My Take on Butternut Squash Soup


Pumpkin and Squash soup are staples in our house during the Fall and Winter seasons.  I have tried out countless varieties from different sources, and we never seem to tire of the creamy thick texture on cold nights.  When we split our stuff between our upstate house and NYC apartment, I decided to bring my beloved Vitamix upstate and leave my food processor in New York.  It has been okay, but pureeing nuts is just not the same in the food processor.  I simply cannot achieve the same creamy texture that I can with the Vitamix, so I set out to come up with my own version of our favorite soup that doesn't contain cashews like many of the other versions I have made in the past.  It turned out really well, in fact Mike said it is his favorite thus far!  I thought I would share the recipe in case you are looking for a quick meal as the weather gets more chilly.

Butternut Squash Soup (Vegan and Gluten Free)

  • 1 medium to large butternut squash, cut into large cubes
  • 3/4 c chopped onion
  • 3 TBS olive oil
  • 32oz of vegetable broth (use 3/4 of this or all of it depending on squash size)
  • 1 can of full fat coconut milk
  • 1 tsp garam masala seasoning (ours has cinnamon, cloves, and nutmeg)
  • 1/4 tsp ground ginger
  • 1/4 tsp turmeric
  • salt and pepper to taste

Heat oil in a heavy bottomed pot or dutch oven.  Add the onions and cook until translucent.  Add the butternut squash and cook for another two or three minutes.  Add coconut milk and vegetable broth until liquid just covers the top of the squash.  If you prefer a thinner soup add extra broth.  Then add all of the spices, and stir.  Bring to a bubble and then reduce heat to low.  Cook on low with the lid on until squash is super soft and flavors have melded.  I cooked mine for about 45 minutes, but as soon as the squash is soft you can move on.  Transfer to a high powered blender or food processor in batches and blend until smooth and creamy.  Add back into a clean pot and adjust spices to taste.  Cook for another 5 or so minutes.  So easy, creamy, and delicious!