Harvesting Pumpkins and Canning Butternut Squash Soup for Winter

Pumpkin and squash harvest day

There’s something magical about autumn on the homestead. The air turns crisp, the leaves begin to fall, and bright orange pumpkins and golden butternut squash are ready for harvest. These hearty vegetables are not only beautiful on the vine, they are also staples for cozy meals all winter long. Knowing when to harvest pumpkins and how to turn your butternut squash into a rich, warming soup that can be safely canned is the perfect way to close the garden season.

When Are Pumpkins Ready to Harvest?

Pumpkins signal their ripeness in a few simple ways. The skin deepens to a rich, even color, whether that’s bright orange or a creamy tan, depending on the variety. The rind hardens to the point where your fingernail can’t pierce it easily. The vines themselves begin to wither and die back, leaving the fruit standing proudly on its own.

Harvesting on a dry day is best. Cut the stem with a sharp knife or pruners, leaving two to three inches attached to help the pumpkin store longer. Handle carefully, bruises can shorten storage life. After harvest, allow pumpkins to cure in a warm, dry spot for about 10 days. This toughens the rind and deepens flavor, making them last longer in storage.

Butternut Squash – The Perfect Soup Base

Alongside pumpkins, butternut squash ripens beautifully in autumn. With its sweet, nutty flavor and velvety texture, it makes the ultimate soup. While pumpkins are often roasted or baked, butternut squash lends itself perfectly to a silky, warming broth. And with the right preparation, you can preserve butternut squash soup for the colder months ahead.

2 min pre-boil all done!

 

Can You Safely Can Butternut Squash Soup?

Here’s the important part: butternut squash soup cannot be canned in its pureed form according to USDA guidelines, because dense purees may not heat evenly during pressure canning.

Instead, the safe method is to:

• Pressure can cubed squash in broth.

• When ready to eat, drain, blend, and season for fresh soup.

  
  

This gives you all the convenience of ready-to-blend soup, while keeping your preservation safe.

How to Can Butternut Squash in Cubes:

1. Peel and cube squash into 1-inch pieces.

2. Boil cubes in water or broth for 2 minutes.

3. Pack hot cubes into hot jars, cover with hot broth, leaving 1-inch headspace.

4. Pressure can at 10 lbs (adjust for altitude): 55 minutes for pints, 90 minutes for quarts.

Jars ready for storage

Serving & Storing

When winter winds howl, simply open a jar of squash cubes, puree with broth, and add your favorite spices or cream. Pair with crusty bread, and you have a meal that tastes like autumn sunshine captured in a jar.

How do you like to preserve your pumpkins and squash? 🎃 Have you tried canning butternut squash for winter soups? Share your tips in the comments—I’d love to hear how your homestead pantry is shaping up this season!