Butternut Squash Soup
As with most of what I’m eating lately, it’s inspired by YouTube videos. I was catching up on Caitlin Shoemaker’s videos and half-looking for holiday food ideas. She made this delicious-looking butternut squash soup and I knew I needed to eat that.
But apple? I mean, maybe… I thought I’d try it without the apple, at least for my first attempt. Plus, I don’t have the right kind of apple anyway. So I looked at other recipes online to see other flavor options. And this is what I came up with:
Butternut Squash Soup
Equipment
- blender or immersion blender
Ingredients
Roasted Squash
- 1-2 tbsp olive oil
- 4-5 cups chopped butternut squash 1 whole squash, or pre-cut cubed butternut squash
Sauteed Veggies on Stovetop
- 1-2 tbsp neutral cooking oil
- 1 onion (yellow or white) chopped
- 1 carrot chopped
- 4 cloves or frozen cubes garlic
Herbs and Spices
- 1-2 tsp ground sage
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/8 tsp cayenne pepper
Liquids
- 1 can light coconut milk
- 4 cups vegetable broth
Instructions
- Coat chopped butternut squash with olive oil on a sheet pan and roast at 400 degrees for 20-30 minutes, or until soft and beginning to brown.
- In a large pot on medium heat, saute chopped onions and carrots in oil (or broth) for about 5 minutes. Add garlic and cook for 2 more minutes, until fragrant.
- Stir in sage, salt, pepper, and cayenne pepper.
- Add coconut milk and broth. Simmer on medium heat until everything is cooked through and soft. When butternut squash is finished roasting, add to cooking pot.
- Use blender or immersion blender to puree soup until smooth. Taste to see if you need more sage, salt, or pepper.
This is a very creamy and satisfying soup! I paired it with gluten-free and vegan cornbread and roasted rosemary garlic baby potatoes. I think roasted Brussels sprouts would also go well with this soup.
