There’s something magical about autumn in Pennsylvania—the crisp air, the vibrant foliage, and the comforting aroma of seasonal dishes simmering in the kitchen. There is nothing that says fall quite like a warm bowl of Butternut Squash Soup. But this isn’t just any soup—it’s a celebration of local flavors, straight from the heart of Lancaster County.
The Story Behind the Squash
Take a journey through the Shady Maple Farm Market, where the bins overflowed with golden butternut squash, each one grown just a few miles away. There’s a certain pride in knowing that the ingredients in your meal didn’t travel across the country—they came from the same soil that nurtures our community.
As you pick up a firm, vibrant squash, imagine the journey: from seed to harvest, tended by local farmers who pour their care into every crop. That’s the beauty of buying local—you’re not just getting fresh produce; you’re supporting the hands that make our region thrive.
Why Local Matters
Locally grown squash isn’t just fresher—it’s sweeter, richer, and packed with nutrients. When you shop at Shady Maple, you’re tasting the season at its peak. And trust me, that flavor shines through in this recipe.
The Recipe: Butternut Squash Soup
(Serves 4–6)
Ingredients:
- 1 large Shady Maple butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot & 1 celery stalk, chopped
- 4 cups vegetable broth
- Salt, pepper, nutmeg, and a splash of cream
Instructions:
- Sauté onion, carrot, and celery in olive oil until tender.
- Add garlic, then toss in your squash and spices.
- Pour in broth, simmer until squash is soft.
- Blend until silky smooth, finish with cream.
Serve with crusty bread and a sprinkle of fresh thyme. Every spoonful tastes like autumn in a bowl.
