Winter Market Bounty: Butternut Squash Soup



Welcome to the first official day of winter! After taking a break to tackle
Fall Semester’s Finals I’ve got another great simple soup to warm your bones and tickle your taste buds with this season. It’s been a blessing this year to have not just one, but two indoor fall/winter farmer’s markets to source delicious local food.


Sustainable food is not seasonal here in Lincoln, as these markets are made possible by collaborative efforts of  Old Cheney Farmer’s Market, Community CropsOpen Harvest Co-Op, and of course all of the wonderful local producers! I was able to easily find some excellent squash, beets, hot peppers, carrots, mushrooms, and of course goat cheese! Keep an eye out for more recipes and producer spotlights of their awesome efforts they bring to market for the rest of us to enjoy!



  • 1 Large Butternut Squash peeled and diced into 1 inch cubes
  • 3 Medium carrots sliced
  • 6 Medium tomatoes
  • 2 Tsp
  • 2 cups of water
  • 4 tablespoons olive oil
  • 3 teaspoons cinnamon
  • 2 teaspoons salt
  • 2 tablespoons honey



  1. Heat 2 tablespoons of olive oil in a medium pot
  2. Sauteé tomatoes and carrots until soft
  3. Add squash and the rest of the olive oil, continue cooking until squash is moist and soft
  4. Add cinnamon, salt, and avocado
  5. Fold in Avocado and use emulsion blender or batch blend in a table top blender until smooth
  6. Return to pot over heat and add water and honey until the soup has a creamy texture.
  7. Serve hot or cold and enjoy!

One Comment Add yours

  1. Hey Tom, this looks awesome! Thanks for sharing it!

    Liked by 1 person

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