Butternut Squash Soup

If you follow me on Instagram, you’ll already know I’m over the moon that Autumn is on our doorstep. It’s my favourite time of the year, and yesterday we got in to the seasonal mood by combining two of my favourite Autumn things for dinner: soup and pumpkin. Well, butternut squash, but they are from the same family and in Germany it’s called a butternut pumpkin. Anyway, so we made some butternut squash soup yesterday for dinner, and I barely managed to take a picture of it before it was all gobbled up. Instant crowd pleaser!

Butternut Squash SoupIngredients (serves 4):

  • 1 large butternut squash
  • 1 Tbsp vegetable oil
  • a handful of shallots
  • 2 cloves of garlic
  • 2 tsp grated ginger
  • 400ml coconut milk
  • 250ml water
  • 1 tsp vegetable bouillon powder (check the ingredients if you have any food allergies – I use gluten free bouillon from Marigold Health Foods)
  • 1/2 tsp mild curry powder
  • salt & pepper

Directions:

  • Peel the butternut squash, scoop out the seeds (don’t throw them away!), and cut the squash into equally sized small pieces. Set aside.
  • Peel and chop the shallots, and fry them in a large saucepan with the vegetable oil over a low heat until they start to soften.
  • Peel and crush the cloves of garlic and add to the shallots, together with the ginger. Fry for another minute, stirring constantly to avoid the garlic from burning (which can happen really quickly).
  • Add the chopped up butternut squash, coconut milk, water and bouillon powder and bring to the boil, then turn down the heat and leave to cook until the butternut squash has softened. This takes around 15 – 20 minutes.
  • Once the butternut squash has softened, remove from the heat and leave to cool for 5 – 10 minutes, then blend everything to a smooth consistency with a hand blender (being careful not to splash yourself with hot soup!).
  • Return to the heat, season with the curry powder, salt and pepper, and warm through again.
  • Serve and enjoy!

I served this yesterday with a dollop of Greek yoghurt and some butternut squash seeds. While the soup was cooking, I washed and dried the reserved seeds, then toasted them in a dry frying pan for around 5 minutes over a medium heat, shaking them constantly to avoid them burning. When they start to pop, they are ready. For the adults, I also added a sprinkle of dried chilli flakes to the soup. I ate my soup with some hot, buttered gluten free toast, whilst the three boys enjoyed theirs with a roll.

 

4.7 from 3 reviews
Butternut Squash Soup
 
Author:
Cuisine: Soup
Serves: 4
Ingredients
  • 1 large butternut squash
  • 1 Tbsp vegetable oil
  • a handful of shallots
  • 2 cloves of garlic
  • 2 tsp grated ginger
  • 400ml coconut milk
  • 250ml water
  • 1 tsp vegetable bouillon powder
  • ½ tsp mild curry powder
  • salt & pepper
Instructions
  1. Peel the butternut squash, scoop out the seeds, and cut the squash into equally sized small pieces. Set aside.
  2. Peel and chop the shallots, and fry them in a large saucepan with the vegetable oil over a low heat until they start to soften.
  3. Peel and crush the cloves of garlic and add to the shallots, together with the ginger. Fry for another minute, stirring constantly to avoid the garlic from burning (which can happen really quickly).
  4. Add the chopped up butternut squash, coconut milk, water and bouillon powder and bring to the boil, then turn down the heat and leave to cook until the butternut squash has softened. This takes around 15 - 20 minutes.
  5. Once the butternut squash has softened, remove from the heat and leave to cool for 5 - 10 minutes, then blend everything to a smooth consistency with a hand blender (being careful not to splash yourself with hot soup!).
  6. Return to the heat, season with the curry powder, salt and pepper, and warm through again.
  7. Serve and enjoy!

7 Comments on Butternut Squash Soup

  1. Anosa
    September 13, 2017 at 11:38 am (2 months ago)

    I love Butternut squash soup but never actually had a homemade one before, thanks for the recipe I want to give this a try

  2. Newcastle Family Life
    September 13, 2017 at 3:04 pm (2 months ago)

    This looks like the perfect soup for autumn days x

  3. Tracy
    September 14, 2017 at 11:02 am (2 months ago)

    That looks and sounds delicious – love a good soup when the weather cools. However, I have to disagree. Something feels very sad for me when summer ends! haha Pinned x

  4. Fashion and Style Police
    September 14, 2017 at 11:22 am (2 months ago)

    This Butternut Squash Soup looks very tasty. I will try making mine.

  5. Cath - BattleMum
    September 14, 2017 at 6:41 pm (2 months ago)

    I’ve had butternut squash soup before but it didn’t taste very nice. I’d certainly try yours with the roasted seeds and some chili flakes too as I’m sure that must jazz up the flavour!

  6. Nadia
    September 14, 2017 at 7:19 pm (2 months ago)

    I adore autumn too. This looks absolutely delicious, will have to try making this x

  7. Sarah | Boo Roo and Tigger Too
    September 14, 2017 at 9:56 pm (2 months ago)

    I really need to get my soup maker out and get some delicious soups made for the autumnal days

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