Soups hold a special place in my heart. They are so warm and comforting and can be so health promoting when using the right ingredients. You would think that all Canadians would adore a big bowl of soul caressing soup granted that our winters are so chilly, but my husband is a strange one. He is not the biggest fan of soup which I am okay with because well, more for me. Whenever I do make soup I live off of the large batch for a whole week straight. I have no problem eating a hearty bowl of the same soup every day. I frickin' love soup.
I made this specific butternut squash soup recipe three weeks ago. Since then, I have made it every week…that is how good this soup is! I have been in love with the butternut squash soup since our wedding tasting dinner at Breezy Bend Country Club. I do not even remember what other soup options we were given because as soon as I tasted the winter squash soup-it was over. Since then, I have attempted to replicate a mind blowing butternut squash soup recipe but nothing too fantastic came out of it-until now.
This creamy relationship between the savoury delicate squash and the coconut milk is just perfection. I added all of my favourite flavour enhancing vegetables to the mix to make a lasting impression on the taste buds. My go-to veggies also add an array of essential vitamins and minerals that provide our bodies with the wealth of health. I used spices that are both powerful for taste and for healing. You will notice a hint of everlasting sweetness and that is all thanks to the combination of all the nutrient dense ingredients-sans sweeteners. I truly hope you and your families enjoy this recipe as much as I do. It has comforted me during some very chilly days here in Winnipeg. Nothing else screams comfort like curling up with a blanket, two kitties, and a bowl of this nourishing soup!
Butternut Squash Soup
- 1 medium butternut squash
- 1 Tbsp. extra virgin olive oil
- 1 small onion, chopped
- 1 large garlic clove, minced
- 1 inch piece ginger root, minced
- 1 celery stalk
- 3 carrots, chopped
- 1 tsp. turmeric
- ½ tsp. oregano
- ¼ tsp. nutmeg
- Pinch of cayenne pepper
- 3 cups of vegetable broth
- 1 can of lite coconut milk
- Sea salt and black pepper to taste
- Preheat your oven to 400F.
- To prepare your butternut squash, cut it in half lengthwise and deseed the squash. Place the squash cut side down in a deep baking dish and fill it with 1 inch of water. Bake for 35-40 minutes or until a fork can pierce through the skin and the squash entirely. Let cool and then remove the skin. Cut the squash into several pieces.
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, ginger, celery, and carrots and cook for 2 minutes.
- Add the butternut squash pieces and spices (minus the salt and pepper) and cook for another 2 minutes, stirring the veggies and spices together.
- Add the vegetable broth and cover and simmer the pot on medium-low for 20 minutes.
- Finally, add the coconut milk and stir.
- Season with sea salt and black pepper to taste.
- Transfer the soup into a high powered blender and blend in batches until you have a perfectly pureed soup.
*I usually like to get ahead of the game and prepare my squash the day before so that everything is just ready to go.
Winter squashes are such a great seasonal vegetable to enjoy. Aside from soup, what are your favourite ways to enjoy the beautiful butternut squash?