Autumn is in full swing, and you know what that means: Lake Tahoe Markets is bursting with the colors, scents, and flavors of the season. Crisp air, golden leaves, and an abundance of beautiful produce—each Market Bag a tribute to fall’s generosity. And leading the parade of autumnal delights? Butternut squash, the golden queen herself.

With its naturally sweet, nutty flavor and silky-smooth texture, butternut squash is the kind of ingredient that practically begs to be turned into something comforting. It shines brightest in a steaming bowl of butternut squash soup—velvety, golden, and deeply soothing. Each spoonful is like a warm hug, layered with roasted depth and a whisper of spice.

This isn’t just soup—it’s a celebration. A ladleful of fall’s bounty, gathered from local fields and lovingly simmered into something that nourishes body and spirit. Whether you swirl in a touch of cream, sprinkle toasted pepitas on top, or serve it alongside crusty sourdough, it’s the kind of dish that makes you grateful for the season.

So order a Market Bag, grab your favorite pot, embrace the season, and let the butternut bliss begin. 

Butternut Squash Soup

Nothing says Autumn quite like this creamy, comforting butternut squash soup

3-4 lb. butternut squash
1 Granny Smith apple
1 Tbsp. butter
3 Tbsp. olive oil
2 yellow onions, chopped
4 carrots
Salt and pepper, to taste
40 oz. chicken stock
¼ cup heavy cream
1/8 tsp. paprika
¼ tsp. ground cumin
Garnish with sour cream, roasted pepitas, fresh herbs
 
Cut the squash in half and remove the seeds. Place the cut side down on a foil-lined sheet pan.  Cut apple the apple in half and remove seeds and place on the same sheet pan as the butternut squash.  Place the sheet pan in a preheated 400-degree oven and bake for 45 minutes or until the squash pulp is tender remove the pan from the oven to cool. Scoop out the squash and apple.  Place butter and oil in a Dutch oven over medium heat. Add chopped onions, carrots, and salt and pepper to taste, cook for 20 minutes.  Add squash, apple, and chicken broth and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Remove from heat and allow to cool.  To puree the mixture you can use an immersion blender, a blender, or a food processer.  Return mixture to the Dutch Oven. Stir in cream, paprika, and cumin, and simmer for 10 minutes.  Garnish with sour cream, pepitas, fresh herbs.

–Jill Rozier, Lake Tahoe Markets

www.laketahoemarkets.com