Butternut Squash Soup

Growing up, we never ate anything that remotely had to do with butternut squash, so the first time I had the soup, I was a little bit skeptical.  It was so good, though.  Savory, sweet, and hearty.  The perfect soup for fall.  So I took my friend's recipe and tweaked it a bit.  For all my vegetarians, this is a vegetarian recipe.

Here's what you'll need:

• 1 medium-large sized butternut squash
• 1 medium onion
• a few celery stalks
• 2-3 carrots or about a cup of baby carrots
• 3 cloves garlic, minced
• 1 large carton of vegetable broth
• coconut milk - you'll most likely find this in the aisle with the hispanic/international food
• all spice
• crushed red pepper

Dice up an onion.

Then chop up some carrots.

Then chop up some celery. I include the leafy bits because they add flavor and it's all going to get blended, anyway.  I usually just try to do equal portions of each veggie instead of measuring each out.  You can also just throw each of these in the food processor.  I've done this before, but then that's just another thing to wash, and I'm usually not feeling that.

Take a nice big pot and heat some olive oil to medium-high heat.  If you want, add a pad of butter, too. I was in that kind of mood. :)

Throw all your veggies in, along with your minced garlic.  Add some salt and pepper.  Let veggies cook until softened.

Now it's time to tackle the squash.  Butternut squash is considered a winter squash and winter squashes are some tough veggies.  They are a pain in the butt to peel and deal with in general.  Because of this, I will refer to my squash as THE BEAST from here on out.

So this is what THE BEAST looks like when you've managed to cut it in half.  Kinda looks like a pumpkin.

This is what THE BEAST looks like after you've peeled it.  I really can't offer any suggestions for peeling, because it is a struggle for me every time.  You will want to try your best not to touch the flesh of the squash so much, because it makes your hands very dry.  In fact, I read online that some people have an allergic reaction, so hopefully you're not one of those people. 

Scoop out the seeds and guts.

Then chop THE BEAST into cubes.  No need to be exact.  This is the easiest part of dealing with the squash.  But I was definitely sweating by the time I got to this part.

While you were dealing with THE BEAST, your veggies should be softened and a little brown, too. Yum.

Add the squash, along with the vegetable broth.  You want the broth to just about cover the squash.  If it doesn't, add some water.  I added about 1and 1/2 cups. Bring to a boil, reduce heat, cover and simmer until the squash is soft, approximately 30 minutes. 

Your mixture will now look something like this.  Not all that pretty.

Add your allspice and crushed red pepper.  I just sprinkled each, and I think I might have gone a little heavy on the crushed red.  Don't be like me.  You can always add more later.

Get your blender out and scoop your mixture into the blender.  Make sure it's a glass blender.  I don't think it would be good if it were plastic.  Puree until smooth.  It doesn't take too much blending since everything is already so soft.

I usually have to do this in batches, so take what you've blended and place in a bowl.  Once you've blended it all, return it all to your large pot.

Bring to a simmer and add coconut milk. Simmer for 10 minutes and add salt and pepper to taste.

Here's the finished product. I just love the color. It screams fall!

Serve with a hearty bread. I like getting a multi-grain baguette, cutting into pieces, and toasting in the oven. You can also have a nice glass of red wine, too.  Gorgeous!  And a great thing to make for a dinner party, too.  Enjoy!


Full recipe:

2 tbsp butter or Olive Oil1 medium onion, minced3 cloves garlic, minced
1 cup carrots, chopped
1 cup celery, chopped
1 medium-large sized butternut squash, peeled and cubed1 large carton of vegetable broth1/2 Tsp allspice1/8 Tsp red pepper flakes (I use more because we like spice)12 ounces coconut milksalt and pepper to taste

In a large pot, saute until golden:  butter, onion, carrot, celery and garlic

Add butternut squash and vegetable broth.

Bring to a boil, reduce heat, cover and simmer until the squash is soft, approximately 30 minutes.  Add 1/2 cup water if needed.

Add allspice, and red pepper flakes.

Puree soup in blender.  Return to pan, bring to a simmer and add coconut milk.  Simmer 10 minutes, salt and pepper to taste.