A little trick I learned working in restaurant kitchen, put a damp towel or paper towels under your cutting board to to keep it steady while cutting

Love your videos! I've been canning for almost 50 years and still learn things from you. A little tip use a used canning lid to clean your seeds from squashes. Amazing how much easier it is.

Love those beautiful roses lm pretty sure Jim brought you.He is such a good man ,you two are a perfect pair.❤

Can’t wait to make this! Try adding red Thai curry paste and coconut milk for a spicy winter soup!

I love squash soup! Thank you for sharing!

This method makes so much sense - THANK YOU!! You are so inspiring! 💕

Beautiful Roses !!!

That looks absolutely delicious!!

Hello Rose.I just wanted tell you that you inspire and we feel at ease when trying your lovely recipes.I used to live in upper washington state.

Up late tonight. Can’t believe it ….was going to can mine tomorrow.love peeling it and roasting! Thank You!👏👏

This is a great video! Love butternut squash, will be making your recipe shortly. Thank you for sharing Pam!

Beautiful soup teacher.

Another wonderful video. I have already canned your Beef Stew and Beef Stroganoff. Tomorrow I'm going to can the Ground Beef but add taco seasoning. Keep the videos coming. You are awesome.

Another wonderfull canning opportunity! Tfs! Please stay safe!

I can't wait to make this. Yayay.. thank you..

Beaut soup. Making it for tea tonight. I have harvested 20 and they are stored in my shed. I particularly like squash, sweet potato, and carrot on their own with a bit of Chinese 5 spice added with cream at the end. You always make such delicious meals. I know it's for canning which I don't do. I make the recipes up the day I watch the video. Thanks a lot for adding a bit of variety to this old grumps diet. Best wishes to both of you. I am on me own and you brighten my day with each new video.

I love the approach with this recipe ... it's so simple and surprising more recipes aren't written this way. I'll certainly consider a similar approach when I do my next canning project. As always, thanks!!!

Yes!!! Experimenting with soup (or pasta!) is the best!!! It's great to find a spice that works or a new ingredient!! Have fun everyone!!! Thanks again Pam for another fun to watch, informative, well-explained video!!! Keep them coming!!! So appreciated!! I share them all the time!

Thank you for showing us how you open the jars. We are buying the ingredients tomorrow so I can try this one!!! Thank you! I was so happy when I logged on and there was a new video from you. Love watching them!

I grew my own butternut squash this year for the first time. Bumper crop! 😳😊. Can’t wait to make this! I finished canning 10 quarts of hamburger last week and made my first chili trying the hamburger! The hamburger was FANTASTIC! Working on beans tomorrow. I can’t believe I waited soooo long to learn how to pressure can foods. I suppose it’s when one is ready, the teacher appears. Thank you so much. Blessings to you and your husband. You are quite a team. Btw, he’s a keeper-those roses are beautiful! 🙏😊🙏

Today I got butternut squash for .69 per lb! I will be making this tomorrow! I already made your beef, chicken, pork chunks and ground beef canning recipes and all came out wonderful! Thank you for sharing your expertise!

This is my 'todays project', thanks so much for the help.

I just found you, and I love your video's, you are now my favorite youtube information about canning. Best wishes to your husband also. Thank you, I hope you are well, and safe. Heads up from the danger to the west of you.

I just canned this soup mix a few days ago and out of curiosity, I opened a jar and made the soup. OMG! I had no idea that butternut squash was so good, it is my first time trying it in any form. I was intimidated to even try to peel and cut into it but with your instructions and clear steps in the video, I managed it.. LOL Thank you so much, all of your recipes that I have tried are delicious, looking forward to trying many, many more. BTW..I love your hair this way..you look so young and happy! :)

I am having so much fun watching your videos. We love butternut squash soup as well. The other one we love is a roasted red beet soup.

No clues why I never thought of this! Great soup mix to have on pantry shelf. I suspect you could also make this mix up as dehydrated mix and vacuum seal. I never have added apples but surely will try. Thanks for the tips. My mind is swirling with ideas!

