Jeff Crump’s Butternut Squash Soup a Hit with My Kids


On September 13, 2013, we did a Telephone Town Hall talking to over 4,000 people in Burlington about the Greenbelt and local food. Guest chef, Jeff Crump shared the recipe for one of his favorite soups – a classic butternut squash soup. Last weekend, my kids and I made it. It was delicious and a great family activity. My two-year-old son and four-year-old daughter (who asked me to mention that she has since turned five) helped scoop out the seeds, puree the cooked squash and onions, and try it three times without any arguments because they had helped make it.

Okay, I know Elmo says you need to try "new" foods twice, but in our house we try foods three times (every meal) because that is how we help our taste buds grow up. Because...

  1. The first time you are so busy making a face you can’t really taste it

  2. The second time it is a new flavor or texture and your mouth might be surprised

  3. The third time you can actually taste it and enjoy it

draft-rectangle-1a.jpgWe chatted about the importance of our local farms and farmers in the Greenbelt, about whether there were any dinosaurs on the farms, and how nice it is for Mommy to work for the Greenbelt and help make sure we have clean air and water, healthy local food, and lots of great protected green spaces to play. We have started out Soup Sundays early, and I'll be looking for another kid-friendly recipe two weeks from now (because this weekend is the "BIRTHDAY PARTY!" and Rapunzel is coming.) 

So, thank you Jeff! I hope it's alright that I am sharing my version of the recipe I remember you describing during the Telephone Town Hall.

  • 1 butternut squash – cut in half, scoop out seeds, coat with sage butter (I added some brown sugar) and baked for 45 min
  • 1 onion – diced and slowly simmered until the onions caramelize
  • Vegetable broth – I used low sodium, and have no idea how much – maybe a cup or a cup and a half

We put the onions and the baked squash (minus the rind) into a pot and used an immersion blender to puree, and then we added the vegetable broth and let it simmer. I think Jeff garnished with parsley but we didn't get that far--instead, we had it with some very agreeable toast fingers.

It was a nice Sunday.

- Susan Murray, Vice President, Communications & Operations

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