Butternut squash soup is a classic Autumn soup. This soup is warm and nutty, spiced with fresh ginger, turmeric, and finished with crème fraiche and roasted pepitas.
Years back, I made this soup often and never did write a recipe down. I have been well known to do this throughout the years. This was one of the main reasons of beginning this blog.
It took far too many tries making this squash soup to get somewhere in the vicinity of where the recipe once was. Who knew squash soup could be so temperamental?
In my defense, I did try making a Mexican butternut squash soup a couple of times.
In recent years, I have got MUCH better about writing recipes down but still find myself forgetting to record an ingredient once in a while, it certainly gets downright frustrating!
Nutrition
Butternut squash is a mildly sweet and nutty fruit with hard flesh. It is an excellent souce of vitamin A as well as providing many other health benefits. Read more on nutritional content here.
How to make Butternut Squash Soup
Heat the oil, over medium heat, in a large stock pot. Add the onions and cook until translucent, then add the ginger and garlic, cook until softened. Add the turmeric, coriander, allspice, and cayenne and cook for five minutes.
To the spice blend, add the diced apple, butternut squash, vegetable broth, coconut milk, and remaining spices. Bring to a boil and reduce to a simmer.
As soon as the squash is tender, puree with an emulsion blender, or a pressure sealed blender. If you don’t have either, wait for the contents to cool before pureeing.
Once the soup is pureed, pour through a fine mesh sieve, return to heat and add the heavy cream.
Garnish with crème fraiche and roasted pepitas.
The soup will keep in a sealed container in the refrigerator for five days.
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Looking for more great recipes? Check out Low carb Irish style potato soup and keto French onion soup.
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Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 cups 1x
- Category: soups
- Diet: Gluten Free
Description
Butternut squash is warm and nutty, spiced with fresh ginger, turmeric, and finished with crème fraiche and roasted pepitas.
Ingredients
4 1/2 cups butternut squash, cut in chunks
1 cup apple, large dice
1 cup onion, medium dice
2 T olive oil
3 garlic cloves, minced
2 T ginger, minced
1 tsp tumeric
1/2 tsp coriander
1/4 tsp white pepper
1/8 tsp cayenne
1/8 tsp allspice
1 1/2 tsp kosher salt
3 1/2 cup vegetable broth
1 13.5 ounce can or 400 mL coconut milk
1/3 cup heavy cream
garnish: (optional)
creme fraiche
roasted pepitas
Instructions
Heat the oil, over medium heat, in a large stock pot.
Add the onions and cook until translucent, then add the ginger and garlic, cook until softened.
Add the turmeric, coriander, allspice, and cayenne and cook for five minutes.
To the spice blend, add the diced apple, butternut squash, vegetable broth, coconut milk, and remaining spices.
Bring to a boil and reduce to a simmer.
Once the squash is tender, puree with an emulsion blender, or a pressure sealed blender. If you don’t have either, wait for the contents to cool before pureeing.
Once pureed, pour through a fine mesh sieve, return to heat and add the heavy cream.
Garnish with crème fraiche and roasted pepitas. (optional)
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