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Griggstown Farm

Butternut Squash Soup

28oz
$11.00
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Fast delivery. Carbon-neutral 1-2 day shipping, frozen with dry ice in eco-friendly insulation.

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Diets & Lifestyles

Why You'll Love It

Smooth, comforting, and full of fall flavor — Griggstown Farm’s Butternut Squash Soup is crafted in small batches with fresh butternut squash, vegetable stock, and a touch of sour cream for richness. A hint of ginger adds gentle warmth and balance, creating a silky, well-rounded soup that feels like autumn in a bowl.

Made with simple, clean ingredients and no preservatives, it’s perfect as a light lunch, a dinner starter, or a cozy side for your holiday meal.

Ingredients:

Vegetable stock, Butternut Squash, Onions, Carrots, Celery, Butter, Sour Cream, Vegetable Oil Blend (Soybean Oil and Olive Oil Pomace with Annatto), Garlic, Brown Sugar, Honey, Thyme, Salt, and Black Pepper. CONTAINS: SOY.

Allergens:
  • Soybeans

How to Cook

Sous Vide Method: In a 4-quart pot bring, 2 quarts of water to a boil. Remove frozen soup from the cardboard container and place bag directly in boiling water for 25 minutes, or until the contents of the bag are fully cooked [165°F or hotter). Carefully remove the bag from the boiling water, for the contents will be hot, and serve.
Stovetop Method: Remove soup from cardboard container and cut the soup from the bag. Place frozen soup in a covered 2-quart pot over medium heat and allow to warm 15- 20 minutes. Once soup has come to a boil it is ready to be served. Enjoy!

IMPORTANT: MAINTAIN FROZEN UNTIL USE

Standards & Certifications

Nutritional Facts
Griggstown local poultry farm Rude family

About Griggstown Farm

Griggstown Farm in New Jersey produces all-natural, free-range poultry and game birds. Known for quality and flavor, their birds are raised with no antibiotics or added hormones and processed with care.

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How to Defrost

  • Cook Now

    Thin cuts and small portions can be cooked straight from frozen — no thawing needed.

  • Quick Thaw (<30 min)

    Keep sealed and place in cold water, changing every 30 minutes until thawed.

  • Larger Cuts (1–2 hours)

    Use the cold water method for roasts or bigger pieces to thaw safely and faster.

  • Best Results

    Thaw in the refrigerator 24–48 hours ahead for the best texture and flavor.