Confession time: I had never tasted butternut squash until well into adulthood. It wasn’t one of the vegetable staples I grew up eating. But I was seriously missing out, y’all!
I fell in love with this coconut butternut squash soup at the beginning of fall. I had to get a wisdom tooth extracted so I searched all the soup recipes I could find. This recipe is from the NYT Cooking site and is currently my favorite soup of all time.
What is butternut squash?
Butternut squash is large and oblong shaped. The skin is yellow, hard and inedible. The inside of the squash, however, is orange in color and has a sweet, nutty taste. I imagine butternut squash would be the love child of a pumpkin and sweet potato! The most popular way to prepare it is to cut it straight down the middle into two halves. Then, remove the seeds and roast in the oven with some olive oil. But my local Kroger sometimes has butternut squash already chopped and ready to purchase which helps to cut down on preparation time.
What are the benefits?
Although butternut squash is considered a high carb vegetable (16g per cup), there are a lot of benefits in eating this winter squash. According to bbcgoodfood.com, butternut squash is a great source of fiber, vitamins (A,B,C, & E) and minerals: potassium, calcium, zinc, and magnesium. It also benefits your immune system and keeps you hydrated: “one serving is roughly 87% of water!” (webmd.com)
I did not make many modifications to this recipe at all. The first time I made it, I did not have curry powder. But I did have cumin, turmeric, and black pepper, so I used that as a substitute and I loved the taste. I have used bone broth to make this soup (as bone broth is highly anti-inflammatory) as well as vegetable broth and both taste really good. Finally, if you want an extra boost of protein or texture, you can add a light white fish, like baked cod. Ooowee! Sets it off!
Here’s what you need:
1 large butternut squash
2 tablespoons olive oil
1 large yellow onion
1 medium apple
2 teaspoons curry powder
2 teaspoons fresh ginger
A pinch of nutmeg
2 cups broth of your choice
1 can coconut milk
Salt & pepper
1 medium red onion
1 bunch of kale
If you buy the squash pre-cut, place the cubes on a baking sheet and drizzle with olive oil. If not, cut the squash down the middle and scoop out the seeds. Drizzle with olive oil and bake for 30-50 minutes on 375 degrees.
In a large pot, add olive oil and sauté your onions until golden. Next, add your chopped apple & ginger, as well as your squash, broth and all your spices. Let simmer until the apples are tender.
Transfer all your ingredients to a food processor or blender. Once pureed, place back into the large pot and add the coconut milk.
When ready to serve, sauté your red onions in olive oil. Cut your kale into thin shreds and add to the onions. Add a little water and cook until kale is tender and bright green (approx. 5 minutes).
Pour soup in a bowl and place your fancy garnish on top. Enjoy!