Just bought some squash so can’t wait to make this. Love your videos!👍

So I guess the Apple really did enhance the flavor! One of these days, I'm going to have to try this. To be honest, I have only had a squash soup one time, and I didn't care for it. However, your preparation made me want to try it again! Thank you!

Your butternut squash soup looks SO good!! Thank you for sharing!!!

I finally made this today and blended myself some after canning….yummy! Thank you for sharing this!

I’m glad I accidentally discovered your channel. Your videos are wonderful! Thank you so much

Wonderful video and recipe! Thanks so much for this demonstration!

Just brought in my first butternut squash from our garden and so excited to make this soup. I may buy more to can . Thanks for the great video and for using the week jars.

My own butternut squash recipe is so similar I will try canning the mix just like this! Such a good idea!

We grew butternut squash this year for the first time and are over-run!! This came at a perfect time!

An old fashion ice cream scoop works great!

Wow...love the end result

I guess it's about time to can up all my butternut squash since this video is from one year ago...Fall is the time for Winter Soup prep. I'm also making your split pea soup. You rock, Mrs Rose Red!

I had given up on Butternut squash. It was my favorite squash to eat, but the peeling part was such a pain that I avoided it. I got your peeler off Amazon and am delighted with how much better it works than the straight peeler. Thank you for your videos, they are priceless.

Pear is quite lovely in squash soup too

I just realized that instead of listening to your instructions on how to make the soup, I have been admiring how beautiful you are and how put together you look (always). You remind me of my late mother 😭. She was always well dressed, hair done and make up applied. 😩😩 ok, time to let the video run to the end and then starting it all over again.

I wound up with 21 butternut from 3 plants this year! I was looking to can some, and ran across this. I have them in the canner right now and know it will be amazing with the other veggies in there. Think I may try adding black beans and carmalized onions with mex spices when I go to use one. Thanks for the great info. I will have to look at your other videos!

I think the ..."apple" is used as a thickner due its "pectin.As you know mainly is found in the skin and in the core seeded .🥰

Looks like that would make fabulous baby food.

I use a little juice and zest to get a similar effect. It’s yummy!

I made this soup today! It's delish!

You are a welcome addition to my subscriptions! I have just started pressure canning and want to do soups! Thank you for making such great videos! I absolutely love your jars. And interestingly, I have the same lead crystal vase!!😁

I bought the peeler you suggested. It was so much easier for this task than the peeler I had been using!

great video. I don't care for squash but i bet it would be great with sweet potato instead. I love that you show how to use it after its canned. Your channel is my favorite. Thanks so much for making such great videos. I love them.

As usual you make a good video!

Rose you are so sweet and a great teacher. I have rheumatoid arthritis and my hands don't work as well as they use to so, I use a mandoline to peel my squash works great but not so much for potatoes.

Here in Australia we called them butternut squash/pumpkin interchangeably. Mum and I make soup one of two ways: Microwave the whole squash until the skin wrinkles slightly (stab holes in it first), slice it longways down the middle. Scrape out the seeds and then scrape out the flesh into a pan. We add butter, garlic, and some stock powder, and that's it. They are so sweet and tasty we find we don't need cream or anything else, although it is very easy to 'dress it up' with cream, shallots etc. The other way we prep them is to either bake them in the oven whole (or sliced in half, depending on the size) until the skin blackens a bit, and then follow the same process. I am very keen to start growing more of my own veggies and canning - I will have to try canning them like you are showing! thanks for another lovely video :)

I have never eatin B-nut Sq. A friend just gave me a huge 1. Was just watching and reading. Thanks for all the tips. Like it or not I'm canning it. I can't watch it go bad. So far, this video and the comment about roasting it for flavor. Have got my attention. You being a teacher really makes me a better student. I am a late learner, I believe longevity is on my side. Learning to can I find is the smartest thing I've ever done in life. I recommend it for absolutely everyone. GodBless All, XXXO

I like butternut a little sweet. I mix, onion, garlic, squash, a pear, and ginger with a touch of brown sugar. I made that up many years ago.

