There have been threats of a snow storm this weekend so I have been trying to stay warm(er) but I haven’t seen any snow yet. Either way it is a good excuse to stay home and cozy up to this warm delicious soup. I wasn’t really into creamy soups in the past, I always assumed they will lack flavor and I preferred chunky soups because they are usually more hearty. I don’t remember how my mind got changed but soups like these are proof of how flavorful creamy soups can be.
I adapted this recipe from Gimme Some Oven’s butternut squash soup. She claims it is the best. Now I’m not a butternut squash soup connoisseur but I think I can agree with her. And of course I did some tweaks to mine, like adding ginger. This soup is so flavorful and warming. The apple gives it a little bit of sweetness, the ginger gives it an added slight kick and the coconut milk gives it a beautiful flavor that brings it all together. And to make it even better, it is vegan! And gluten free, so everyone can enjoy it.
The recipe is pretty straight forward but here are a couple of things to be aware of:
- Peeling the apple is an optional step but I think it makes a smoother soup.
- You can use fresh or ground ginger. I do think fresh is better but either works.
- You can make this in a slow cooker or stove top, both work well and there are instructions for both below.
- If you want a really smooth soup, pass it through a sieve. It seems tedious but hey if that’s what you want then it will be worth it.
Delicious Butternut Squash Soup
This recipe yields about 6 to 8 bowls.
- 1 medium to large butternut squash, peeled, seeded and cubed
- 1 granny smith apple, peeled (optional), cored and chopped
- 2 carrots, chopped
- 1 onion, chopped
- 4 garlic cloves, peeled and minced
- 1 tablespoon fresh ginger, minced, or 1/4 teaspoon powdered ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon nutmeg
- 2 cups vegetable stock
- 3/4 cup coconut milk
Add butternut squash, apple, carrot, onion, garlic, ginger, salt, pepper, cayenne, nutmeg and vegetable stock to a slow cooker or large pot and toss to combine.
If using a slow cooker, cook for 6-8 hours on low or 3 to 4 hours on high or until the squash is soft. If using a pot, simmer on medium to low heat for about 20 to 30 minutes or until the squash is soft.
Pour in coconut milk and stir. Using an immersion blender, blend the soup until completely pureed. You can also use a standing blender by transferring the mixture in batches into the blender (just be careful and don’t put too much at once). Taste for salt and seasoning and add any additional if desired.
Serve warm, top with a drizzle of coconut milk or other garnish if desired and enjoy! Don’t lick the bowl.