As winter arrives in Colorado, roasted butternut squash soup is being highlighted as the December Colorado Proud Recipe of the Month. The dish features locally grown winter squashes such as butternut, acorn, and spaghetti varieties, which are harvested in the fall and remain available through the colder months.
The recipe comes from Farmer Maria Culligan of Berthoud and includes roasted butternut squash blended with carrots, red bell pepper, shallots, garlic, fresh herbs, spices like turmeric and paprika, ginger, broth, and coconut milk or half-and-half. The soup is garnished with olive oil and pepitas.
The recipe directions advise roasting the vegetables at 400°F until caramelized before blending them into a smooth soup. Adjustments can be made to taste with salt and pepper.
A suggested wine pairing for this dish is a Zweigelt from Sauvage Spectrum in Palisade. This wine won “Best in Show” at the 2025 Governor’s Cup and is part of the event’s collection this year. For those preferring non-alcoholic options, Daddy’s Homemade cinnamon vanilla syrup can be used to create a Ginger Bread Latte.
Colorado residents interested in sourcing local ingredients are encouraged to use resources such as the Farm Fresh Directory or visit ColoradoProud.com for more recipes.
