How to Blanch & Freeze Butternut Squash

Butternut squash soup is one of my favorite meals. Last fall, we preserved our butternut squash by blanching and freezing in portions needed to make our favorite butternut squash soup recipe (from the Magnolia Table cookbook, first book). I would share the recipe, but it isn’t mine to share! It can be found on the Magnolia website on the blog under “Low and Slow Soups and Stews.” There are many versions out there so it’s fun to make and sample!

We had many butternut squash this season! I ended up freezing 16 bags of squash, each containing between 2 and 2.5 pounds of cubed squash! It has been so handy to just go to the freezer and grab a bag, toss in a few extra ingredients, and cook!

After picking, I like to wash my squash off with water, then peel it using a potato/vegetable peeler. I wash it first to avoid getting any dirt on the parts of the squash I’m going to use.

Next, cut off the ends and then slice the squash lengthwise (you should have two long halves). Use a spoon to scoop out the “guts” (seeds and soft stuff surrounding the seeds). Cut up the squash into about 1 inch cubes.

While you are cutting, bring a pot of water with a sprinkle of salt to a boil. I like to weigh and portion out my cubes before boiling so I am able to get the weight before they are wet. The recipe I use calls for a 2.5 pound squash, so I figure without the skin and “guts” the amount I need for the soup is between 2 and 2.5 pounds.

In small batches, boil the cubes for 3 minutes. Use a slotted spoon to transfer to ice bath (bowl of cold water and ice) immediately after 3 minutes is up to stop the cooking process. Allow to sit for a couple of minutes, then transfer onto a clean towel and allow to air dry until you are ready to freeze.

Line a cookie sheet with parchment paper and transfer the blanched squash onto the cookie sheet, spreading out into a single layer. Freeze for a few hours, then transfer to a freezer bag. Try to get as much air out of the bag as possible before sealing it. Remember to label your bag with the contents and date/year!

Good luck and happy preserving!