Canning Roasted Butternut Squash Soup

Name: Canning Roasted Butternut Squash Soup
Prep time: 1 h 10 min
Ingredients: 9 lbs. butternut squash, peeled, seeded, and cubed (13 ½ cups); 4 T. avocado oil, divided; 3 cups onion, finely chopped; 6 garlic cloves, minced; 10 cups chicken or vegetable broth; 4 cups water; 2 tsp ground nutmeg; 2 tsp ground ginger; 1 tsp salt (optional); 1 tsp black pepper

What do you call a squash that’s smooth as butter and sweet as a nut? You guessed it…butternut. Don’t you love to-the-point names? I do! The butternut squash has a fairly unique history, and has become one of my favorite hybrids. I especially love canning butternut squash in soups and more delicious recipes.

The History of Butternut Squash

Butternut squash was developed by Charles Leggett, who was not a professional breeder, but had moved from the city to the countryside where he could now grow his own food. Presented with this new opportunity, he was looking to create a squash big enough for a family, but smaller than a Hubbard squash, which I’m sure you’ve seen in the variety pumpkin bins in the fall.

He set out on his journey crossing a gooseneck squash with other varieties until he reached what he felt was “THE” squash. He then loaded up and went to market, where others were skeptical at first but were soon hooked by its buttery orange and dense flesh.

Why were they so in love with it? Little did they know at the time but this squash is not only convenient in size to feed a family, but it provided an abundance of nutrients as well! Butternut squash is a great source of vitamins A, C, fiber, and contain even more potassium than a banana. Did you know you can eat the seeds just like we do after carving our Halloween pumpkins? Butternut squash seeds are an excellent source of protein. Roast them just as you would pumpkin seeds for a healthy snack.

Instructions for Canning Butternut Squash

Butternut squash is also incredibly easy to preserve making meal preparation super easy. Even if you have picky eaters at home, you can get a little sneaky by hiding pureed squash in your spaghetti sauces or adding it to soup in small chunks. While butternut squash can last for months in dry storage, canning it will ensure enjoyment all year around until your next harvest! Here is a delicious way to enjoy canning butternut squash in soups and more.

Roasted Butternut Squash Soup Canning Recipe

Makes about 7 quarts or 14 pints

A smooth and velvety soup that captures the natural sweetness of roasted butternut squash. The caramelized flavors from roasting deepen the richness of the squash, creating a warm and inviting dish that’s perfect for crisp fall evenings. This nourishing soup is balanced with a hint of spices and makes a comforting meal when the temperatures drop.

Ingredients

9 lbs. butternut squash, peeled, seeded, and cubed (13 ½ cups)
4 T. avocado oil, divided
3 cups onion, finely chopped
6 garlic cloves, minced
10 cups chicken or vegetable broth
4 cups water
2 tsp ground nutmeg
2 tsp ground ginger
1 tsp salt (optional)
1 tsp black pepper

Instructions

Preheat the oven to 400°F (200°C). Toss the cubed butternut squash in 2 tablespoons of avocado oil and spread it on a baking sheet. Roast for 30-40 minutes until tender and slightly caramelized.
In a large stainless steel stockpot, heat the remaining 2 tablespoons of oil over medium heat. Add the chopped onions and garlic, sautéing until softened and translucent, about 5-7 minutes. Add the roasted butternut squash to the pot, along with the broth, water, nutmeg, ginger, salt (if using), and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer for 20-30 minutes, allowing the flavors to meld and the squash to soften. Using a handheld immersion blender, carefully puree the soup until smooth, but not thick. If needed, adjust the consistency by adding additional water or broth.
Using a funnel, ladle the soup into jars, leaving a 1 inch headspace.
Wipe the rims with a washcloth dipped in vinegar. Place the lid and ring on each jar and hand tighten.
Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process quart jars for 90 minutes and pint jars for 75 minutes.

For more soup, stew, and meals in a jar canning recipes be sure to pick up your copy of The Canning Diva Presents Meals in a Jar today! Have a canning question? Do not hesitate to message me on Facebook.

Happy Canning!
xo
Diane, The Canning Diva®