Squash is one of those ingredients that has many great health benefits and lots of delicious ways to prepare it. Butternut squash contains carotenoids and phytonutrients and is very rich in Vitamin A and B. It is also very high in antioxidants, which can help prevent heart disease and cancers. This creamy, nutritious soup is perfect for those rainy spring days. I choose to make most things dairy free so I used coconut milk in this recipe, but regular 2% milk is fine or even heavy cream could be used for a thicker soup. You can also make this vegetarian by using a vegetable stock instead of chicken.
Butternut Squash Soup
- 1 large butternut squash, peeled and seeded
- 5 cups of broth
- 1 cup of coconut milk
- 1 cup of water
- 1 medium onion, chopped
- 1 clove of garlic, chopped
- 1 tsp. of cumin
- 1 tsp. of curry powder
- salt and pepper to taste
- You can soften the butternut squash by baking it for about 10 minutes or putting it in the microwave for 5 minutes.
- Peel the skin off and rid it of any seeds inside, chop roughly into even pieces.
- Boil the water and stock of choice (vegetable or chicken is fine) and then add the butternut squash.
- Add the onion, garlic and coconut milk and let simmer for about 30 minutes.
- When it’s tender enough, you can either mix in a blender or use an immersion blender to give it a smooth, creamy texture. At this point, you can add more or less coconut milk, depending on whether you prefer your soup creamier or thicker. I like it a bit creamy, so I added about another cup of milk.
- Add the herbs and spices, garlic powder, cumin, curry powder and salt and pepper to taste.
- Serve warm with fresh herbs to garnish.