Butternut Squash Soup

I have two versions of butternut squash soup that I alternate throughout the fall and winter season. The first version is a bit sweet, while the second version is more savoury. I have outlined the two versions below.

Version 1 – Sweet

Ingredients:

  • 1 large butternut squash
  • 1 small yellow onion
  • 3 large carrots
  • 1 granny smith apple
  • 1 tbsp fresh thyme
  • 2 tbsp olive oil or coconut oil
  • 1 can coconut milk
  • 1 box stock (about 3 ½ cups) ***Get the one that says “No salt added”
  • Sea Salt – to taste
  • Black pepper – to taste

I usually use chicken stock to give the soup a meaty flavour, but you can use vegetable stock to keep the recipe vegan.

Directions:

  1. Preheat oven to 350 degrees
  2. Cut butternut squash in half lengthwise and remove seeds. Place cut side down onto baking sheet and roast in oven for approx. 30 min. To test if it is ready, pierce the skin with a fork. If you are able to pierce with no resistance, the squash is ready. Remove from oven and turn squash over (cut side now facing up) to help speed down the cooling time
  3. While squash is cooling, chop onion, carrots and apple
  4. Add olive oil to large pot on medium heat. Add onion, carrots, apples and thyme.
  5. When squash is cool enough to handle, remove skin and dice into cubes. Add to pot. Sauté together for about 10 minutes.
  6. Add stock and coconut milk and stir to combine
  7. Use blender to puree soup until smooth
  8. Add salt and pepper to taste

Version 2 – Savoury

Ingredients:

  • 1 large butternut squash
  • 1 small yellow onion
  • 3 large carrots
  • 1 large clove of garlic
  • 1 tbsp yellow curry
  • 1 tsp tumeric
  • 1 tbsp fresh thyme
  • 2 tbsp olive oil
  • 1 can coconut milk
  • 1 box stock (about 3 ½ cups) ***Get the one that says “No salt added”
  • Sea Salt – to taste
  • Black pepper – to taste

I usually use chicken stock to give the soup a meaty flavour, but you can use vegetable stock to keep the recipe vegan.

Directions:

    1. Preheat oven to 350 degrees
    2. Cut butternut squash in half lengthwise and remove seeds. Place cut side down onto baking sheet and roast in oven for approx. 30 min. To test if it is ready, pierce the skin with a fork. If you are able to pierce with no resistance, the squash is ready. Remove from oven and turn squash over (cut side now facing up) to help speed down the cooling time
    3. While squash is cooling, mince or grate the garlic, chop onion and carrots
    4. Add olive oil to large pot on medium heat. Add garlic, onion, carrots, thyme, curry and turmeric. Stir to combine all the spices
    5. When squash is cool enough to handle, remove skin and dice into cubes. Add to pot. Sauté together for about 10 minutes.
    6. Add stock and coconut milk and stir to combine
    7. Use blender to puree soup until smooth
    8. Add salt and pepper to taste