If I ever were to claim a recipe as my signature recipe, it would be Spiced Butternut Squash Soup. I’ve had it saved in the notes app in my phone for years, eagerly texting it to friends and acquaintances who ask or even wonder aloud where one can find a good recipe for butternut squash soup. “Me! Mine! THIS RECIPE- here let me send it to you…” My fellow dietetic interns and I served this soup for a farm event in New Hampshire over 10 years ago! I loved it then and I continue to cook it and love it every fall and winter.
These are my favorite things about Spiced Butternut Squash Soup:
- Easy to make. Simmer the ingredients in a pot together until very soft and puree with an immersion blender.
- Full of vegetables (and fruit) all in one meal– squash, sweet potato, canned pumpkin, onion, garlic, apples
- Allergy-friendly: dairy free (just sub olive oil for butter), gluten free, and vegan (with olive oil sub)
- Add fun toppings: garnish with toasted pumpkin seeds, a spoonful of plain yogurt, drizzle of pumpkin seed oil, maybe a drizzle of honey or maple syrup? Sourdough croutons?
- Freezes well in shallow containers or freezer bags- lay bags flat to stack, and thaw in a bowl of warm water.
I am so happy to finally share this recipe with you here on Dinner on the Couch. Let me know what you think!
Spiced Butternut Squash Soup
Smooth, warm, flavorful, and vegetarian
Equipment
- Immersion blender
- Large dutch oven or pot with lid
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, diced 1/2 cup
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tsp fresh ginger root, grated or minced in a tube
- 1/2 tsp ground cinnamon
- 1/2 tsp curry powder
- 1/4 tsp ground nutmeg optional
- 1/4 tsp crushed red pepper optional
- 2 apples, peeled and diced 1-2 cups
- 1 medium butternut squash, peeled and diced 1 1/2 lbs
- 1 large sweet potato, peeled and diced
- 1 15 oz can light coconut milk
- 1 15 oz can pumpkin puree
- 1-2 cups water or broth
Instructions
- Heat olive oil and butter over medium heat in a large dutch oven or pot. Add onion and saute 4-5 minutes, until onion begins to soften. Add garlic and cook, stirring, 1 minute. Add ginger and other spices, stir and cook 1 minute.
- Add remaining vegetables and apples. Add coconut milk, pumpkin puree, and enough water to nearly cover all ingredients. Cover with a lid and bring to a simmer. Reduce heat to low and simmer, covered, for 30-40 minutes until vegetables are very soft. Remove from heat.
- Allow to cool slightly. Puree soup with an immersion blender until smooth. Note- if using a regular blender, ladle in to blender container in batches and puree until smooth.