the pitchfork kitchen - squash & herbs summer soup

Food is simple and it is beautiful.  Having grown up as a city girl who turned around and married a farmer, I have come to appreciate growing that it is on your table.  And so I want to share this with you.  Which is why once a week (that is the intent although life can get in the way sometimes) I will publish The Pitchfork Kitchen—simple recipes from our table. I hope you like them as much as I do.  And something tells me that if you are visiting this blog about gardening, you very well may like them.


And to kick things off, today I am sharing one of my fall favorite soups— Squash + Sage Soup. Now you may be wondering why I am posting a fall season soup in the summer.  And the answer is simple.  If you like in the Midwest right now, you have noticed the fall season-like weather.  It has been #sweaterweather for sure!  My mind and body are SO CONFUSED right now!  But especially my tastebuds.  Clean summer salad just do not feel right, and so I came to a compromise—make my favorite soup more summery yet still comforting. And the result is simple and delicious with just the right amount of comfort.  The secret is in the spices and the herbs I used giving the soup a slightly warm yet floral layer of deliciousness.  You will not regret it.  ** I like to make this soup in the fall by combining squash and parsnips for a richer, earthier flavor. 



Butternut Squash & Herbs Soup by The Pitchfork Kitchen 


  • 2 lbs butternut squashed, peeled and cubed. 
  • 4 tablespoons olive oil
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1/3 cup light cream
  • 1 tablespoons freshly squeezed lemon juice
  • 1-1/2 tbsp chopped sage
  • 1-1/2 tbsp chopped thyme
  • Salt and freshly ground black pepper

Cut the squash into small (1/2-inch) cubes and set aside.

In a large saucepan over medium heat, pour the olive oil, and add the onion.  Cook sauté until soft and translucent. Add the garlic, thyme and herbs, and cook until fragrant, 1 minutes longer (do not let it burn or it will give the soup a bitter aftertaste).

Add the chicken broth and let it come to a rolling boil.  Add the squash, salt and pepper to taste and cover.  Let it cook, stirring occasionally, until the squash is tender-- 20 minutes.

Remove the soup from the heat and using an immersion blender, purée until smooth.  Return the pan to the stove, stir in the half-and-half and lemon juice and heat through, 1 to 2 minutes.

Taste and adjust the seasoning, then ladle into serving bowls. Enjoy!