Each October, like clockwork, I start my yearly obsession with this butternut squash soup. The reason why I make it over and over again is because it’s so simple and so delicious! I always make big batch on Sundays, bake fresh loaf of bread and enjoy it for lunch or dinner! Then, I have leftovers for the week!
I hope you give this soup a try and let me know what you think!
- 6-8 cups of roasted butternut squash (usually 2 medium squashes)
- 900ml to 1L of vegetable stock
- ½ to 1 can of coconut milk
- 4 tbs maple syrup
- 1-2 tsp raw ginger, minced
- ¼-1/2 tsp nutmeg, grated
- salt and pepper, to taste
- Cut the squashes lenghtwise and empty all of their seeds. Lay on a baking sheet with the skin facing up, pierce skins a few times and roast at 400 for 45 minutes.
- In the meantime, when 5 minutes are left of roasting, bring the broth with all other ingredients to a simmer (except coconut milk).
- Simmer for 10-15 minutes and once done, add in coconut milk and remove from heat.
- Once the squashes are done roasting and are tender, remove from heat and let cool enough to handle.
- Once cool enough, scoop out all of the squash and add to a blender along with all of the other ingredients.
- Blend until very smooth.
- Reheat slightly before serving and add toppings of choice (I used red chili flakes and black pepper).