Once you finally get your butternut squash peeled, seeded, and chopped there are many ways to use it in the kitchen. It plays a delightful side role during Thanksgiving dinner and can be used in salads and lasagnas for healthy dinner options. The buck doesn’t stop there, though, and when all is said and done, we just can’t resist making butternut squash soup. Our recipe will teach you how to create the perfect medley of flavors at home.
Our Butternut Squash Soup
- 2 1/2 cups chicken or vegetable broth
- 1/2 cup unsweetened coconut milk
- 5 cloves garlic
- 1 medium butternut squash
- 1 medium carrot
- 1 medium onion
- 1 celery stalk
- 2 tablespoons butter
- 1/2 teaspoon cinammon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon thyme
- a pinch of cayenne pepper
- large pot
- knife for peeling
- immersion blender
Preheat the oven to 425 degrees.
If you haven’t already, cut, peel, and seed your butternut squash before placing it in the oven; if you’ve chopped it already, place the halved sides face down on a baking sheet lined with parchment paper.
Roast the squash for 40-45 minutes or until a fork can pierce it with ease.
While the squash is roasting, sauté the onion, carrot, and butter in a large pot over medium heat.
Once the ingredients have started to brown (about 4-5 minutes), add the salt and garlic before sautéing for another 2-3 minutes.
As soon as the squash is ready, scoop the flesh from the skin and add it to the pot.
Add the remaining spices and cups of broth.
Simmer for about 15-20 minutes and stir occasionally to mix everything together.
After the allotted time, remove from heat and transfer to an immersion blender.
Blend contents until smooth.
Add the coconut milk and blend for another 10-15 seconds.
Transfer the puréed soup back to the pot to keep warm until serving.
Using A Slow Cooker
You don’t need to make your soup in a pot; if you’d rather use a slow cooker, go ahead. All you’ll need to do is add the ingredients to your cooker and cook on low for about 6-8 hours or on high for 4-5 hours. Your squash should still succumb to a fork easily when everything is ready.
If you want to really capture those flavors, you can still sauté theonion, carrot, and ginger before adding them into the slow cooker. You’ll still need a blender for this method and you’ll want to ensure you’ve added the coconut milk before blending.
Any soup allows at-home chefs to add whichever spices and seasoning suits their tastes. If you want to tweak our recipe a bit with additional spices you can try these:
These ingredients pair very well with squash, but you’re encouraged to venture off the beaten path and experiment with your own unique touches. Some people also add in a few russet potatoes or leeks to their butternut squash soup.
You’re also free to use many different garnishes; some chefs prefer using Parmesan cheese, others like sour cream, and sometimes a pinch of salt and pepper is all people need.
Even More Recipes
Another great thing about butternut squash soup is that it’s inclusive of dietary restrictions. For example, swap the butter for olive oil and use vegetable stock over chicken to make things vegan-safe.
Chicken broth also comes in gluten-free options, but you can always use vegetable stock instead. Use one of those, and that’s pretty much all you need for your gluten-free friends.
Butternut squash soup is a flexible recipe that caters to just about anyone. You can easily make things your own with spice variations or experimentation. With so many different paths to take, who wouldn’t want to try their hand at this dish?