My sister had butternut squash soup at her fall wedding 5 years ago and I’ve been wanting to make it ever since. I finally got around to it and LOVE the way it turned out.
I purchased chopped butternut squash in my produce department to skip the peeling, chopping and seeding steps that can be very time consuming. It costs a little extra, but saves SO much time! This recipe also has a bit of a Thai kick with the ginger and coconut milk. It’s so yummy!
4 cups chopped, peeled, and seeded butternut squash
1 tablespoon olive oil
2 tablespoons butter
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 teaspoon ginger paste
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
1/2 cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
large cut butter garlic croutons
1. Line a large cookie sheet with aluminum foil and spread out the butternut squash in a single layer. Toss with olive oil, salt, and pepper. Bake in oven at 375 degrees for 35 minutes, or until golden brown.
2. Melt the butter in a large pot over medium heat. Stir in the onion, carrots, celery, and ginger; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the vegetables and butternut squash into a food processor, filling the processor no more than halfway full, and pulse in batches until smooth and well pureed. Return the mixture back to the pot.
3. Add the chicken broth, evaporated milk, coconut milk, sugar, salt and pepper and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes. Ladle into bowls, garnish with croutons, and serve.
recipe – altered from allrecipes.com.