Creamy (Creamless) Butternut Squash Soup

Serves: 4
Prep time: 30 minutes | Cook Time: 45 minutes | Ready Time: 1 hour 15 minutes


Our autumns revolve around hard-shelled squashes, especially the smooth and shapely butternut variety. After all, who doesn’t love smooth and shapely? So plentiful, so sweet and so alluring in the Fall, butternut squash makes for a hardy soup, sure to spread warmth on a brisk, wind-whirring, teeth-chattering night. We often add a sprinkle of freshly chopped thyme when we have it handy.

Ingredients:

One 2 1/2 lbs butternut squash (3 cups, cooked)

olive oil for brushing squash, plus 1 Tbsp

1 medium yellow onion, chopped

1/2 tsp kosher salt, and more to taste

freshly ground pepper

3 1/2 C chicken stock or water

3/4 C coconut milk, or milk of choice

Fresh grated nutmeg, or pinch of ground nutmeg (optional)

 

Shopping List:

Shopping List:

One 2 1/2 lb butternut squash (3 cups, cooked)

olive oil

1 medium yellow onion

3 1/2 C chicken stock or water

3/4 C coconut milk, or milk of choice

nutmeg (optional)

 

Directions:

Preheat the oven to 375 degrees.

 

Cut the butternut squash in half, lengthwise. Brush the squash flesh with olive oil, and place face-down on a roasting pan. Check the squash after 35 to 45 minutes, though it could take over an hour. (Squash cooks more quickly in the Fall, when the sugar content of the squash is greater, and takes longer to cook at other times.) When the squash is very soft and yields to the touch, remove from the oven and let cool enough to handle, about 20 minutes.

 

Meanwhile, add olive oil  to a medium skillet over medium heat. Add onions and cook until soft and translucent, about 10 minutes, stirring frequently. Be careful that the onions do not color at all. Sprinkle with kosher salt and freshly ground pepper. Remove from heat.

 

Once the squash has cooled, remove the seeds, and scoop out the squash flesh, discarding the skin. Place in a small bowl. You will need 3 cups of butternut squash for this recipe. Reserve any extra for later use.

 

Combine half of the cooked squash, half of the onions, half of the chicken stock, and half of the coconut milk in a blender, and blend until smooth. Pour back into a medium heavy-bottomed pot. Repeat, blending the second half of the squash, onions, remaining chicken broth, and coconut milk. Once blended, pour into the pot with the first batch. Season with kosher salt, pepper, and nutmeg, to taste. Bring to a simmer over medium-low heat. (Adjust consistency, if necessary, with more chicken stock or water.)

 

Tip: Soup will thicken when refrigerated so when reheating, thin with additional chicken broth or water and adjust seasonings accordingly.