Amazing Butternut Squash Soup

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Butternut squash soup is a delicious and comforting dish perfect for a winter or rainy day. This soup is easy to make, healthy, and packed with flavor. The key ingredient in this recipe is, of course, butternut squash. This sweet and nutty vegetable is readily available in the spring and winter months and is perfect for soups, stews, and roasts.
To prepare this delicious soup, you will need;

Ingredients:
For roasting
– 1 medium-sized butternut squash, peeled, seeded, and roughly chopped
– 3 large carrots
– 5 cloves of garlic
– 4 tablespoons of olive oil (divided)
-1 tbsp honey
-1 tsp rosemary
-1 tsp ground cinnamon
-1 tsp salt or to taste

For cooking
-3 large leeks
-3 medium celery (chopped)
– 1 tablespoon paprika
– 1 tsp turmeric
– 1/4 teaspoon of cayenne pepper (optional)
-1/2 tsp red pepper flakes (optional)
-1 tsp ground ginger
-1 tsp allspice
– 4 cups of beef/chicken broth
-1 tbsp bouillon powder
– 1 cup coconut milk
– Salt and pepper to taste
– Chopped chives (for garnishing)

Instructions:

1. Preheat the oven to 425 degrees.
Place the chopped butternut squash, carrots, garlic, half of the olive oil, honey, rosemary, ground cinnamon, and salt in a large baking dish. Mix well and bake for 25 minutes.

2. Meanwhile, heat the rest of the olive oil in a large pot over medium heat. Add the chopped leeks and celery and sauté until soft and translucent.

3. Add paprika, turmeric, cayenne pepper, red pepper flakes, ground ginger, allspice, bouillon powder, ground cinnamon, nutmeg, and cayenne pepper to the pot and stir until the spices are evenly distributed.

4. Pour the beef/chicken broth into the pot and stir to combine. Turn the heat up to medium-high and bring to a boil.

5. Remove the butternut squash from the oven and add to the pot.
Stir well then reduce the heat to low and let the soup simmer for about 10 minutes.

6. Remove the pot from the heat and let the soup cool for a few minutes. Transfer the soup to a blender and blend until smooth. You can also use an immersion blender.

7. Return the soup to the pot and stir in the coconut milk. Adjust salt and pepper to taste.

8. Heat the soup over low heat until it is heated through. Ladle the soup into bowls and garnish with chives, and more red chilli flakes if desired.
9. Add a tablespoon or two of the coconut milk for a final touch

Amazing Butternut Squash Soup

A delicious, healthy, packed with flavour and comforting dish perfect for a winter or rainy day.
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 4
Calories 445 kcal

Ingredients
  

For Roasting

  • 1 medium butternut squash peeled, seeded, and roughly chopped
  • 3 large carrots chopped
  • 5 cloves garlic peeled
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp Rosemary
  • 1 tsp ground cinnamon
  • salt to taste

For cooking

  • 3 large leeks roughly chopped
  • 3 large celery sticks roughly chopped
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • 1 tsp turmeric
  • 1/4 tsp cayenne optional
  • 1/2 tsp red pepper flakes optional
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 1 tbsp bouillon powder chicken or beef flavour
  • 4 cups beef broth or chicken
  • 1 cup coconut milk and 1 tbsp for topping if desired
  • salt and pepper to taste
  • chives for garnishing

Instructions
 

  • Preheat the oven to 425 degrees. Place the chopped butternut squash, carrots, garlic, half of the olive oil, honey, rosemary, ground cinnamon, and salt in a large baking dish. Mix well and bake for 25 minutes.
  • Meanwhile, heat the rest of the olive oil in a large pot over medium heat. Add the chopped leeks and celery and sauté until soft and translucent.
  • Add paprika, turmeric, cayenne pepper, red pepper flakes, ground ginger, allspice, bouillon powder, ground cinnamon, nutmeg, and cayenne pepper to the pot and stir until the spices are evenly distributed.
  • Pour the beef/chicken broth into the pot and stir to combine. Turn the heat up to medium-high and bring to a boil.
  • Remove the butternut squash from the oven and add to the pot. Stir well then reduce the heat to low and let the soup simmer for about 10 minutes.
  • Remove the pot from the heat and let the soup cool for a few minutes. Transfer the soup to a blender and blend until smooth. You can also use an immersion blender.
  • Return the soup to the pot and stir in the coconut milk. Adjust salt and pepper to taste.
  • Heat the soup over low heat until it is heated through. Ladle the soup into bowls and garnish with chives, and more red chilli flakes if desired.
  • Add a tablespoon or two of the coconut milk for a final touch

Notes

Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition

Calories: 445kcalCarbohydrates: 47gProtein: 8gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 0.1mgSodium: 1349mgPotassium: 1328mgFiber: 8gSugar: 14gVitamin A: 31087IUVitamin C: 53mgCalcium: 198mgIron: 6mg
Keyword butternut squash, Healthy, soup
Tried this recipe?Let us know how it was!

Tips:
– For a creamier texture, substitute coconut milk with heavy cream.
– This soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat the soup over low heat before serving.

 

Also, try

Lentil Soup

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