There are so many delicious ways to use fall squash! Here are a few ideas:

  1. Roast it: Cut the squash into small wedges or cubes, toss with a little oil and your favorite spices (such as garlic, rosemary, or chili powder), and roast in the oven at 400°F until tender and caramelized.
  2. Make a soup: Peel and chop the squash into small pieces, and then simmer it in a pot with some broth, diced onions and garlic, and your favorite spices until the squash is tender. Use an immersion blender to puree the soup until smooth, and then serve with a sprinkle of fresh herbs or a drizzle of cream.
  3. Use it in pasta dishes: Cut the squash into small pieces and sauté it with some diced onions, garlic, and your favorite vegetables (such as bell peppers or kale). Toss with cooked pasta, a little bit of the pasta cooking water, and some grated cheese for a satisfying and flavorful meal.
  4. Grill it: Slice the squash into thick rounds and brush with a little oil. Grill over medium-high heat until grill marks form and the squash is tender. Serve with a sprinkle of sea salt and a drizzle of balsamic vinegar.

Here’s a simple and flavorful squash soup recipe that’s perfect for fall:

Squash Soup Recipe


  • 1 large butternut squash, peeled and chopped into 1-inch pieces
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 quart chicken or vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • Chopped fresh herbs (such as parsley, cilantro, or basil) for serving (optional)


  1. Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  2. Add the squash, broth, cumin, coriander, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce the heat to low and simmer until the squash is tender, about 20-25 minutes.
  3. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender and blend until smooth (be sure to hold the lid down with a towel to prevent any hot soup from splashing out).
  4. Return the soup to the pot and season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.


Photo by Jezebel Rose on Unsplash

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