Want to whip up some fall soup but not sure what recipe to start with? With butternut squash, you don’t need one. Butternut squash is a sweet orange squash that becomes sweeter and richer in taste as it becomes a deeper orange color. It’s amazing roasted on its own, but even better in soup.
The beautiful butternut squash we have at work inspired me to make a soup, and even though I made a fantastic soup, I totally forgot to write down the recipe! But then I realized, butternut squash doesn’t need a recipe! You can literally just roast it, blend it, and mix it in with some chicken stock and sweet roasted vegetables and voila! You’re an expert soup maker!
If you need something to follow, here’s a sample recipe of how I would make butternut squash soup. I 100% recommend experimenting with it at home and adding your favorite vegetables and spices.
If you need something to follow, here’s a sample recipe of how I would make butternut squash soup. I 100% recommend experimenting with it at home and adding your favorite vegetables and spices.
Ingredients
1 medium butternut squash
1 cup chicken stock
1 leek, thinly sliced
1 small onion, chopped
1 can coconut milk
2 tbsp EVOO
2 tbsp curry powder
1 tbsp minced garlic
salt and pepper to taste
Directions
- Peel & cut butternut squash into 1″ cubes. If you have difficulty cutting the squash, cover with wax paper and put in microwave for about 5 minutes.
- Toss squash in EVOO and a little salt, pepper, and garlic. Roast at 400 F for about 20-30 minutes until tender.
- When squash is done cooking, let cool until comfortable to touch and puree with food processor or immersion blender.
- In a pot over low heat, warm 2 tbsp of EVOO. Add onions and leeks, and cook until onions are translucent- about 1 minute.
- Add squash puree to pot and mix. Then stir in chicken stock and cook about 2 minutes. Then add coconut milk and curry powder and cook for about 5 minutes, stirring occasionally.
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