Seasonal - Fall / Seasonal - Winter / Soup
Butternut Squash Soup
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
- 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
Preheat the oven to 375º.
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.
Bake for 30–50 minutes, until you can easily pierce the flesh with a knife.
Let cool and set aside
Let cool for 5–10 minutes then scoop out into a large bowl and set aside.
Heat about half the oil in a stockpot.
Once the oil is hot, add the onion and sauté over medium-low heat until golden (about 8–10 minutes).
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.
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.
Add milk to soup
Stir in the coconut milk and return the soup to a gentle simmer.
Cook on low
Cook over low heat for 5–10 minutes, until the soup has heated through.
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!