Get the same results by cutting one slit in squash, and then bake until tender. Skin will slough off, and it will be very easy to cut up. It will also have that nice roasted flavor. I even process like this to dehydrate my squash, rather than balance. Last fall I wanted to seed save. I cut a thin slice off of the blossom end, and then removed the seeds. They still roasted fine.

Had to watch this again 😁

I've got a candy roaster and three pie pumpkins that I grew in the greenhouse. (Inadequate pollination, so, small harvest... I could have grown them outside but didn't know how long they would take. New gardener. 🤷‍♀️) Anyway, this is perfect. I'm saving one "punkin" for pie. I might have to buy a few butternuts. Thanks for this. It sounds wonderful!

You post the best videos! This one is no exception. Thanks for taking the time to video what / how you do it. I have learned so much from you and truly appreciate you!!

thank you i have never done this now i must try thank you

I make my squash soup with Granny Smith apples and salt , pepper and cumin. Sometimes a little cayenne pepper. It’s pretty close to Martha Stewart’s recipe. So yummy.

Trying this one today. Wish me luck. I’ve missed you this summer. I watched all of your videos I think. Hope you are well

On my way to join you for dinner!

Would like to know how do you call the pot with colander where veggies were boiled,also how do you call the clips.I just want to purchase the weck jars the clips and the pot with the colander.Thank you very much for your knowledge,sharing and hard work.🙏🥰

Oh my, look how close you are to 100K subscribers!!

I bought a whole box of butternut squash today at the Mennonite market and will be getting together with one of the ladies to help me can it since my stove is not able to withstand a pressure canner

I always add a Granny Smith apple to My homemade butternut soup. You will definitely enjoy it!!! ❤️

The apple is amazing in this soup... Try a tiny pinch of chipotle or cayenne.... And I'll try adding potatoes... I'd never seen that before....

I love butternut squash! A couple of years ago, I was at one of our local farms here in southern NH and saw this very odd looking huge blue squash with very pebbled skin, called a blue hubbard. I don't know if you have ever tried it, but it is so sweet, it is almost like cotton candy. It is a hybrid between a butternut and a buttercup and was developed by the University of NH agriculture school years ago. The best opening method I have found is to place it in a garbage bag and drop on the garage floor (or use a hammer). If you ever see a small one, it is worth trying! I just put the pieces in the oven and bake it. I probably wouldn't use for canning as it would be too hard to cube and skin, but so worth the effort to eat fresh! I have butternut and blue hubbard squash that I took out of the freezer to dehydrate into powder. I think that I will use some of it to make a small batch of this soup for now because it looks great! Then in the fall, I will cube the new squashes and can as you have shown. I just started pressure canning in January, so all my squash is already mashed and in the freezer from last year. Thanks for the great video! I am making your split pea soup in the next few days - I have the ham bone in the stock pot now. We are about to have 5 days of rain upcoming. The garden is not producing yet, so it is a great time to can, dehydrate and clean out the freezer as much as possible! Thanks for your great videos and the variety that you do! Katy

Yummy!

I think I can do this same recipe with a pie pumpkin. Thanks so much.

What kind of jars are those that you packed first? Do you have a link to them where I can purchase some?

Great video. This soup looks so colorful and tasty! I am a little confused on one point - Blanching. Does blanching not require placing the vegetables in cold water after boiling? If so, why are the squash & potatoes still steaming hot? Moreover, does the celery not require blanching? In your beef stew video, you did not blanch the carrots, celery, or potatoes. When is blanching required??? Very confused!!

I always put apples in my butternut squash soup. It is one of my favorites! Doesn't the Vitamix heat soup just by letting it run for a few minutes?

Your soup starter looks beautiful. Thank you for this recipe. How much head space to you have for your WECK jars? Is it the standard 1 inch or is is less than that? Thank you.

You look so nice in the colour, as a vegan I am so excited to get some options for my pantry. Thank you. Question your broth was cold right (as in not boiling hot)?

