Butternut Squash Soup with Coconut Milk

Butternut Squash soup is one of my all-time favorite comfort foods. I've learned how to make this dish from my aunt; it’s a traditional recipe in my family.

I remember as a kid, whenever anyone was with a cold or mild illness there was always a butternut squash soup on a pot. But now... I make it all the time!!! I just love the warm, savory, buttery taste of the soup!

Commonly thought of as a vegetable, butternut squash is technically a fruit and, that's okay, what matters for us is it makes a delicious addition to many sweet and savory recipes!

It’s not only tasty but also has lots of vitamins, minerals, fiber, and antioxidants (my aunt knew things!). And, even better low in calories!

When people think healthy, they usually think of tasteless. So, to add more flavor to the recipe I made my version. I'm so sorry aunt, but not, really, sorry! Instead of use heave cream as her original recipe, I use coconut milk. This combination is surprisingly delicious and lighter than the original! 

This recipe is the essence of the idea for a classic and fresh dish, delicious and easy to prepare. Having it in mind, you can always use frozen butternut squash but just go for freshness!

And, believe me, you’ll love that!

 

Ingredients

• 1 medium butternut squash (3 pounds), cut in half vertically, and scoop seeds out
• 3 tablespoons olive oil
• Salt and fresh ground pepper
• ¾ cup chopped shallot
• 3 cloves garlic, smashed and peeled
• 4 cups low-sodium vegetable broth
• ⅛ teaspoon ground nutmeg
• ½ cup coconut milk

 

 How to make it

1- Preheat oven to 400 degrees Fahrenheit. Drizzle cut side of squash with 1 tablespoon olive oil and season with salt and pepper. Place, cut-side down on a foil-lined baking sheet. Roast until squash is very tender and completely cooked through, it can be between 40 to 55 minutes. Set the squash aside let it cool slightly, about 10 to 15 minutes.

2- In a large soup pot, heat the remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Stir in broth, 1 cup water, ground nutmeg, and 1 teaspoon salt. Scoop flesh from squash into the pot. Bring to a boil, and then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool for 5 minutes approximately.

3- Puree soup in a blender, working in batches, until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Season to taste with salt and pepper. This soup doesn’t, really need a garnish but if you desire, drizzled with more coconut milk, and sprinkled with toasted pepitas (green pumpkin seeds) or **toasted squash seeds to serve. Soup can be stored in an airtight container in a refrigerator for up to 1 week.

 

 Notes

*You can simmer the squash until it’s thoroughly cooked. It will reduce the cooking time. But, most of this soup’s flavor comes from roasting the butternut squash bringing out all its caramelized taste. 

**If you don't want to throw out those squash seeds you can make it the crispiest butternut squash seeds. Preheat oven to 400 Fahrenheit degrees. Bring a small pot of water to a boil. Add seeds to a bowl of warm water and separate seeds from squash pulp; drain. Boil 10 minutes. Drain well and pat dry. Brush a baking sheet with a thin layer of oil. Spread seeds on a sheet and season with salt and pepper. Bake, stirring once, until crisp and golden, 18 to 20 minutes.