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 Soup

Ingredients (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.

 

Butternut Squash Soup
Cuisine: Soup
Author: Jenni Fuchs | The Bear & The Fox
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
  • 1/2 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!

Comments: 12

  • reply
    13 September 2017

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

  • reply
    13 September 2017

    This looks like the perfect soup for autumn days x

  • reply
    14 September 2017

    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

  • reply
    14 September 2017

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

  • reply
    14 September 2017

    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!

  • reply
    14 September 2017

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

  • reply
    14 September 2017

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

  • reply

    Alisha Ross

    3 February 2020

    Squash pairs perfeclty with Mexican flavors, so this was ingenious! I can’t wait to see what else you make with it and get cooking with it!

  • reply
    14 March 2020

    I love butternut squash soup. I haven’t made it with coconut milk before. I will need to try this recipe.

  • reply

    Hannah Flack

    18 June 2020

    Thursday Night Soup! Love it. Can’t wait to try some of these too. I am a huge soupaholic.

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.