From Tablescape to Table

Turn decorative autumn squash into a healthy, comforting Golden Harvest Butternut Soup, packed with flavor and seasonal goodness.

Every fall, my home is filled with the warm, golden glow of butternut, acorn and every squash in between. For years, I used these beautiful gourds as part of my autumn tablescapes — lining the dining table with their cheerful orange, yellow and green hues, never thinking much about what lay beneath their tough skins.

One chilly October, curiosity (and a desire to waste less) inspired me to transform my decorative squash into something delicious. And that’s how Golden Harvest Butternut Soup became a seasonal staple in my kitchen.

This soup is as nourishing as it is comforting. Butternut squash is loaded with vitamins A and C, both powerful antioxidants that support immune health — perfect for the colder months. The addition of sweet onion and garlic brings anti-inflammatory benefits, while fresh ginger adds a zing and aids digestion. Cream cheese and apple juice create a creamy, slightly sweet base, and the apple pie seasoning gives each spoonful a hint of cozy spice.

When my son was a baby, I made a version of this soup for him, hoping he’d like it. After his first taste, he gave me a big, gummy grin and eagerly reached for more. It quickly became a favorite.

The process is simple and rewarding: roast the squash, onion and garlic over fresh rosemary and sage until caramelized and fragrant. Blend with chicken stock, cream cheese, apple juice and spices until silky smooth. A swirl of heavy cream and a sprinkle of fresh sage finish each bowl. This is best served with crusty, buttered sourdough, ciabatta, focaccia or Italian bread.

Now, every fall, I look forward to using those once purely decorative squash for something far more satisfying — filling my home with the aroma of roasting squash and sharing bowls of golden soup with family and friends.

Print Recipe

Golden Harvest Butternut Soup

Turn decorative autumn squash into a healthy, comforting Golden Harvest Butternut Soup, packed with flavor and seasonal goodness.

Course

Soup

Cuisine

Fall

Keyword

butternut squash, cream cheese, onion, sage

Servings

Servings

Ingredients

• 1 large butternut squash
• 1 large sweet onion
• 1 garlic head
• 4 whole stems of fresh rosemary
• 4 whole stems of fresh sage
• salt and pepper
• vegetable oil for coating
• 3 cups chicken stock
• 4 ounces cream cheese
• 1 cup apple juice
• 1 teaspoon fresh grated ginger
• 4 teaspoons heavy whipping cream
• fresh sage leaves for garnish
• crusty buttered bread (I prefer to use sourdough)

Course Soup Cuisine Fall Keyword butternut squash, cream cheese, onion, sage Servings Servings Ingredients 1 large butternut squash 1 large sweet onion 1 garlic head 4 whole stems of fresh rosemary 4 whole stems of fresh sage salt and pepper vegetable oil for coating 3 cups chicken stock 4 ounces cream cheese 1 cup apple juice 1 teaspoon fresh grated ginger 4 teaspoons heavy whipping cream fresh sage leaves for garnish crusty buttered bread (I prefer to use sourdough)

Instructions

1. (You will need and emulsifier) Preheat the oven to 350 degrees F.
2. Scatter the rosemary stems around on a greased baking sheet.
3. Slice the butternut squash in half and rub both halves with vegetable oil. Lay the two halves, cut side down, on top of the herbs on the baking sheet.
4. Slice the onion in quarters, rub them with vegetable oil. Put the quarters on top of the rosemary on the baking sheet too.
5. Slice the garlic head in half, rub both halves with vegetable oil and lay the two halves, cut side down on top of the herbs, on the baking sheet alongside the squash and onions.
6. Sprinkle it all with salt and pepper, drizzle with a bit more vegetable oil and bake for 1½ hours.
7. Once complete, remove the baking sheet to cool.
8. When you can touch the veggies, you will want to put the onions in a large deep pot, squeeze the garlic cloves into the pot (they should be soft enough to squeeze right out of the pods), and scoop the flesh out of the squash and put it into the pot. Discard the rosemary, but it’s ok if some pieces stick to the vegetables.
9. Add the chicken stock, cream cheese, apple juice, apple pie seasoning and grated ginger to the pot.
10. Use the emulsifier to combine all the ingredients and create a silky-smooth texture.
11. Simmer the soup over medium/low heat for 10 minutes.
12. Serve in hearty soup bowls, drizzle the top with 1 teaspoon of heavy whipping cream, garnish with fresh sage leaves and serve alongside crusty buttered bread.