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.
Butternut Squash Soup
Published on November 13, 2019 | By surleplat |
- Prep Time
- Cook Time
- 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
- 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.
- Sauté the onions, carrot, ginger and garlic in coconut oil over low to medium heat until soft.
- 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.
- 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.
- Stir in the coconut milk and honey.
- 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.
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min