Vegetarian Soups

Butternut Squash Soup

October 28, 2020March 23, 2021 by Spoorthy

Nothing can beat the Fall and Winter days with a perfect warm soup. This Butternut squash fills in all the checklist for sweet, spicy, and creamy cravings. This soup has no doubt become my favorite meal at night on winter days.

Butternut Squash Soup

Author: Spoorthy
Total Time: 55 minutes
Yield: 12 servings

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Description

Butternut Squash Soup Recipe | Easy Butternut Squash Soup Recipe with Coconut Milk | Baked Butternut Squash Soup

This Butternut Squash Soup is a perfect balance of sweetness and spice. Butternut Squash Soup is a must-try easy and comforting soup. The addition of spices, onions, ginger, and garlic balances the sweetness of the squash and carrots. Butternut Squash is a versatile vegetable that can be baked, cooked, roasted, and sauteed, and it will taste great in every way. This soup recipe starts with baking the squash in the oven with the spices. This method of cooking not only adds that extra depth of flavor and texture to the soup but also makes it quick and easy to scoop out that squash to make a smooth puree and discard the skin.

Butternut Squash soup has several variations based on dietary preference or restrictions. Please check the notes sections for all the modifications to this recipe.

Ingredients

Butternut Squash- 1 whole

Olive Oil- 1 Tbsp + 1 tsp

Salt- 3/4 tsp

Cayenne Pepper- 1/2 tsp

Black Pepper- 1/2 tsp

Thyme- 1 Tbsp

Baby Carrots- 1/2 cup

Vegetable Broth- 3 cups

Shallots- 1/2 cup

Ginger- 1 Tbsp (chopped)

Butter- 1 Tbsp

Garlic Powder- 1/2 tsp

Cinnamon- 1/2 tsp

Nutmeg- 1/4 tsp

Coconut Milk- 1 cup

Instructions

1. Take a whole butternut squash on a baking tray and cut it into two halves. Remove the seeds.

2. Brush the inside of the squash with 1 Tbsp olive oil.

3. Add 3/4 tsp of salt, 1/2 tsp of cayenne pepper, and 1/2 tsp of black pepper to the squash and flip it so that the skin of the squash is facing upwards on the baking tray.

4. Bake at 325 F for 30 minutes. Once done baking, place the tray to cool down.

5. Flip the squash back again, and scoop the squash into the blender with the help of a spatula.

6. Add 1 Tbsp of fresh thyme and 1/2 cup baby carrots into the blender.

7. Add 3 cups of vegetable broth to the blender.

8. Taking 1 tsp of oil in a pan, shallow fry 1 Tbsp of ginger, and 1/2 cup of shallots. Let the ginger and shallots caramelize. This step will take about one to two minutes.

9. Now add the caramelized ginger and onion to the blender.

10. Blend to a smooth puree. As the size of the squash may vary, keep an eye on the consistency of the soup and add more broth if needed.

11. In a 3 or 4-quart pan, take 1 Tbsp of butter. Add the prepared puree. Add 1/2 tsp garlic powder, 1/4 tsp nutmeg powder, and 1 cup of coconut milk. Mix everything well.

12. Let the soup boil for about 8 minutes.

13. Soup is ready to be served. Serve with pepitas and cream.

Notes

Butternut squash is one of the sweet varieties of squash. Unlike the yellow summer squash, the skin of butternut squash is thick and can alter the consistency of the soup. So it is generally discarded.

Another alternative option is completely removing the skin of the squash and roasting it in the pan with olive oil if there is no access to the oven. I have tried this method previously, and it works just fine.

Since this squash is a sweeter variety, it does need some spices, but it is okay to cut down the amount used.

Adjust the consistency of the soup with more or less broth according to your taste.

Sauteeing the ginger and shallots adds that extra depth of flavor. But can be replaced with just onion powder as well.

Heavy cream in place of coconut milk makes the soup very rich.