transform humble ingredients into a symphony of flavors and warmth!
When it comes to comforting soups, few rival the richness and velvety smoothness of butternut squash soup!
This butternut squash soup is a celebration of autumn's bounty, offering the natural sweetness of butternut squash and a medley of aromatic spices.
It's indeed a testament to the magic that happens when simple, wholesome ingredients come together!
Butternut Squash Soup Recipe
- 3-4 butternut squash (3 if very large, 4 if smaller)
- 4 cloves of garlic (minced)
- 1 large yellow onion (chopped)
- 4 carrots (chopped)
- 1 stick of butter
- 1 Tbs garlic powder
- 1 Tbs onion powder
- 1.5 tsp nutmeg
- 1 tsp salt, or as needed
- 8 cups of vegetable broth
- 2 cans coconut milk (full fat)
- 4 Tbs maple syrup
- Cut the butternut squash in half and remove the seeds and pulp.
- Drizzle with olive oil and salt. Bake at 375 for 45 minutes to 1 hour, until soft and golden.
- Remove as much of the meat from the squash and set aside.
- In a large pot, melt butter, and sauté onion and garlic until translucent.
- Add the broth, coconut milk, carrots, seasonings, etc., and bring the temperature up to medium heat.
- Add all the squash, mix, and cook for 25 minutes or until carrots are soft and flavors have developed.
- Take the soup in batches and blend in a blender until very smooth and velvety. Reserve one large ladle of soup to mix with the soup afterwards. This allows there to be a little bit of texture in the soup.
- Ladle into a bowl or pumpkin bowl (take a pumpkin, cut off the top, clean out the inside, remove seeds, wash and serve soup in it)
- Serve soup with roasted pepitas, cashew drizzle, a sprig of rosemary, and your favorite bread.
- Roasted Pepitas: Melt butter in a skillet and add pepitas. Sprinkle with salt, smoked paprika, and garlic powder. Stir until golden, let cool, and store in an airtight container.
- Cashew Drizzle: Soak 1 cup of cashews overnight. Blend with 1 cup of water, 1 Tbs garlic powder, 1 Tbs onion powder, and salt to taste.