Wow! Yesterday was such a whirlwind! I had the opportunity to present yesterday with my dear friend, Tessa, as our alter ego, 2 Farm Girls at a Women’s Event called Straight from the Heart, presented by Farm Bureau. It is such a fantastic event, filled with great food, phenomenal speakers and lots of fun! The topic we spoke on yesterday was eating locally. We made four awesome batches of a spicy squash soup and a harvest salad. I’ll talk you through the squash soup recipe today and post Tessa’s amazing Harvest Salad recipe tomorrow! Enjoy!

Squash Soup


  • 2 butternut squash or an equivalent amount of other squash
  • 2 Tbsp butter
  • ½ a small onion diced
  • 2 cups chicken broth or equivalent amount of water and bouillon
  • spices of your choosing, I used cumin, oregano, chili powder, garlic powder and season salt
  • 1 container or log of goat cheese or an equivalent amount of a similarly creamy cheese.


  1. Cut your squash in half and scoop out the seeds. Brush with olive oil, poke several holes with a fork and roast at 400°F for 35 mins or until a fork easily punctures the squash.
  2. Remove from the oven and scrape the guts of the squash from the skin. Blend in a food processor or use an immersion blender until smooth. Set aside. You can also freeze the squash to use later.
  3. In a medium pan, melt the butter and cook the onions over medium heat until they are clear. About halfway through cooking them, add your spices.
  4. Once the onions are cooked, deglaze your pan by adding either the chicken broth or the water followed by the bouillon. Stir until mixed.
  5. Add the roasted squash into the sauce pan and cook for about 10 minutes over low heat stirring occasionally.
  6. After 10 minutes add in ¾ of the goat cheese and then stir for another five minutes, stirring occasionally.
  7. Ladle into bowls and then crumble some of the remaining cheese.

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