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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 to 1 1/2 lb. butternut squash, halved and seeded
1 to 2 celery stalks
1 to 2 carrots (large)
1 onion, peeled and quartered or chopped coarsely
1 large clove garlic
2 tsp. sea salt
4 cups chicken broth (low sodium)
1/2 cup coconut milk (optional)
Directions:
Directions:
Preheat oven to 400º. Place squash, flesh side down in a (vegetable oil sprayed) roasting pan and pierce several times with a fork. Add carrots and celery and drizzle with a small amount of canola or olive oil. (1-2 T). Roast for 40-45 minutes, until squash is cooked. In the meantime, saute the onion and 1 clove garlic, chopped, in a large pot with about 1 T. olive oil, for about 5 minutes. Add the scooped out squash, carrot and celery (cut these quickly so they're in smaller pieces for the pot) to the pot and the broth and salt. Simmer for 20-25 minutes, so the flavors blend. Using a hand blender, puree the soup until smooth and creamy, Add coconut milk and stir. If the soup is too thick, add hot water or more broth (warmed), 1/2 cup at a time, until desired consistency.
Number Of Servings:
Number Of Servings:
7-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I also sometimes add some fresh minced ginger, about 1/2 Tablespoon, to make it more of an Asian-style soup. You can also add about 1 Tablespoon Brown Sugar. 1-2 boiled potatoes can be added also to the soup to give it more creamy consistency and a different flavor. Try it both ways and see which one you prefer!

 

 

 

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