I have a confession to make. I used to hate butternut squash soups. I’m not sure quite what it was about them. I always preferred a vegetable soup over a butternut squash one. But, determined to remedy that, I set out to make a butternut squash soup that would please even the most stubborn of taste buds – my own!
And out of that determination this soup was born!… or rather cooked up. I love the fresh herbs mixed with the creaminess from the coconut milk and the little zing of ginger. It’s perfect for Fall and Winter, when your bones need some warming up. It’s even an easy dish to whip up for a holiday gathering when served in smaller portions! JJ and I love pairing it with some freshly baked bread to dip into the creamy goodness of this vegan butternut squash soup. Enjoy!
Butternut Squash Soup
Ingredients
- 1 large butternut squash, peeled, de-seeded, & cubed
- 4 tbsp olive oil
- ¾ tsp dried basil (or 1 tbsp fresh, finely chopped)
- 1 1/4 tsp dried thyme (or 4 1/2 tsp fresh, finely chopped)
- 2 ¾ tsp salt
- 3/4 tsp pepper
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp Ginger, peeled & minced
- 2 tbsp boullion, or 2 cubes bouillon, or 4 cups vegetable stock
- ¾ cup coconut milk canned, plus a little extra for garnish
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl, mix 2 tbsp of olive oil, basil, 3/4 tsp dried thyme (or 3 tsp fresh), 3/4 tsp salt, and 1/4 tsp pepper with the diced butternut squash.
- Spread out on a large baking sheet and bake for 35 min, until the squash can be easily pierced with a fork.
- In a large stock pot, heat the remaining 2 tbsp of oil over medium-high heat.
- Add the onion, garlic, and ginger. Saute for a few mins until the onion is translucent.
- Melt the bouillon in 4 cups of water hot water.
- Stir in 2 tsp salt, 1/2 tsp pepper, and 1/2 tsp dried thyme (or 1 1/2 tsp fresh).
- Add in the roasted butternut squash and bouillon water.
- Bring to a boil. Then reduce heat to medium-low and simmer for 15 min.
- Add to a high-speed blender and blend until it’s fully liquid.
- Pour back into stock pot and add in coconut milk. Stir until combined.
- Spoon into a bowl and use a spoonful of coconut milk on top if you want to create a garnish design.
- Serve with a sprig of fresh thyme on each bowl, and enjoy with freshly baked bread.
Notes
*Leftovers may firm up a bit. Add water 1 tbsp at a time to reach the desired consistency.
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