Puree of Butternut Squash Soup

Who doesn’t love a nice bowl of butternut squash soup! This is a staple fall dish - perfect for the cooler nights and windy days. I made this recipe for Canadian Thanksgiving and it was a hit. So, I made it again and it lasted the entire week. Here’s the recipes, in baby steps, so even the novice cooks can make it.

What you’ll need:

  1. 1 butternut squash vegetable OR 1 package of frozen butternut squash. If you chose to buy the vegetable, highly recommend you buy it peeled and cut in cubes, otherwise it is a mission to cut it!

  2. 4-5 cauliflower florets

  3. 1 Liter of broth (chicken or vegetable)

  4. 1 can of coconut milk

  5. 1/4 yellow or red onion diced in small pieces

  6. 1 green apple - peeled and diced into small cubes

  7. 1-2 carrots - peeled and diced in small pieces

  8. Seasoning: salt, pepper, tumeric, cinnamon, garlic powder

  9. Preheat your oven to 425F

Here’s how to make it:

  1. Roast diced butternut squash, carrots, and cauliflower at 425F for 25 minutes in the oven. Season with salt and pepper before roasting. Spray some avocado or coconut oil. Avoid olive oil.

  2. Once the vegetables are roasted and soft, set aside and let it cool for a few minutes.

  3. In a cooking pot, heat up a teaspoon of ghee (I prefer ghee over oil) on medium heat until you can feel the heat coming from the stove

  4. Add in 1/4 diced onions and fry for 5-7 minutes on medium-high heat. Make sure the onions don’t burn if possible. Add salt and pepper for taste

  5. Add some extra ghee, lower the heat to medium and add the roasted vegetables into the cooking pot.

  6. Mix it quickly with a big wooden spoon and then add 1L of broth. Turn up the stove to a high setting and bring it to a boil.

  7. Once the soup is boiling, bring down the temperature to a medium low and let the soup simmer for 10 so that all the vegetables are soft.

  8. Add the apples and 1 can of coconut milk after 10 minutes (bring to boil if necessary) and continue the simmering/cooking process.

  9. Add turmeric, cinnamon, sea-salt (I add about 1 teaspoon of sea-salt or more according to taste) and a few sprinkles of garlic powder. Make sure the soup is still simmering, mix everything with a spoon. The soup should be somewhat sweet because of the cinnamon but still have a vegetable flavor to it.

  10. See if all the vegetable are soft, especially the apples. If so, then take it off the stove and let it cool.

  11. After 10 minutes or so, use a handmixer and puree the soup into a creamy butternut squash.

  12. Top it of with pepitas (pumpkin seeds) and creme fraiche if you are feeling fancy!

Liza Benkovitch