Savory Butternut Squash Soup Recipe
Fresh ginger, fragrant spices, and creamy coconut milk- this savory butternut squash soup is a delicious and comforting fall classic.
The leaves start to turn, the temperature drops, and I know it’s time to make this delicious butternut squash soup. Simple and comforting, this soup is like a warm hug.
No hate to other pureed soups like Ina Garden’s butternut squash soup recipe or Trader Joe’s butternut squash soup, but I think we got them beat.
This recipe takes a turn from the usual butternut squash fall soups with the addition of fresh ginger root and aromatic, ground up whole spices. The cardamom, cloves, ginger, and peppercorn compliment the squash perfectly.
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We bump up the creaminess factor with the addition of coconut milk, making this recipe even more cozy and comforting.
How to make butternut squash soup
The first step of any butternut squash recipe is to break down the squash. I’ll be honest, breaking down a butternut squash is one of my least favorite things. Luckily, I’ve got a great hack for you to make this way easier.
Microwave that bad boy. Pierce the squash several times with a knife. This allows the steam to release as it cooks. Place the squash on a piece of parchment paper in your microwave and cook on high for roughly 15 – 25 minutes, turning over roughly half way through.
The cook time will depend on the size of your squash. A medium sized squash will take about 15 minutes, but a large one will take longer.
If you are unsure how long to cook it, after 15 minutes pierce the squash with a knife or fork to test its tenderness.
Once your squash is very tender, carefully remove from the microwave with potholders. Allow to cool until it’s safe to handle, and slice it lengthwise in half.
Scoop out the seeds and stringy bits and discard. Scoop out the tender flesh into a bowl, scraping the flesh from the skin.
If you don’t have a microwave or think I’m weird for microwaving a whole squash, you can roast the squash instead. Breaking down the squash is more labor intensive, but roasting does give you a nice caramelization.
Grind fresh peppercorn, cardamom, and clove in a mortar and pestle. Next, chop a white onion, a couple garlic cloves, and a roughly 2 inch size piece of ginger. No need to chop very finely since everything will be blended later.
Heat some butter in a large pot over medium high heat. Once hot, add your onion and cook until slightly soft, about 3 – 5 minutes. Season with salt and add your ginger, garlic, and ground spices. Cook until fragrant, about 1 – 2 minutes.
Next, add your squash and broth, and then bring to a bowl. Cover and reduce heat to a simmer. Since your squash is already cooked, you don’t have to simmer long. I had a couple of hard spots in my squash, so I let simmer for about 5 – 8 minutes until everything was soft.
At this point, use an immersion blender or regular blender to blend your soup. Our immersion blender sucks, so we scooped out the ingredients and liquid in small batches to blend. Blend until smooth and return back to your large pot.
Return the soup to the heat, on medium low. Taste for seasoning and then add a can of coconut milk. Allow to heat up for a few minutes.
After cooling and refrigeration, this soup will thicken up the next day.
Can you freeze butternut squash soup? Absolutely. This soup freezes very well. Place in an airtight container in the freezer for up to three months.
What to serve with butternut squash soup
This soup makes for a lovely starter to a meal, or a light lunch or dinner. Like most soups, some type of bread is a great accompaniment- grilled cheese, cornbread, garlic bread, dinner rolls or focaccia.
Have a salad on the side for a healthier option. Other great sides are roasted vegetables, baked potatoes, or roasted chicken.
What does butternut soup taste like
Butternut squash has a mild flavor like sweet potato or pumpkin with a slight natural sweetness and nutty flavor.
Does butternut squash help lose weight
This fibrous vegetable is a great choice if you are trying to lose weight. One cup of cooked butternut squash has only 87 calories and 7 grams fiber.
A lot of studies show that a diet high in fiber has been associated with fat loss and the ability to keep weight off over time.
Is butternut squash soup good for diabetics
Yes, because butternut squash is high in fiber and has a low glycemic index, it is a good choice for folks with diabetes. This winter squash is an excellent source of beta-carotene, potassium, and Vitamin C.
Does squash soup count as a vegetable
Yes, squash is a vegetable. It’s a starchy winter squash similar to pumpkin and acorn squash.
How do I thicken butternut squash soup
Use arrowroot or cornstarch to make a slurry to thicken your soup. Use the ratio of 1 tablespoon of cornstarch to 2 tablespoons of water.
Another great and simple way to thicken a soup is to let it cool down and then refrigerate it. When I make this savory butternut squash soup recipe, it’s always thicker the next day.
What is the best way to cut a butternut squash
First, cut about ¼ inch off both ends of the squash. Use a sharp vegetable peeler to take off the tough skin. Next, stand the peeled squash up on a cutting board and cut in half lengthwise.
Scrap out the string bits and seeds. Lay cut sides down and cut in half. Working with one section at a time, cut the squash into slices lengthwise to your desired thickness. Stack the slices, and then cut into cubes.
What meat goes with butternut squash soup
Roasted chicken is a great meat to accompany this soup because it’s simple to make, inexpensive, and its flavors compliment.
Pork, apple, and squash are classic fall flavors, so pork tenderloin is a great choice to eat with butternut squash soup.
Is butternut squash healthy to eat
Yes, butternut squash is a low calorie, fiber rich winter squash that is rich in antioxidants, vitamins, and minerals.
How long does butternut squash last
It will last up to a month or more in a cool, dark place. Peeled butternut squash will last up to five days in an airtight container in the refrigerator.
Finish this meal with a delicious Fruit and Nut Biscotti!
Equipment
- 1 Blender or immersion blender
Ingredients
- 1 large butternut squash or 2 medium squashes
- 1 tb butter
- 4 cloves garlic, chopped
- 1 2 inch piece of ginger, chopped
- 1 white onion, roughly chopped
- 3 cloves
- 6 whole cardamom pods
- 1 tb whole peppercorns
- 3 cups vegetable or chicken stock
- 1 can coconut milk
- salt to taste
Recipe Instructions
- Use a sharp paring knife to make several slits around the squash. This will let the steam escape.
- Place squash in a microwave safe dish or on parchment paper in the microwave. Cook on high for 15 – 25 minutes. Halfway through, turn squash over and test for doneness. Squash should be soft and easily pierced with a paring knife. Time will vary depending upon the strength of your microwave and how big your squash is.
- Allow squash to cool until safe to handle. Cut lengthwise, scoop out pulp and seeds, and discard. Scoop out the squash flesh, scraping against the skin, and place in a bowl. Set aside.
- Use a mortar and pestle or spice grinder to ground up the cloves, cardamom pods, and peppercorns. Set aside.
- In a large pot over medium high heat, heat the butter. Add the white onion and cook soft, about 3 – 5 minutes. Season with salt. Next, add the garlic, ginger, and spices. Cook until fragrant, about 1 – 2 minutes.
- Next, add your squash and broth, and then bring to a bowl. Cover and reduce heat to a simmer. Let simmer for about 5 minutes and all the squash is very soft.
- Use an immersion blender to blend in the pot. Or scoop out small batches to blend in a regular blender. Blend until smooth and return back to your large pot.
- Return the soup to the heat, on medium low. Taste for seasoning and adjust as needed. and Next, add a can of coconut milk. Allow to heat up for a few minutes.
- Serve hot. Soup will thicken overnight in fridge.
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