It’s now fall, my favourite season. Sweaters, cool air, falling leaves, warm spices, and roasting. It’s a guarantee that I make this soup at least once in the fall. I tend to make large batches and freeze to have available on those cool rainy autumn nights. This recipe makes 10 meal size servings. (5 litres or 20 cups)
What makes this recipe different from other butternut squash soups is I make it using coconut milk instead of heavy cream, adding heat to balance the sweetness, and finishing with warm spices*.
*Warm spices are frangrant spices like cinnamon, cloves, ginger, and nutmeg that work in sweet and savoury dishes.
I start with prepping the squash. You can do this one of 2 ways. One method is to cut the butternut squash in half, scoop out the seeds and roast it. Let it cool and come back to it later to scoop out the flesh. My preferred method is to peel the squash, half it, then quarter each half, and cut in 1.5″ cubes. This will yield more squash, waisting less. Drizzle with olive oil and a pinch of salt and pepper. Roast in the oven at 350F for 1 hour.
**Note: Squash does have a tough skin. I use a double sided peeler made by F. Dick. It has serrated edges. The double sides can peel up and down with little effort. I bought mine from F. Dick Canada with a pairing knife for $12.00 F. Dick Peeler and Paring knife
While your squash is roasting, start your soup. Chop the mirepoix (onions, celery, and carrots). The best thing about a pureed soup, you don’t have to pay much attention to making sure everything is cut uniform. Just don’t get too crazy or you will have some pieces that haven’t cooked or overcooked. Sweat in butter. Once the onions are translucent add the chopped garlic.
Stir often for about 10 minutes on medium heat. It’s time to add the chicken stock and bay leaf. For this recipe I used no salt added chicken stock.
I usually make home made stock. I save chicken bones and freeze until I have a couple freezer bags full. I cover the chicken bones with water add roughly chopped celery, carrots, onions, 2 bay leaves, peppercorns, lastly 5 whole sprigs of thyme and rosemary. Simmer on low for at least 2 hours. strain, discarding all the bones and vegetables. It will last in the fridge 4 days. If I need it after that I will freeze it. I don’t salt my broth. I’m not consuming it as is. I’ll flavour whatever I am making with it instead.
The squash is done roasting when slightly golden and a fork will pierce it easily. Add it to the soup and simmer on medium heat for 20 minutes. Take it off the heat and use an emersion blender to puree the soup. Add the coconut milk and all the spices at this time. Adjust to taste.
Garnishing the soup is my favourite part. Here is a list of things I like to use. Feel free to try something new too.
- Pumpkin Seeds
- Sour Cream
- Greek Yogurt
- Fresh herbs – basil, thyme, parsley
- Chili oil
- Feta Cheese crumble