While it’s been in the 60’s here most of the week, it seems everywhere east of the Rocky Mountains is in a deep freeze! Since most places are freezing, I thought you’d enjoy this warming, winter squash soup recipe.
Soup is my favorite way to eat butternut, and other winter squash, like delicata. All winter, there has been abundance of squash at the farmers market so I tried a few different squash soup recipes. I’ve finally come up with one I like the best.
If you don’t like squash you can use a mix of carrots and sweet potatoes in place of squash.
Hope this soup helps keep you warm, remember there’s only 27 days until spring!
Serves: 4-6 Prep time: 15 minutes Cook time: 50 mins
- 3 to 3 1/2 pounds butternut, delicata, carrots, and/or sweet potatoes
- 3 TBSP butter, or coconut oil, melted, for brushing
- 1 TBSP sea salt
- 1 tsp black pepper
- 3 cups chicken or vegetable broth
- 1/4 cup honey
- 2 tsp dried ginger, or 1 tsp of minced fresh ginger
- 3/4 cup coconut milk or heavy cream
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- Optional: Sour cream for topping
Heat the oven to 400 degrees F.
If using butternut squash cut into quarters, and remove seeds. If using delicate squash, cut in half and remove seeds. If using carrots and sweet potatoes, peel, then roughly chop.
Place squash (or sweet potatoes and carrots) onto a baking pan, brush flesh of squash with butter and season with 1 tablespoon of salt and 1 teaspoon of pepper. Roast in oven for 30 to 35 minutes or until the flesh is soft and tender. The carrots and sweet potatoes will likely become tender after 20 to 25 minutes.
Scoop the flesh from the skin into a medium size pot. If using carrots and sweet potatoes, you can just add them to the pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer.
Remove from heat and use a stick blender, puree the mixture until smooth. If you don’t have a stick blender, you can allow the mix to cool for 5 minutes and carefully transfer to a blender or food processor. Do not fill more than halfway.
I highly recommend investing in a stick blender, they cost about $30, are great for pureeing soups, and are a super handy kitchen tool!
Once the mix is pureed, stir in the coconut milk or heavy cream and return to a low simmer. Stir in the nutmeg and cinnamon. Add salt and pepper to taste. Top with optional sour cream.
I’d love to hear if you tried this recipe!