Butternut Squash Soup Recipe [Video]

As the leaves turn and the air grows crisp, there’s nothing quite like a warm bowl of butternut squash soup to embrace the flavors of autumn. This versatile soup is not only delicious but also packed with nutrients. In this blog post, I’ll guide you through a simple yet flavorful recipe for creamy butternut squash soup that’s sure to become a seasonal favorite.

Ingredients

• 1 to 2 butternut squash (depends on size)
• 3 carrots, chopped
• 1 yellow onion, roughly chopped
• Thumb of ginger, diced (I used slightly more for spicy taste)
• 500-750ml chicken stock
• 1 can organic coconut milk
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp turmeric powder
• 1 tsp cinnamon powder
• Salt & pepper, to taste
  
• Garnish (optional) – Handful of parsley
• 2 tbsp raw pumpkin seeds

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves, cut-side up, on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven with the chopped carrots for about 45-50 minutes, or until the flesh is tender and easily pierced with a fork.
3. Sauté Aromatics: While the squash is roasting, heat a large pot over medium heat. Add the chopped onion, and ginger. Sauté for 5-7 minutes, or until the vegetables are soft and fragrant.
4. Blend the Soup: Once the butternut squash is done roasting, let it cool slightly. Scoop out the flesh and add it to the pot with the sautéed vegetables. Pour in the broth and coconut milk and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10-15 minutes.
5. Add the Spices: Sprinkle in the ground cinnamon, turmeric and garlic powder mixture. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Puree the Mixture: Using an immersion blender or a regular blender (in batches), carefully blend the soup until smooth and creamy. If using a regular blender, be sure to allow the mixture to cool slightly before blending.
7. Adjust Seasoning: Return the blended soup to the pot and warm it over low heat. Taste and adjust the seasoning with salt and pepper, as needed.
8. Serve and Garnish: Ladle the butternut squash soup into bowls. Garnish with chopped fresh parsley, roasted pumpkin seeds or chives for a pop of color and added flavor.

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