Seasonal - Fall / Seasonal - Winter / Soup

Butternut Squash Soup

8 Servings

Prep time: 15 minutes | Cook time: 2 hours

Kid-Friendly

Diet Style

GF
LF
V+
V

Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Chef’s knife
  • Large mixing bowl
  • Shallow baking dish
  • Aluminum foil
  • Food processor or hand/immersion blender

Ingredients

  • 1 ½ lbs. butternut squash
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 medium apple (sweeter is recommended but any will do)
  • 2 cups vegetable broth
  • 2 teaspoons curry powder
  • 2 teaspoons grated ginger, freshly grated
  • Small Pinch of ground nutmeg
  • 14oz can light coconut milk
  • Freshly ground pepper to taste
  • Kosher salt to taste
  • Pumpkin seeds, croutons, and/or parsley for garnish

Directions

  1. Preheat oven

    Preheat the oven to 375º.

  2. Cut and prepare squash

    Cut squash in half and place halves, cut-side up, in a foil-lined, shallow baking dish. Cover tightly with more foil.

  3. Bake squash

    Bake for 30–50 minutes, until you can easily pierce the flesh with a knife.

  4. Let cool and set aside

    Let cool for 5–10 minutes then scoop out into a large bowl and set aside.

  5. Preheat oil

    Heat about half the oil in a stockpot.

  6. Sauté onion

    Once the oil is hot, add the onion and sauté over medium-low heat until golden (about 8–10 minutes).

  7. Add additional ingredients to stockpot

    Add the apple, squash flesh, broth, and spices. Cover and continue to simmer for about 10 minutes until the apples are tender.

  8. Purée soup mixture

    Transfer the solids to a food processor with a slotted spoon, working in batches if needed. Process until smoothly pureed, then transfer back to the stockpot.

  9. Add milk to soup

    Stir in the coconut milk and return the soup to a gentle simmer.

  10. Cook on low

    Cook over low heat for 5–10 minutes, until the soup has heated through.

  11. Season and serve

    Taste and season with salt and pepper as needed. If you're serving immediately, top with your garnish(es) of choice, and enjoy!

Chef Gary in YMCA chef uniform

Chef's Note:

You can do steps 1–4 a day or two in advance and keep them covered in the fridge until you're ready to prepare the soup. If you have a hand/immersion blender, you can use that in place of a food processor. Soup can be made up to two hours in advance and sit, covered, on the stove. Heat through on medium-low heat until warmed through once you're ready to eat.

If you don’t have coconut milk, you can substitute cashew, almond, or even heavy cream!

Nutrition Info

Per Each Serving

  • Calories

    154

  • Fat

    7g

  • Saturated Fat

    3g

  • Protein

    3g

  • Total Carbs

    21g

  • Fiber

    8g

  • Sugar

    8g

  • Sodium

    310mg

  • Cholesterol

    13mg