This is easily one of the most comforting soups for this chilly Autumn season. Butternut Squash has been such a fun ingredient to play around with and is so versatile.
Once you roasted the squash, the rest of it comes easily with a few simple steps. I decided to use coconut milk since I wanted to make a dairy-free alternative. If you want, you can substitute with whipping cream…but the coconut milk pairs with the squash so nicely.
I also wanted to add a little crunch to this soup, so I made some of my Homemade Croutons on top. They are so simple to make and you can find the easy recipe here.
INGREDIENTS:
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1 medium butternut squash
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3 tbsp of olive oil
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1 red onion, chopped
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3 garlic cloves, smashed
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1 tbsp of ground coriander
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4 cups of vegetable broth
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1 cup of water
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1/2 cup of coconut milk
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salt & pepper to taste
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croutons for garnish (recipe here)
DIRECTIONS:
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Preheat oven to 400 degrees. Slice your butternut squash in half and spoon out the seeds.
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Drizzle some olive oil on the cut side and season each piece with salt and pepper.
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On a foil-lined baking sheet, place the cut side face down.
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Roast for about 55 minutes, or until the squash is soft and tender.
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Set aside and let cool until you can handle it with your hands.
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In a large pot; add the remaining oil, chopped onions, garlic, a pinch of salt and pepper. On medium-low heat, cook onions until soft and caramelized…about 10 minutes.
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Add coriander and cook for an additional 2 minutes.
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Add in the broth, water and raise heat to medium high and bring to a boil.
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Scoop out the flesh of the butternut squash and add it to your pot.
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Once bubbling, reduce heat to medium-low and let simmer for 30 minutes…stirring occasionally.
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Using an immersion blender, puree until smooth. You can also use a blender and blend in batches until smooth.
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Stir in coconut milk and mix until fully combined.
Serve with croutons or an extra drizzle of coconut milk for garnish. The soup will keep in the fridge for up to 10 days or can be frozen in a glass air-tight container for up to two months.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With years of experience in the kitchen, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts. As a home decor enthusiast, he also likes to share simple DIY projects and simple tips for a beautiful home.
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