Butternut Squash Soup

Published on November 13, 2019 | By
butternut squash soup

Cooking and sharing recipes and the table with friends is one of my favorite pastimes. My friend Cathy is a wonderful cook. Last week for the girls annual beach weekend she shared this rich, smooth and creamy butternut squash soup with us. This recipe is adapted from a recipe by Gimme Some Oven. You can make this soup ahead if you wish. Yummy served for lunch or dinner or as a first course at your Thanksgiving dinner. Serve up some comfort.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 cups vegetable or chicken stock
  • 3 cloves garlic, peeled and minced
  • 1 carrot, peeled and roughly chopped
  • 1 Granny Smith apple, cored, peeled, and roughly chopped
  • 1 medium (about 3–4 lbs) butternut squash, peeled, seeded and diced
  • 1 white onion, peeled and roughly chopped
  • 1 TBSP minced ginger
  • 1 TBSP coconut oil
  • pinch of ground cinnamon and nutmeg
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 TBSP honey
  • 1/2 cup canned (unsweetened) coconut milk
  • Optional garnishes: blue cheese, cooked and crumbled bacon, roasted pepitas

Instructions

  1. Peel, seed and cube the butternut squash. Place cubed squash on a foil lined sheet pan and toss with a little olive oil and sea salt. Bake in a 350 degree oven for about 20 minutes, or until soft and lightly browned.
  2. Sauté the onions, carrot, ginger and garlic in coconut oil over low to medium heat until soft.
  3. Place roasted squash, chopped apple, and cooked onion mixture in a stockpot. Add vegetable or chicken stock. Season with salt, pepper, cayenne, cinnamon and nutmeg. Stir to combine.
  4. Cook on medium-high until the mixture reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork. Remove from heat.
  5. Stir in the coconut milk and honey.
  6. Use an immersion blender or a food processor to puree the soup until smooth. Taste, and season with additional salt, pepper and cayenne as needed. Serve warm, topped with your favorite garnishes.
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