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Butternut Squash Soup

Makes 6 servings

Butternut Squash Soup
  • 2 Tbsp extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 medium (3-4 lbs) butternut squash, peeled, seeded, and cubed
  • 3 garlic cloves, chopped
  • 1 Tbsp chopped fresh sage
  • 2 tsp chopped fresh rosemary
  • ¼ tsp cayenne pepper
  • 3 cups vegetable broth
  • ½ c heavy cream
  • Mason Dixie Cheddar Biscuits
  • Toasted pumpkin seeds
  • Shredded cheddar cheese

How To Make

  • Heat the oil in a large pot over medium heat. Add the onion and sauté until they are soft. Add the garlic and cook for 1 minute. Add the squash, salt, and pepper and cook until the squash begins to soften, stirring occasionally, for approximately 10 minutes.
  • Add the sage, rosemary, and cayenne pepper. Stir and cook for 1 minute, until fragrant, then add the broth. Bring to a boil then reduce the heat to low and cover. Cook until the squash is tender, approximately 15 minutes.
  • Pour the soup into a blender and blend until smooth. Return to the soup to the pot and stir in the cream. If your soup is too thick, add ½ cup more broth and blend. Enjoy with Mason Dixie Cheddar Biscuits, roasted pumpkin seeds, and shredded cheddar cheese.

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