Fall brings the best comfort food — warm soups, roasted veggies, and all things cozy. Even when the air starts to chill and vendors pack up their goods for the last time in the market season, our farmers and makers are still hard at work growing, harvesting, and preparing local products that keep us connected through the colder months.
If you’ve still got some market produce stashed away (or you’re stocking up from other local markets), now’s the perfect time to put that butternut squash to good use. It’s one of those versatile, nutrient-packed vegetables that just feels like fall — sweet, creamy, and comforting.
Here’s one of our favorite go-to recipes for this season:
Butternut Squash Soup
What You’ll Need:
1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
3 cups vegetable or chicken broth
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon ground nutmeg (optional, but so good)
½ cup coconut milk or heavy cream (for that silky texture)
How To Make It:
Heat olive oil in a large pot over medium heat. Add the onion and sauté until it’s soft and fragrant, about 5 minutes.
Stir in the garlic and cook for another minute.
Add the cubed squash, broth, salt, pepper, and nutmeg. Bring it all to a boil, then lower the heat and simmer until the squash is tender — about 20 minutes.
Carefully blend the soup until smooth (an immersion blender works great, or you can use a regular blender in batches).
Stir in the coconut milk or cream, taste, and adjust your seasoning.
Serve warm, topped with a drizzle of cream, pumpkin seeds, or a sprinkle of fresh herbs if you’re feeling fancy.
Even during the quieter months, we love seeing how folks use their market finds in their own kitchens. If you make this soup, tag us in your post on social media so we can share it!
Stay warm, eat local, and we’ll see you next season at Thomasville Farmers Market!