Hey Kinfoke! I've got more soup on this week! I love roasted butternut squash. I have to be honest with you, I never really messed with it before, but I gave it a shot. I used to be the kind to saw nahhh to something I thought I wouldn't like, but the older I've gotten, I like to give new things a try. Let me tell you, butternut squash is delicious. Sweet but kinda nutty like pumpkin, it is very rich and the color is so vibrant.
This recipe is inspired by one of our favorite restaurants in Oklahoma called Plant. SB and I will eat there several times during our trips out to Edmond and Oklahoma City. We got back to Tennessee and during this cold were thinking how we could use a soup that makes you feel like your at home and cozy. We did some research online and gathered the ingredients and came up with something savory yet sweet, creamy, and delicious!
Ingredients:
1 large or two small-medium butternut squash(es). In case you have never seen one, I've added a photo at the end of this list
1 white onion chopped
3-6 garlic cloves chopped. (I like a lot of garlic)
Coconut Milk (not Pepe Lopez)-I used the Thai Kitchen brand because it only has two ingredients and no gums have been added.
Ginger-use to your preference-I used a thumb-sized amount chopped
1 tablespoon turmeric
1 tsp. salt
½ tsp. cinnamon
¼ tsp cayenne pepper
15 oz coconut milk (can or carton)
2 cups vegetable broth (Kettle & Fire Veggie Broth)
Cilantro and walnuts optional
First, be super careful cutting your butternut squash. You can also buy the pre-cut (even though it's expensive) and you could pick up the frozen butternut squash cubes. Check out some YouTube videos on how to cut one before you get started if you aren't sure. They are pretty sturdy.
Thanks for the photo, Epicurious.com
You'll also find tips for picking the right squash and how to cut it on there!
Instructions:
Prepare the butternut squash:
Preheat the oven to 420 degrees F.
Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.
Place squash face-down on a large baking sheet lined with parchment paper or aluminum foil. Bake 40-50 minutes or until squash is tender. It is sweeter the longer it cooks, so watch for a rich color.
For the Soup:
In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.
Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
Add salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.
Once squash is done cooking, remove as much flesh as you can and discard the skin.
Add all of the squash to the coconut milk mixture.
Using a high speed blender or immersion blender, puree until smooth
Pour soup back into the pot or saucepan and heat over Medium-Low heat.
Stir ingredients in the pot to ensure even mixing.
Serve soup immediately with a drizzle of coconut milk and fresh cilantro.
I found inspiration for this recipe from a website called Evolving Table.
Check it out!
Want a printable version? Check out the recipe PDF.