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Autumn Vegetable Soup

  • 2 (2 lb.) butternut squash
  • 4 carrots, peeled
  • 1/2 lb. parsnips, peeled
  • 1 lg. onion, thinly sliced
  • 1 clove garlic, chopped
  • 1/4 c. brown sugar
  • 1/4 c. unsalted butter
  • 9 c. chicken broth, divided
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • salt and pepper to taste
  • fresh sage or parsley, for garnish


Preheat oven to 350°. Halve the squash lengthwise and scoop out the seeds. Place into a large roasting pan, cut side up. Chop carrots and parsnips into small pieces and place around squash, along with onions and garlic. Sprinkle squash with brown sugar and dot all over with butter. Add 2 1/2 cups of broth into pan and cover. Bake about 2 hours or until vegetables are soft. Remove from oven and allow to cool, uncovered. Scoop squash out skins and place into a 6 quart heavy soup pot. Add rest of vegetables and the remaining broth. Season with cinnamon, nutmeg, salt and pepper. Bring to a boil, reduce to a simmer and let flavors combine for 10 minutes. Puree the soup in batches until very smooth. Return the soup to the 6 quart pot. Add extra broth to reach a pourable consistency. Heat until soup returns to a slightly bubbly temperature. Cook just to where it starts to bubble. Serve hot soup in bowls garnished with a few sage leaves or sprinkled with chopped parsley. Good with club crackers.