Butternut Squash Soup

    • Prep Time
    • 10 mins
    • Cook Time
    • 30 mins
    • Yield
    • 1 pot
    • Difficulty Level

Celebrate the flavors of fall and winter with butternut squash! It is gorgeous this time of year so it’s the perfect time to use this vegetable.

This recipe for butternut squash soup is a great one since it’s super fast and easy. Plus it’s delicious and yells fall and winter. It’s that perfect thing that will warm you up when you get home.

Since butternut squash usually cook longer than other squashes, my trick is to cut it up into small pieces, that way it cooks faster. This soup has the perfect balance of spicy ad creamy which is exactly what a pureed soup should be. Flavorful and smooth. Enjoy!

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19 Ratings

Ingredients

  • 2 1/2 lbs butternut squash
  • 2 shallots, diced
  • 2 tbsp olive oil
  • 1 tsp brown sugar
  • 1 tbsp freshly grated ginger
  • 1/2 tsp Thai yellow or red curry paste
  • 5 cups vegetable stock
  • 1 cup coconut milk
  • 1/2 tsp salt, plus more to taste
  • 1 lime, juiced

Instructions

  • 1. Peel and seed the squash. Chop it by hand into small cubes, or pulse roughly in the food processor.
  • 2. Add olive oil to a large pot set over medium heat. Add chopped shallots and cook until translucent, about 5 minutes. Add ginger, sugar, and curry paste and cook until for about 2 minutes.
  • 3. Add squash and cook for another 3 minutes. Deglaze pan with stock, bring the soup to a boil, then reduce to a simmer. Cover with lid, and simmer for another 10 minutes.
  • 4. Add coconut milk and salt and simmer for another 5 minutes.
  • 5. Puree the soup using a hand blender, or in batches in a blender. Season with salt to taste.
  • 6. Right before serving, stir in the lime juice. Garnish with toasted pumpkin seeds. Serve!

Instructions

  • 1. Peel and seed the squash. Chop it by hand into small cubes, or pulse roughly in the food processor.
  • 2. Add olive oil to a large pot set over medium heat. Add chopped shallots and cook until translucent, about 5 minutes. Add ginger, sugar, and curry paste and cook until for about 2 minutes.
  • 3. Add squash and cook for another 3 minutes. Deglaze pan with stock, bring the soup to a boil, then reduce to a simmer. Cover with lid, and simmer for another 10 minutes.
  • 4. Add coconut milk and salt and simmer for another 5 minutes.
  • 5. Puree the soup using a hand blender, or in batches in a blender. Season with salt to taste.
  • 6. Right before serving, stir in the lime juice. Garnish with toasted pumpkin seeds. Serve!

Rate this recipe

  • 19 people rated this recipe

  • Average Rating

    (3.3 / 5)


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