This butternut squash soup was the first squash soup of the season and I am so excited to welcome in butternut squash #soupseason with a BANG. I can proudly say that this recipe may have converted my squash-hating husband into a full on squash lover! So much yay!
Roasting the squash lends a more flavourful soup. So many layers of flavours - caramelized, sweet, rich, warming spices.
I even love using the seeds! When you de-seed the squash, wash off the seeds, blot dry with a towel/paper towel to get rid of most of the moisture. Half way through baking the squash lay the seeds out on the same tray and sprinkle with salt and pepper. Once they’re done roasting they are so crunchy and delicious AND have a super fiber kick! I topped the soup with them, but usually I just eat them right then and there and they don’t make it to the soup!
When you’re adding the can of coconut milk, shake well if it’s separated, and save some to make the web. To make a web-like design in the soup, drizzle some of the full-fat coconut milk into rings on top of the soup (I use a squeeze bottle, but you don’t have to!). Using a toothpick drag through the soup from the center going outwards to make a web design, or from the outside going in for a more flower looking design.
Try this soup out and you will be amazed by how easy and delicious it is! Easily making it into your soup rotation in the cooler months.
Happy soup eating!
Roasted Butternut Squash Soup with Coconut Cream Swirl
Serves 4-5 // Vegan, Refined Sugar-Free, Vegetarian, Gluten Free, Dairy Free, Paleo
1 large butternut squash (I used one that was 2 1/2 lbs), halved vertically and de-seeded
1 tablespoon coconut oil or favourite cooking oil, plus more for drizzling the squash
1 onion, peeled and chopped
4 garlic cloves, squashed with back of knife
1 teaspoon salt
1 teaspoon maple syrup
Pinch of nutmeg
1/4 tsp black pepper
3-4 cups broth broth
1 can (400ml) of light/full-fat coconut milk
Optional pictured toppings:
Fresh dill and thyme
Drizzle of coconut milk
Preheat oven to 425F.
Roasting squash: Cut the butternut squash in half length ways and de-seed (save the seeds for roasting - see post above!). Drizzle the flesh side with oil and lay flesh side down on a baking tray. Roast at 425F for 40-50 minutes or until tender.
Cook soup base: Meanwhile heat cooking oil in pot over medium heat. Add chopped onion and 4 squashed garlic cloves that you've pressed with the back of your knife + 1 tsp salt.
Putting soup together: Once squash is cooked and slightly cooled, scoop squash out of the skin into pot and add 3 cups of broth, a pinch of nutmeg + 1 tsp maple syrup + 1/4 tsp pepper. Purée with a stick blender or add to a blender (blend in batches if necessary). Add a can of full-fat coconut milk (saving some to make "web" if you want!) & more salt and pepper if desired! If still too thick, add another cup of broth.
To serve: Top soup with roasted seeds (if desired), the coconut cream web (see post for instructions!), and fresh herbs. Enjoy!
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This recipe is adapted/inspired from Cookie & Kate!