As the days get shorter and colder, there is nothing more satisfying than a homemade soup made with seasonal ingredients. This recipe for Butternut Squash Soup is one of the season's very best. The chile peppers make the dish hot, but that heat is tempered slightly by the addition of coconut milk. If you prefer a less spicy dish, omit the hot chiles. In this recipe, as in most recipes that use butternut squash, pumpkin can be substituted for the pale-skinned squash.
The soup could be served for lunch or as a first course for a larger meal. Butternut Squash Soup also makes a great addition to a party menu; prepare the soup in advance and reheat upon the arrival of hungry guests.
Butternut Squash Soup
The aromas from cooking this soup will fill your kitchen with the delicious scent of autumn.
Makes 6 servings
Ingredients:
- 2 medium butternut squash, cut into 1-inch-square cubes
- 1 medium onion, finely chopped
- 2 large red chile peppers
- 1 square-inch piece fresh ginger, finely chopped
- 3 garlic cloves, finely chopped
- 1 3/4 cups coconut milk
- Pinch of freshly ground black pepper
- 6 slices of warm crusty bread, such as French bread, Italian or sourdough
Directions:
- Place butternut squash, onion, chile peppers, ginger and garlic in a large saucepan over medium heat.
- Add 2 cups water to the saucepan and bring the water to a boil. Cook vegetables just until the squash is extremely soft and has the consistency of a thick purée, about 30 to 40 minutes. During cooking, add more water to cover the vegetables as needed.
- Once the squash has become soft, add coconut milk to saucepan and stir to combine. Season to taste with pepper.
- Reduce heat to a simmer and cook soup for approximately 10 minutes.
- Divide soup among 6 serving bowls. Serve with slices of warm crusty bread. The soup can be prepared in advance and refrigerated or frozen. Reheat just before serving.
Cooking Tips: How to Peel and Slice a Butternut Squash
Peeling and slicing a butternut squash can seem tricky if you have never worked with this vegetable before. First, slice off the bottom end of the squash. Stand the squash upright on a cutting board. Using a vegetable peeler or a chef's knife, peel off the pale outer skin and slice the butternut squash in half vertically. Remove the seeds and stringy pulp from the interior of the squash. Finally, cut the butternut squash flesh into cubes, rounds or wedges, depending on your recipe requirements.
Kate Johnson - I grew up in Rainford, St. Helens in North West England. After sixth-form, I read English at Mansfield College, Oxford and graduated in ...
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