How to Make the BEST Butternut Squash Soup

by Beth K

This might just be the best soup ever. This is a vegan version, but also insanely good served w/ a dollop of sour cream on top! Antioxidants, b6, folate, fiber, magnesium and yum!!!!

Supplies

  • 1 Butternut squash
  • 1 Shallot Chopped (optional)
  • 4 Large celery stalks
  • 1 Young Thai coconut
  • 1 Coconut oil
  • 1 Small onion chopped
  • 3 Cups vegetable broth or chicken broth
  • Fresh grated ginger (optional)
  • Curry powder (optional)
  • Cayenne pepper (optional)
  • Instructions

    Step 1

    Gather all the supplies...

    Step 2

    Truthfully only 3 ingredients are vital: ROASTED SQUASH, BROTH and COCONUT MEAT. It will still taste amazing if you keep it super simple. Clean. Vegan. Yumminess.

    Step 3

    I only used half an onion today. Make sure to peel the outer skin of your shallot. Shallots are like small flavorful onions. They have a slightly sweet and garlicky taste

    Step 4

    Roughly chop your veggies...

    Step 5

    And add them to a deep pan or soup pot with a touch of oil.

    Step 6

    Start to sautée over medium heat. Meanwhile, preheat oven to 425 with the rack placed in the center.

    Step 7

    As the veggies begin to soften add liquid (I'm using vegetable broth today) to keep the mixture wet. Then the veggies can cook a bit more without browning.

    Step 8

    This is what it looks like after 8-10 minutes. Now just turn off the stove, and let em sit.

    Step 9

    I've got this big 'ol squash, now what?

    Step 10

    Make sure your knife is very sharp... And be mindful. Be deliberate with your cuts and the process will actually go quickly.

    Step 11

    Peel away the outer skin. If you have a good vegetable peeler you can use that.

    Step 12

    Peeled.

    Step 13

    Only the round/bottom part contains seeds. Did you know this gourd is technically a fruit?! It's packed w/carotenoids which protect against heart disease.

    Step 14

    Super easy to scoop the seeds out with a regular spoon. (You could rinse and dry the seeds, then roast them to sprinkle as a garnish if you are feeling really fancy)

    Step 15

    Removing the seeds with a spoon

    Step 16

    Here's my little friend, the Misto. Put any kind of oil in and pump it up-- it creates a nice spray without any added chemicals. (If using coconut oil warm it first to liquefy)

    Step 17

    Squash is cut up! I use that fabulous non-stick foil to cover the baking sheet. (Parchment paper works too) and it's time to lightly coat the pieces with coconut or olive oil.

    Step 18

    Yep. I said "massage the squash". My favorite part!

    Step 19

    I believe in infusing the food with love and positive intentions ... Why not give it a try?! Arrange the chunks in a single layer on the baking sheet and into the oven! (425 middle rack)

    Step 20

    After 15-20 minutes use tongs or a spatula to turn the pieces of squash, then back in the over for another 15-20 minutes til it is soft and looks like this.

    Step 21

    Its ok to put hot ingredients into a VitaMix w/ the lid in locked position. If you are using a regular blender or an immersion blender allow the stuff to cool before you puree.

    Step 22

    I gave the squash a nice pinch of salt and put it into the vitaMix with the veggies that were cooking in broth on the stove.

    Step 23

    please use caution and common sense, ok? Do not blend hot ingredients unless using the appropriate appliance.

    Step 24

    Here's what it looks like after about 45 seconds.

    Step 25

    Yummmmy! Squash purée Now's a good time to add a pinch of curry powder and cayenne.

    Step 26

    Stage 1 - this is blended but does not contain any coconut yet.

    Step 27

    I drank the coconut water while I was prepping everything else.

    Step 28

    How to scoop out the fresh coconut meat: If you have a huge cleaver or machete lyin around- that would make this process easier.

    Step 29

    Aaaaaand here's where I almost drop the coconut on the floor.

    Step 30

    The texture of fresh coconut can range from gelatinous-custardy to firm and slightly rubbery. It had a mild sweet flavor is high fiber, minerals and has lots of healing properties

    Step 31

    Now I will grate some fresh ginger- somewhat clumsily :) ginger adds a bright lemony/spicy note and aids in digestion.

    Step 32

    Here is what it looks like grated. Optional, of course. If you don't have a micro plane just peel the outer skin off and slice it very thin.

    Step 33

    Add the coconut and ginger and give it all one more whirl in the blender. THIS is what it looks like -- ready to serve! Don't worry if you made too much. It freezes nicely.

    Step 34

    If your soup has cooled off, simply reheat it. Then serve yourself a giant bowl! Store the rest in glass jars in your fridge for up to a week.

    Step 35

    You can try adding a dash of cinnamon, nutmeg and a splash of sherry or throw some wilted greens on top, garnish w smoked almonds. I hope you enjoy. Please like, subscribe and share the LOVE