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Golden Butternut Squash Soup

Updated on June 20, 2014

Butternut Squash Soup Recipe

Butternuts are beautiful! They must be the sweetest-tasting squash of all time, the golden goodness of the butternut keeping the sun captured from harvest to table.

You can serve up the bright beauty of golden butternut squash in many different ways, but I like butternut soup best. It's tasty, tempting and all round easy entertaining.

Butternut Squash is good for you too!

franksteiner

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Ingredients

  • 1 medium-sized butternut squash
  • 1 large onion
  • 3 medium cloves garlic
  • 1 TBS + 3 cups chicken or vegetable broth
  • 1 TBS chopped fresh ginger
  • 1 tsp turmeric
  • 1 tsp curry powder
  • can of coconut milk
  • 2 TBS chopped fresh coriander
  • salt and pepper to taste

Instructions

  1. Peel and cut the butternut into small cubes
  2. Chop the onion and garlic
  3. Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for about 5 minutes, stirring frequently, until almost transparent.
  4. Add garlic and ginger, and continue to saute for another minute. Add turmeric and curry powder, and mix well.
  5. Add squash and rest of stock, mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.
  6. Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup doesn't erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed.
  7. Season to taste with salt and pepper. Reheat, and add coriander.
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  • 1 butternut squash
  • 2 Tbsps olive oil
  • 2 medium onions
  • 4 cups chicken or vegetable stock
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • ½ tsp pepper
  • 1/4 tsp coriander
  • 1/4 tsp cinnamon

Instructions

  1. Cut the butternut squash in half lengthways.
  2. Scoop out the seeds and stringy pulp. Brush olive oil on the inside of the squash and roast it in the oven at 400 degrees for about 15 minutes, or until you can peel the skin away from the flesh.
  3. Cut the butternut squash into cubes. Peel and chop the onions.
  4. Put all ingredients into the crockpot. Cook on low for 6 to 8 hours, or on high for about 4.
  5. You can now blend in small batches.

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    • profile image

      poutine 5 years ago

      Sounds delicious and easy to make

    • Elle-Dee-Esse profile image

      Lynne Schroeder 5 years ago from Blue Mountains Australia

      I love pumpkin soup and butternut makes a really delicious soup. I love to add potato, carrot and sweet potato to mine and then thin it with milk at the end.

    • traveller27 profile image

      traveller27 5 years ago

      Looks really good!

    • Frischy profile image

      Frischy 5 years ago from Kentucky, USA

      This sounds delicious! Can't wait for fall to try it!

    • profile image

      anonymous 7 years ago

      I've heard of squash soup but have never had it. Your recipe sounds yummy, smooth and deliciously satisfying.

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