if you’ve ever made babyfood for your babes, this will remind you a LOT of that. this is such an easy soup. and it can become a delicious base as you add your own toppings, or leave it bare.
i try to grab the biggest butternut squash i can find. for that reason, this recipe is somewhat variable depending on your squash size. for my recipe, i’m going to work with you having 5cups of squash (pre-pureeing).
first, half your squash, length-wise and scoop the seeds out with a metal spoon. (if you’re adventurous, you can keep the seeds and roast them like pumpkin seeds. or dry them and plant them.)
take about 1Tbs olive oil and rub on the opened portion of your squash (both sides), and season with salt. place squash face down in a jelly roll pan and bake at 375F for about 45 minutes.
squash is done when you can put a fork in the thickest portion and the squash is soft and tender.
once your squash is cooked, let it rest for a few minutes. then scoop out the meat of the squash and transfer directly to your blender.
this is the part of the blog where i tell you again how much i love my Blendtec.
next, add about 1/2cup chicken or vegetable broth and 1cup coconut milk (whole or half fat).
if you like the consistency of your puree (soup), go ahead and transfer back to a pot on your stovetop. if not, add additional broth and milk until you reach the consistency you prefer. add sea salt and pepper for seasoning.
i really like to add extras to my soup. however, i keep my soup plain so that whomever is eating it can add to their liking. last night i diced chicken thighs and that was my addition. but halfway through eating it, i ended up throwing in my steamed broccoli and cauliflower i was also eating as a side.
another idea is to use the soup/puree as a curry. by accident, out of necessity, one night i decided that the leftover puree seemed like a good pour-over with some sauteed veggies that i’d made. after adding a little curry seasoning, i ended up having a most delicious curry dish. since the soup uses coconut milk, if you add curry seasoning to it, i think you’ll be happily surprised at the little flavor creation you’ve just happened upon.
stay creative in the kitchen. keep it simple, always, and enjoy!
- 1 large butternut squash
- sea salt
- canned coconut milk (full or half fat)
- vegetable (or chicken) broth
- olive oil
- optional: toppings for garnishing (ex: steamed cauliflower, chicken, walnuts)
- Preheat oven to 375F
- cut butternut squash lengthwise and scoop seeds out
- drizzle olive oil and a dash of sea salt over squash flesh and place open side down on jelly roll pan
- cook for 45 minutes (done when fork tender at thickest part of squash)
- allow squash to cool for 5 minutes
- scoop out squash and transfer directly to blender
- at 5 cups of squash, add 1 cup coconut milk and ½ cup vegetable broth
- add more or less broth and milk depending on the size of your squash and consistency of puree you prefer
- place finished puree in pot on stovetop to heat all parts together
- garnish with toppings