Butternut Squash Soup
from 3 Recipes for Soup Season - for BC Living
November 10, 2020
This one is going to make your house smell heavenly when the squash is roasting in the oven. There's not much more you can do to make this soup any better, except maybe do yourself a favour and make a double batch so you can freeze some for one of the grey winter days ahead. This recipe is dairy- and gluten-free—and vegan if you skip the Parmesan.
INGREDIENTS
Olive oil
Kosher salt
Dried rosemary
Sprinkle of cumin
1 large or 2 small butternut squash, halved and seeded
1 onion, diced
4 cloves garlic, roughly chopped
4 medium-sized carrots, chopped into rough cubes
Fresh ginger, peeled and chopped, about a thumb-sized amount
1 to 2 cups vegetable stock (homemade is best, but low-sodium is good too)
1 can coconut milk
1 tbsp cumin
Salt and pepper to taste
Optional toppings: red pepper flakes, pumpkin seeds (pepitas), Parmesan
INSTRUCTIONS
Preheat oven to 350 F.
Slice squash in half lengthwise and de-seed, then place on a lined baking sheet, face up, and drizzle with olive oil, sprinkle with kosher salt, dried rosemary and cumin.
Place in oven for about an hour, until the squash is nice and soft, especially through the thicker areas, then remove and let cool fully so you can peel off the skin.
While squash is cooling, heat about a tablespoon of olive oil in a large pot, then sauté onions and garlic for a few minutes until the onions become translucent.
Add the chopped carrots, ginger and 1 cup of stock and simmer until carrots are soft, approximately 15 minutes. Add a bit of salt and the tablespoon of cumin, stir, cover and simmer on low.
Peel the skin off the squash with a spoon or scoop and add it to the carrot and onion mixture.
Transfer to a blender and purée until smooth, adding extra vegetable stock if it is too thick (you can also use an immersion blender in the pot to purée).
Transfer the soup back to the pot, pour in the coconut milk, stir and simmer for a few minutes until it is heated through.
Taste and add more salt and pepper if needed.
Pour soup into bowls and top with optional red pepper flakes, pumpkin seeds, Parmesan and a sprinkle of fresh pepper.
Serves 6
