While we were at the pumpkin patch being basic, I saw a tent set up dedicated to squash, and obviously I wasnt going to miss that. Butternut squash is one of my fave fall treats, and with fall in full swing, I knew I wanted to make some soup.
Before and after roasting
Butternut squash soup is so simple. Honestly, the hardest part is peeling the squash.
I was hoping my toddler would love it, but I think the curry flavor in this recipe turned him off. Oh well. More for us and chicken tenders for him!
I like to use my dutch oven for this soup, but any pot should work.
This thick, hearty soup is just as good on days 3 and 4 as it is on day 1. Here is the recipe, but you can certainly experiment with additional flavors:
- 1 butternut squash
- 1 leek
- 1 onion
- 1 cup chicken stock or broth
- 1 can coconut milk
- 2 tsp curry powder
- 2 cloves garlic finely chopped or minced
- salt and pepper
- olive oil
- Preheat oven to 400F.
- Peel and cut squash into 1-2 inch cubes.
- In a bowl, drizzle squash with olive oil and toss with salt, pepper, and garlic. Roast in the oven for 30 minutes so that squash is tender. Once done, remove from oven, set aside, and let cool.
- In a pot, heat olive oil until hot, add onions and leek. Cook on medium to high heat for about 3 minutes or until onions are translucent.
- Turn heat to low. Add squash to pot and puree it with an immersion hand blender or a hand masher.
- Mix together with the onions and leek, and add the chicken stock or broth. Turn heat back up to medium-high and cook for 5-7 minutes.
- Add the coconut milk and curry powder. Cook for 8-10 minutes, stirring throughout.
- Salt and pepper to taste.
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