Roasted Butternut Squash Winter Soup

Winter cooking on the farm is slow and practical. It’s about using what’s already on hand, warming the kitchen, and letting simple ingredients do the work. This roasted butternut squash soup came together on a cold day, with some squash that I got from bartering with another farm and some used coffee grounds.

Instead of discarding them, we used the grounds to gently infuse the broth — adding depth and balance to the natural sweetness of the squash, apple, and roasted garlic. The result is a comforting, creamy soup that feels familiar, with just enough earthiness to make it interesting.

Ingredients

• 1 medium butternut squash, halved and de-seeded

• 1 medium onion, quartered

• 1 large carrot, peeled and cut into chunks

• 1 medium apple, peeled, de-seeded and quartered

• 4 cloves garlic

• 2 tablespoons olive oil

• ½ teaspoon very finely ground coffee (used coffee grounds, dried well)

• ½ teaspoon ground cumin

• ¼ teaspoon cinnamon

• ¼ teaspoon nutmeg

• 1 can of coconut milk (Approximately 1½ to 2 cups)

• 2 cups vegetable or chicken broth

• Salt and pepper to taste

Instructions

1. Prepare the vegetables
   Preheat the oven to 400°F (200°C). Put the apple, carrot and squash (skin side down) on a baking sheet. Add the garlic and onion to the cavity of the squash. Drizzle with olive oil and season lightly with salt and pepper.

2. Roast
   Roast for 35–45 minutes, until vegetables are tender and lightly caramelized.

3. Bloom the spices
   Transfer roasted vegetables to a large pot, scrapping the squash from its skin. Add the coffee grounds, cumin, cinnamon and nutmeg. Stir gently over low heat for about 30 seconds to release their aroma.

4. Add broth
   Pour in the broth and bring to a gentle simmer. Let cook for 10 minutes to allow flavours to meld.

5. Blend
   Add the coconut milk, stir, then remove from heat and blend until smooth using an immersion blender or standard blender.

6. Finish
   Season with salt and pepper to taste.

Notes from the Farm Kitchen

• Make sure the coffee grounds are fully dried and finely ground for the smoothest texture.

• This soup pairs beautifully with crusty bread on a winter evening.

• It is even better the next day!

This soup is a reminder that even the smallest leftovers — like coffee grounds — can still bring warmth and depth when used with intention.