Butternut squash soup is a favorite around my house, and this one is extra-special. Partly because our contributor, and my sister, Susan Howay, developed the recipe, and partly because I just love the flavor the apple adds.
You can peel and cube a butternut squash yourself– be careful cutting into the squash, it’s very hard exterior makes it difficult to get started. If you don’t want to tackle a fresh squash, you can purchase frozen butternut squash or look for squash that has already been peeled and cubed in your produce section.
We’ve given you a few ways to add extra seasonings; if you come up with another idea, please let us know in the comments!
Butternut Squash Soup
- 1 medium butternut squash, peeled and cubed (4 cups if using frozen)
- 2 small-medium Yukon Gold potatoes, peeled and diced
- 1 tsp salt
- 1/2 tsp pepper
- 2 medium to large shallots, peeled and chopped roughly
- 2 tsp minced garlic
- 1 stalk celery, thinly sliced
- 1 large carrot, diced
- 1 Granny Smith apple, peeled, cored, and diced
- 2 cups low sodium vegetable broth
- 1/2 cup coconut milk
- Optional seasonings: Dry sage and/or thyme is a good combination. Start with 1/2 tsp of each and add to taste. Curry powder, with red pepper flakes for heat.
- 1 sprig rosemary during roasting, remove before blending
- Step 1 Preheat oven to 400.
- Step 2 Place squash on a baking sheet lined with parchment paper.
- Step 3 Sprinkle with salt and pepper. Roast until tender, about 20-25 minutes. (Skip this step if using frozen squash.)
- Step 4 While these are roasting, place a large dutch oven or stockpot over medium heat. Add the onion, celery, and carrot with a pinch of salt and cook until soft. Add the apple after 5 minutes.
- Step 5 Add the roasted squash and potatoes, stir well.
- Step 6 Add the vegetable broth and coconut milk. Simmer for 10 minutes or until apples are soft.
- Step 7 Use an immersion blender or regular blender and blend until creamy. Note: You may want to work in batches if you use a regular blender, depending on the size. Also, please note that you need to be careful when blending hot liquids. Steam from the liquid can build up and cause pressure, either popping the blender lid off or quickly releasing when you remove the lid. You might consider removing the center of the lid and loosely covering it with a towel while blending. Do not exceed 7 cups of hot liquid when blending.
- Step 8 Return the soup to the pot and add seasonings to taste. (I recommend sage and/or thyme. Or you can add curry powder and red pepper if you like spicy foods.) Bring to simmer for another 10 minutes.
- Step 9 Serve with crusty bread, roasted pumpkin seeds, fresh thyme and/or sage for garnish.