I am so enjoying these videos and learning so much, thank you. Would it be ok to add red bell pepper to this recipe?

I think I remember my grandmother having some of those Weck jars! I have a couple of questions, if you have time to answer. I make butternut squash soup of of my own recipe. Mine does have apple in it and it and I use non-dairy milk in it such as cashew, almond or oatmilk. Would I be able to safely pressure can the completely-made soup?? Could I least can the vegetables along with the Apple?

My husband cuts the squash length-wise and then in half with his band saw. It makes it much easier to cut. I then peel it the big chunks..

Pam, I have been following you for awhile, but didn't see this video until today. The soup looks delicious after it is blended. You mentioned if you were cooking it from scratch for dinner you would roast the squash. Is there a reason it cannot be roasted when you are canning it?

yum thank you

Great videos, I’m interested in the Weck jars as they are about the only ones available this year until recently. Do they perform as well as the Ball jars? I like that they have reusable gaskets and glass lids. Thank you.

I enjoy your informative videos! While I didn't see it in the comments and perhaps this question has already been answered, I noticed that you filled all eight quarts and couldn't pressure can all of them. I've not found answer to this question online or in the canning books I have. Please keep in mind that it may well be found easily, but I haven't found it. So, with the quarts that don't fit in the canner, while waiting for the canner to be available, do you keep them warm in the oven or let them cool? Thank you again for your wonderful videos.

can i ask a question? is there a reason why you wouldn't completely make the soup and then put the soup in the jars? so you could just open it and heat it up? would it not last? what is the reason for just doing the veggies now and then making the soup later? is there a reason?

We love EVERY recipe of yours!😍 Why do you not roast the squash before canning to get that flavor since it's going to all be blended smooth? I'm a Vitamix Rep....love that workhorse 5200!!!

I think the soup turned out beautiful. I have a niece that really enjoys squash soup so I think I’ll make some for her birthday. She doesn’t do dairy products so I’ll just use the broth and she will likely forgo any dairy topping. Thank you so much for sharing!

Great video. Being able to have Winter Squash soup whenever I want in the year without overloading the freezer is one of the reasons I came to pressure canning, others being Baked Beans and Bacon and Jerusalem Artichoke soup. Unfortunately I can't any thing on the USDA guides regarding Jerusalem Artichokes (or other root veg such as parsnips) so I'm not sure if these are appropriate for pressure canning.

Would this recipe still work without potatoes? could you use turnips instead of butternut squash- really enjoying your recipes

Is there any safety reason why I can't raw pack the squash and potatoes with the celery, onions and carrots? I am going to use Georgia Candy Roaster Squash for this.

Would this same recipe be as good with pumpkin? I’ll have to check to see if there is a different processing time, but since they are both from the family of winter squash, I suspect it would be the same. Also, I happen to have 2 butternut squashes in my kitchen now and just purchased 4 small “pie” pumpkins. I wonder if I can cook the two together for this recipe.

Can someone please tell me what peeler she is using?

Question: did you soak your potatoes at all to remove the starch? Thanks!

What brand is your pot with the strainer, I need that in my life

One more Asian inspired option - replace cream with coconut milk or cream, apple sauce with splash of orange juice, add little bit of orange zest, dash of cumin and turmeric, and some grated fresh ginger. ;-)

Assuming if I were to put these in pint jars that I would process for 75 minutes? Please let me know if that is incorrect

I'm curious as to why not roast the squash before canning? Thanks for sharing

Can you purée the soup before putting it in the jars?

Could you please answer this question as I trust your answer more than others. I have a box of yellow squash I was going to can, but I just read it not not recommended. Is that true? Thanks you.

Wondering whether I could use sweet potatoes instead of regular potatoes. I try to avoid nightshade plants (potatoes are) as they don’t always agree with me.

When canning a double batch, how do you do the second set of jars? The ingredients will be room temperature and the water in the canner is hot. Thanks.

omg i love those jars do you know if i can get them in the uk? what are they called would love to mkae some to drop at my mum and dads house