Luscious creamy butternut squash soup recipe

Butternut squash soup

My tasty butternut squash soup

It’s been almost 2 weeks of one child or other being sick this end and a comforting creamy butternut squash soup was exactly what the doctor ordered by mid-week.

When one got better the other on was sent home from school. I had a day and a half of respite in between, which I used to it’s fullest advantage by going on a girlie clothes shopping spree in San Fran with two of my good friends. A big treat. Somehow all of the sickness made me feel more justified about the bargains that I bagged at Loehmann’s. I love that place!

I was in ‘capsule wardrobe’ mode, already thinking about summer vacation and what it will take to pack lighter than last year on another potentially epic trip to Europe. I never used to really get the whole capsule wardrobe thing. In fact, the term used to really annoy me. I guess it wasn’t really an issue in the days where all I wore was black anyway. But – suddenly – here I am in my 40′s, embracing wardrobe co-ordination and minimizing the items in it as a wonderful concept. I’m all about a spring and summer of blue and white right now. I think I was last year too – good to know that I have the potential to move on. Not.

I digress. Back to soup. This one had my husband declaring that it was the best soup he had ever tasted and that I have well and truly mastered the art of soup making. C declared it his new favorite – quite impressive, as he usually enjoys telling me that my soups don’t match up to M’s. All of those compliments went rushing straight to my head – of course. There is nothing more satisfying than the food I make being appreciated. It makes all of that time in the kitchen so much more enjoyable.

I have to admit that the combination of coconut and ginger flavors with the squash were pretty good.

Soups in a thermos flask make a perfect school lunch for the kids too, so making one they like is like hitting the jackpot and killing two birds with one stone.

Here is how I made it:

Ingredients
1 butternut squash, cut into bite sized chunks (around 11 cups)
1 red onion, chopped
1 heaped tablespoon of fresh chopped ginger
1 QT of organic vegetable broth
2 tablespoons of coconut oil

Directons

  1. Heat the coconut oil in a large heavy bottomed saucepan
  2. Add the chopped onion and ginger and simmer for 5 mins over a medium heat, stirring occasionally
  3. Add the butternut squash chunks and simmer for another 10 mins. Again, stirring occasionally
  4. Add in the vegetable broth, bring to the boil and simmer for 10 mins
  5. Once the squash is soft, remove the pan from the heat and blend the soup. I use an immersion/stick blender for this. The result should be a creamy soup.
  6. Serve with a sprig of fresh parsley (optional). Enjoy.

I’m linking this recipe to Slightly Indulgent Tuesdays over at Simply Sugar & Gluten-Free.

 

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10 Comments

  1. Luscious soup indeed, Nicola! The photo is gorgeous. You should enter it in Carol’s monthly contest. Yippee on making the family happy with this soup and hopefully banishing illnes.

    I think I remember you in blue and white at BlogHer Food. ? We all have our favorites and the whole “wear your colors” is true. We each have colors we should and shouldn’t wear. I remember you looking terrific. ;-)

    xo,
    Shirley

  2. Maggie says:

    Yum, sounds like a great combo. My babes are sick right now so I’ll be making soup tonight. Will check to see if I have a butternut squash in my root veg cupboard :) I’m envious of your shopping day AND your epic trip to Europe!

    • nstockmann says:

      Maybe one day we can have a wee spree together. ;-). The summer vacation here is endless this year – 12 weeks, due to school renovation plans, so we HAVE to have a plan…

  3. What a beautiful photo! And I love how simple the soup is to make and how natural your ingredients are. I have a butternut squash from my CSA just waiting to be transformed into something magical. I just found it’s purpose in life. Thanks!

  4. Perfect timing.. I just bought 2 small butternut squashes. I generally add a few of carrots in my “usual” butternut squash soup. Going to try your version this time.

  5. Love the photo — and butternut squash soup! Sorry to hear you’ve had a household full of sickness lately. Hope to catch up over coffee one of these days soon. xo

  6. amy says:

    Wow, your soup looks super creamy, which is what I really love about it. Plus, it’s really nice bright color too! Yummy!

    Amy
    http://utry.it

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