Fall Squash Soup


by Francesca Patterson

Can anybody tell me something that sounds better than chilly weather, your favorite pullover, and a comforting, warm bowl of squash soup? To me, that’s the beauty of fall and it’s amazing harvest. This could be made with the classic Butternut Squash but a kabocha squash or an acorn squash will work exactly the same.
This is a really simple recipe that I am sure many people already have their own version. I wanted to post this because it is my favorite go-to for whenever I want an uplifting treat. It’s warm, sweet, and savory which fulfills most of my cravings. Kids love it just as much as adults, because there’s nothing intimidating about it. Bright orange, undeniably creamy, and with a hint of fall spirit, fall squash soup is a seasonal no-brainer. Add whatever you wish to this recipe, and try mixing different kinds of squash to see which one you like the best.
  • 1 large butternut squash (peeled, seeds removed, cut into chunks)
  • 1 large yellow onion
  • 2 asian pears (chopped, peed, seeds removed)
  • 3 cloves of garlic
  • 1/2 tsp of nutmeg
  • chicken or vegetable stock
  • olive oil
  • salt and pepper (to taste)
  • Sour cream (optional, garnish)
  • Pumpkin seeds (optional, garnish)


  1. Preheat oven to 400 degrees. Add a light coating of olive oil to a baking sheed and roast butternut squash in a single layer for about 35-45 minutes, or until soft.
  2. In large pan, saute onions until translucent, about 6 minutes. Add garlic and asian pears, chicken stock, and butternutsquash and allow to to cook for another 5 minutes.
  3. With a blender, and in small batches to avoid burns, scoop about a cup at a time from the pan and blend until smooth.
  4. Serve warm or cold, suggested with a dollop of sour cream and pumpkin seeds.
    Makes about 5 cups, stores in fridge for about 5 days. This freezes well.



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