Seasonal Soup Recipe From the Granary

By on September 21, 2015 Categories: From the Granary

For a Fall Fragrant Home

Place one orange sliced, 3 cinnamon sticks, 3 star anise pods, and a vanilla bean split in half on a sheet pan and place in a 250 degree oven for 30 mins to an hour.

Take out of the oven and place on your stove top and let the smell fill you house.

Warm up with our Seasonal Soup Recipe from the Granary:

  • 6 tablespoons chopped onion
  • 4 tablespoons butter
  • 6 cups peeled and cubed butternut squash
  • 2 cups water
  • 4 cups chicken stock or broth
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 2 (8 ounce) packages cream cheese


  1. In a large saucepan, sauté onions in butter until tender. Add squash, water, stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Add salt and additional ground black pepper to taste if desired.

Serve with toasted crusty bread, pitta, baguette, and a side salad and you have a delicious fall meal.

From all of us at The Granary