Mmmm, butternut squash is so good in so many ways. One of my favorite is to roast large pieces and sprinkle with brown sugar, butter and cinnamon, but today we are going to go savory and soupy! This is a great recipe that I found on good old Foodnetwork.com which always has a great selection of good recipes.
My suggestion with this soup is to roast some extra butternut squash and set aside to munch on! It is as good as candy-especially with some brown sugar and cinnamon!
If you want to make this soup slightly healthier, substitute the cream for coconut milk and the butter for earth balance butter or olive oil.
I hope you enjoy this soup as much as a do!
Butternut Sqaush Soup
Author: Andrea-adapted from Foodnetwork
Recipe type: soup, lunch, appetiser
Prep time:
Cook time:
Total time:
Serves: 6-8
This is a great recipe! Make some extra roasted butternut squash and eat roasted with some salt and pepper or some brown sugar and cinnamon!
Ingredients
- 3 to 3½ pounds butternut squash, approximately 2, seeded and quartered
- Unsalted butter, melted, for brushing
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper, plus ½ teaspoon
- 3 cups chicken or vegetable broth
- ¼ cup honey
- 1 teaspoon minced fresh ginger
- ½ cup heavy cream (or coconut milk)
- ¼ teaspoon freshly grated nutmeg
Instructions
- Heat the oven to 400 degrees F.
- Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
- Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
Notes
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
I love the idea of adding coconut milk to butternut squash soup – sounds totally decadent!
Hello Heather! Coconut milk is a surprisingly beautiful substitution for all sorts of recipes! I am a fan of use it instead of cream to make caramel, I put in in curries, soups, smoothies, and so on! Hawaii has a lot of Thai influence and coconut milk is found in a lot great things. Let us know what way you find a way to use it!
I love this type of soup. Sometimes I add a few carrots or rutabaga and curry powder for a ‘Caribbean’ flavour. I love your photography!