This past summer I grew what I called baby Butternuts because they were no more than 6-10” long. When early September arrived, I had plenty of the mini squashes. It took two days to wash, peel, dice and freeze four-gallon plastic bags full of home-grown squash. All for my garden-to-table Butternut soup for Thanksgiving dinner. And it was worth the effort including the yellow fingertips. 

If you like a creamy, hearty soup, this one is for you. Click the link for the recipe.

Simple Roasted Butternut Squash Soup by Natalie Perry, 8/20/2024, thepioneerwoman.com