Butternut Squash Soup
Comforting Creamy Fall Soup
I usually make butternut squash soup only once a year during the fall or winter because it’s one of the few dishes I make that my husband doesn’t enjoy therefore one recipe lasts for a long time. I usually freeze half of the recipe in pint jars to keep it fresh and provides easy meals for myself. I like to add some flavors of the Fall to this soup; freshly grated nutmeg and ginger along with some curry powder. All these flavors mixed together makes the perfect healthy comfort soup for the crisp cold days of Fall or the long cold days of Winter.
To make a complete meal have this soup alongside your favorite salad with some simple grilled chicken or my favorite a grilled cheese sandwich with some veggies such as thinly sliced leeks and whatever mushrooms you may have on hand. This soup is a beautiful color and perfect for a first course if you are hosting a weekend dinner with family or friends, my absolute favorite way to serve it.
As always thanks for visiting my second favorite place, Emma’s Daily Bread blog. Cheers to a happy & healthy day!
Butternut Squash Soup
Ingredients
- 1 Butternut Squash Mine weighed 2.75 lbs, make sure it's not more than 3 lbs otherwise you will need to adjust the seasonings
- 1 Large Yellow or sweet onion Chopped
- 4 Cloves of Garlic Minced
- 1 tsp Fresh Ginger Grated
- 1 tsp Fresh Nutmeg Grated
- 1 Cup coconut milk
- 2 Cups Vegetable Broth
- 1 tsp Curry Powder
- Salt To Taste
Instructions
- Pre-heat oven to 400 degrees.
- Cut stem off the butternut squash and cut in half lengthwise. Scoop out the seeds before or after the squash is fully roasted. Set upside down in a baking dish and roast till squash pierces easily with a fork, takes approximately 45 minutes for a large butternut squash to roast.
- While the squash is roasting, sauté the onions in coconut oil till softened, next add spices and minced garlic. Cook for a couple more minutes on very low heat. Remember garlic and grated spices burn very easily so take pan off the heat while you are waiting for the squash to finish roasting.
- Once the butternut squash is finished roasting, scoop out the seeds and scoop all of the squash into a high speed blender along with the onion, spice mixture and 2 cups veggie broth. Blend on high until completely smooth.
- Place squash mixture into a medium sized pot, mix in coconut milk and allow to simmer for 15 minutes. I stir the soup every couple minutes to help prevent soup from burning on the bottom of the pot
- This is one of the few soups that I do not add crackers to because I usually eat it with a simple veggie salad or my favorite sandwich with locally made gluten free bread.