Spiced Butternut Squash Soup
February 26th, 2019 
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Here in New York we’ve had some very cold days this winter, so a nice bowl of spiced soup can heat you to core core in seconds. When it comes to butternut squash, I like to let the flavor shine. In this recipe I use water and coconut milk to cook the butternut. I steer clear from using chicken broth because I tend to find that the soup just ends up tasting like chicken. I find the blend of spices and coconut add just enough to the soup to keep it interesting without overtaking the flavor profile. It’s quite simple to make. I would say the most tedious part would be peeling and cutting the squash, but nowadays you can actually buy it peeled and chopped. If you do, it should take you more than about 25 minutes to make. When serving the soup you can add 2 teaspoons of crème fraîche onto, it adds a nice tanginess. Or keep it vegan and finish it with the skimmed coconut cream, as directed in the instructions. Either way, this is a perfect starter to a meal or a wonderful main.
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Spiced Butternut Squash Soup
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- 1/8 teaspoon ground ginger
- pinch cayenne pepper
- 1 13.5-ounce can organic coconut milk, full fat
- 1 tablespoon extra virgin olive oil
- 1 large Spanish onion, chopped about 1 cup
- 6 cups butternut squash, peeled, chopped 1-inch cubes
- 2 large garlic cloves, chopped
- 1/3 cup crème fraîche (optional)
- In a small bowl, mix coriander, cumin, salt, cinnamon, turmeric, ginger, cayenne and set aside. Open the canned coconut, skim off ¼ cup of the coconut cream, place in a bowl and set aside, reserve to use as cooking liquid.
- Place a 4-quart pot on medium-high heat, add onions and spice mix. Stirring frequently, cook the onions for about 1 minute, until onions start to become translucent but be sure not to burn them, turn the heat down if they start to brown too quickly. Stir in the squash and garlic. Pour in the water/coconut mixture and turn heat to high. Once it comes to a boil, lower heat to medium-low so it turns to a gentle simmer. Cook for about 8-10 minutes until the squash is tender and a fork goes in easily.
- Place half of the mixture in a blender with a towel over the lid, turn the blender on starting on low, working the speed up to high. Pour the blended soup in a clean pot, and repeat with the remaining unblended soup. Taste and adjust salt as needed. Serve the soup hot and serve with optional garnishes like coconut cream and croutons.
- Finishing the soup with a dollop of crème fraîche. But if you want to keep the soup vegan, use the reserved coconut cream from the beginning of the recipe instructions.
- I also love putting crunchy croutons on top of pureed soups to add great texture.
- Try using vegetable broth instead of water. But I tend to steer clear of chicken stock because the flavor can over power the squash.
