Monday, February 6, 2012

Butternut Squash Soup

Last week I went to a cooking class for a friend's bachelorette party and we made a flavourful butternut squash soup.  I adapted the recipe slightly, and the hubby and I enjoyed it for dinner tonight.


Before making the soup you need to roast a large butternut squash (or two small ones).  

Roasting a Butternut Squash

Cut the end off the squash:

Slice the squash lengthwise and scoop out/discard the seeds:

Spray a cookie sheet (or use parchment) and roast the squash skin side down for 45 minutes-1hour @ 400:

Once the squash has cooled you can scoop the insides out and discard the skin:


Butternut Squash Soup

1 T olive oil
1 large onion
3-4 cloves minced garlic
2 T fresh minced ginger
1 liter low sodium chicken/veggie broth
1 can coconut milk
Insides of 1 lg or 2 small roasted butternut squashes
Salt and Pepper to taste

Heat the olive oil on medium.  Add the onion, garlic and ginger and cook for a few minutes.  Add the broth, coconut milk, and squash and simmer for about 20 minutes.  Puree with an immersion blender (or regular blender).  Sprinkle with cilantro, grated cheese, or whatever you like!


Homemade soup is one of my favourite ways to start a week!

How was your Monday?
Anything exciting on the agenda for the week?


Angie @ Angie Anew said...

This looks delicious! And so healthy, too. Will have to give it a try!

OctoNoctua said...

A) love you chef's knife.
B) I want to roast up a ton of that squash and use it in everything.


emmycooks said...

I love roasted butternut squash in any form. I've never made a butternut soup with coconut milk, though! I bet that is DELICIOUS. It's going in the lineup!

kitchen afternoon said...

That looks delicious! What fresh ideas you have, and such nice photography!

Anonymous said...

The soup looks delicious!! It should be a pretty quiet week on my end....yay!

Allysia said...

It seems to me that the best soup recipes are the simplest, letting the naturally awesome flavors of a veggie (or whatever) shine - especially when they're roasted! Using onion/garlic/ginger as the main flavors sounds perfect. :)

Aarthi said...

This sounds YUMMY..Bookmarked..


Unknown said...

Yum! This is one o my favorite comforting soups!

Kacy said...

That looks so great! Nothing too exciting on my agenda. Hopefully save some money!

Unknown said...

A very soothing soup for this kind of weather...awesome

Paula said...

Thanks for checking out my Blog! I love butternut squash soup!! Yours looks delicious!

Jordan Lynn (Ciao Cow) said...

This looks so good! I love butternut squash soup. It is so warm and comforting, but I have never added coconut milk - that sounds uber tasty/ ingenious!

Anonymous said...

I love the simplicity of this recipe! One of my favorite things about homemade soup is how ridiculously cheap it is to make...

Amanda said...

I bet the coconut milk really made this soup. I've got to try it as I LOVE butternut squash.

Unknown said...

I'm so excited for you that you finally got to take a cooking class!!

Lisa from Lisa's Yarns said...

Yum, that looks delicious and I love how it has so few ingredients in it! I love home made soups so much!!

Anonymous said...

cutting butternut squash makes me ragey....I will cut off a finger one day. But your way looks easy! I guess I can always dig the delicious stuff out! I've made the soup before but nothing beats roasted b.s.!