantastic for soup makers.
The basic recipe for squash soups appears to be: sauteed aromatics (~1 onion, 4 garlic cloves) + 3 lbs produce + 32 oz broth + up to 1 Tbsp of spices + 1 c yogurt (or < 1/4c heavy cream) added after simmering for 30 minutes. I saved up one butternut squash from a previous week, and added it to a butternut squash from the following week. Using shallots as onions, basically followed this Slow Cooker Maple Butternut Squash Soup recipe from Betty Crocker. The cafeteria here makes a maple butternut squash recipe that is fantastic, and that was my aim here.

This soup is my favorite of the batch. Not quite maple-y enough, but a nice tummy-filling warmth aspect to it. Maybe dial back a pinch on the cinnamon.