Light and creamy butternut squash soup. This flavourful soup is the perfect bowl to warm you on a cold winter day.
Merry almost Christmas and happy winter solstice!
This blog post is super late because… where to begin? Last week was the final week of my first semester at culinary school and I’m happy to say I’m a straight A student (so far). I’m also happy to say that my stint as a line cook is over. Yes, I know, it’s all part of the learning process but fast food prep is just not my thing. Must be my Jamaican roots. Fast anything just doesn’t do it for me. It was also Adam’s birthday on Saturday, and I spent all of Friday cooking his birthday feast and getting his gifts wrapped. And finally, Adam and I spent 13 hours on an ever-lasting overnight bus ride from Calgary to Vancouver on the weekend. My butt is sore for sitting for that long, but on the bright side, we’re on the west coast finally (helllloooo Vancouver and Victoria!), and we’re happier (and warmer) already.
But I digress… This recipe is similar to one I discovered a couple years ago, and I have no idea where to find that one, but this is how I make it now and I love it! It’s easy to make, and you can roast the squash ahead of time, so if you happen to have your oven on the night before you want to make this soup, you can throw it in the oven so that this soup will be ready in under 30 minutes the next day. It’s also nice and light because I use coconut milk in it, but it’s creamy and yum. If you live somewhere that doesn’t grow butternut squash, you can substitute pumpkin and it’s just as delicious.
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- 1 large butternut squash cut in half, seeds removed
- ¼ tsp nutmeg
- Olive oil, for drizzling
- 1½ cup red onion, diced large
- 2 large cloves garlic
- ½ tsp fresh grated ginger
- ¼ tsp chili flakes
- 4 cups veggie or chicken stock
- 1 can light coconut milk*
- Salt and pepper, to taste
- oil, for cooking (I use coconut oil)
- Preheat oven to 375°F.
- Sprinkle nutmeg on squash, then drizzle olive oil on top.
- Place the squash face down on a baking tray, and bake for 45 minutes, or until the flesh can be pierced with a fork easily.
- When the squash has cooled enough to handle, scoop the flesh out with a spoon.
- In a large saucepan over medium-high heat, sauté the red onion until translucent and starting to brown, about 3 minutes.
- Add garlic, ginger, and chili flakes, and sauté for 2 minutes more.
- Add the squash and the stock.
- Bring to a boil, and then let it simmer for 10 minutes.
- Take it off the heat, and using either an immersion blender or a regular blender, blend the soup until smooth.
- Add the coconut milk, stir, then season with salt and pepper to taste.
- * You can save a little of the coconut milk for drizzling over the top when you're serving it to make it look pretty!