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Butternut Squash Soup with Coconut Milk

This creamy butternut squash soup is complemented perfectly with sweet spices, coconut milk, and the flavor of fresh herbs. This is a large batch recipe, perfect for making ahead or for serving a crowd!

Course Dinner, lunch
Cuisine American, Canadian
Keyword butternut squash, soup
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Author Naomi

Ingredients

  • 1 large (4 lb) butternut squash
  • 1 medium carrot
  • 1/2 medium head cauliflower (about 4 cups, chopped)
  • 1/2 cup water
  • 1 small cooking onion
  • 2-1/2 Tbsp butter (or olive oil, for a vegan option)
  • 1-1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 2-1/2 cups chicken broth (or vegetable broth, for a vegan option)
  • 1 can coconut milk
  • 1 handful fresh parsley or cilantro washed
  • 1 handful parsley or cilantro to garnish (optional)

Instructions

  1. Preheat the oven to 350 degrees.

  2. Prick the squash all over with the tip of a sharp knife, to let steam escape as it bakes.  Bake the squash in the oven for an 1 to 1-1/2 hours, or until soft.

    Tip:  Check the squash by sticking a knife into the long, narrow part at the top (the fat part-- where the seeds are-- has less flesh, and it will cook faster.) If a knife inserted into the top of the squash goes in easily, it is done.

  3. In the meantime, wash and cut the cauliflower, and set it aside. Peel the carrots and cut into chunks, and place with the cauliflower into a small roasting pan or casserole dish with 1/2 cup water. Cover with a lid or foil, and bake in the oven next to the squash) for about 30 minutes. Remove the covering, and bake uncovered for another 1/2 hour (or until soft).

  4. Cut the baked squash lengthways down the center and scoop out the seeds with a large spoon. Scrape the flesh off of the skin and set it aside with the baked cauliflower and carrot chunks. Discard the squash seeds and skin.

  5. Chop the onion into small pieces and add it to the large stock pot. Sauté the onions in butter until transparent. Add the squash, cauliflower, and carrots, chicken broth, spices, herbs, and coconut milk.

  6. Bring the mixture to a boil, and then purée with an immersion blender.* Reduce the heat to low, and simmer at least 1/2 hour before serving.

    *Alternatively, you can blend the vegetables and herbs in the food processor until smooth, and then add it to the pot with the other ingredients.

  7. Garnish with fresh parsley or cilantro and serve hot. For presentation, you can also drizzle a bit of cream or coconut milk on top.