I have this weird idea in my head that making butternut squash soup is some sort of challenge. Or that it’s a complicated process. I have no idea why I think this. Preparing butternut squash soup has got to be one of the easiest things to do. The outcome is fantastic as well. I can’t tell you how many times I tasted this soup last night, as I was making it, and told myself how utterly delicious it was. For such a simple recipe, the result is outstanding. And I’m not just saying that.
I’ve shared a few different recipes for butternut squash soup on this blog. Honestly, I can’t keep up with the ones I already posted and I’m not even sure I care anymore. I find new recipes all the time and when I do, I tell myself that they couldn’t possibly be exactly like the ones I’ve already made. It’s little excuses like this that keep me going.
I have to tell you though, this soup is so damn good. It must be the coconut milk I poured in at the end. Although, while that did give the soup its creamy factor, it tasted splendidly before I added it. Perhaps it was the roasting of the vegetables. It must be that because there’s nothing else going on here. All that’s involved with this soup is roasted vegetables, vegetable broth and coconut milk. By the way, the coconut milk was my idea. The original recipe called for heavy cream. So old fashioned. Okay, I’m kidding, but I did add the milk by myself.
1 Large Butternut Squash, Peeled and Cubed
3 Carrots, Diced
1/4 Cup Olive Oil
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 Large Onion, Quartered
6 Garlic Cloves
3/4 Cups Vegetable Broth
1 16-Ounce Can Coconut Milk
I’d like to thank Cafe Delights for this recipe. From what I’ve gathered, this website has got tons of very nice looking recipes on it. I’ll definitely have to go back for more.
Arrange your oven racks so one is in the center position. Then, pre-heat the oven to 400 degrees.
Roast the Vegetables
After prepping all the vegetables (squash, carrots, onion, garlic), place them in a large bowl, along with the olive oil, salt and pepper. Toss everything until the vegetables are coated with the oil well.
Next, spread the vegetables out on a baking sheet and place the sheet in the oven. Let the vegetables roast for 45 minutes.
Blend the Soup
Transfer the vegetables to a large pot. Add about three cups of broth to the pot as well. You can go about the next step two ways. You can either blend this soup in batches in a blender or you can use a stick blender right in the pot itself. I used the stick blender which made things so much easier. Basically, blend all the ingredients until they’re silky smooth. If you need to add more broth during this process, feel free to do so.
When finished with that, pour the contents of the coconut milk can into the pot as well and stir the soup thoroughly.
Plate & Serve
Divide the soup between bowls. Season to taste if necessary and if you want to make things look nice, you can add some fresh thyme to the center of each bowl. Enjoy!
The Final Butternut Squash Soup
I am still loving this soup today. We have leftovers and it’s just as good now as it was last night. And as you can see, it’s so easy to prepare. There’s no strange tricks with this recipe. If you decide to make this soup, please let me know your thoughts in the comment section down below. Thanks for reading!