Creamy & Comforting Butternut Squash Soup

This soup offers a velvety texture and a rich, savory flavor that makes it an ideal choice for cold evenings.

Why You’ll Love This Recipe

This butternut squash soup stands out for several reasons:

• Creamy Texture: The natural creaminess of roasted butternut squash, enhanced by the addition of coconut milk, results in a luscious and smooth consistency.
• Comforting Flavor: The combination of roasted squash, aromatic herbs, and a hint of sweetness from apples creates a harmonious and soothing flavor profile.
• Nutrient-Rich: Packed with vitamins, minerals, and antioxidants, this soup not only satisfies your taste buds but also provides essential nutrients.
• Simple Preparation: With straightforward steps and readily available ingredients, this recipe is both accessible and easy to prepare.

Ingredients

• Butternut squash
• Coconut oil (or other neutral oil)
• Onion
• Garlic
• Vegetable stock
• Scotch bonnet pepper (optional)
• Fresh thyme
• Apples
• Coconut milk (or preferred milk alternative)

Directions

1. Prepare the Butternut Squash:
   • Preheat your oven to 375°F (190°C).
   • Cut the butternut squash in half lengthwise and remove the seeds.
   • Brush the cut sides with coconut oil and season with salt and pepper.
   • Place the squash halves cut side down on a baking sheet lined with parchment paper.
   • Roast in the preheated oven for about 50 minutes, or until the flesh is tender and easily pierced with a fork.
2. Prepare the Soup Base:
   • While the squash is roasting, heat a tablespoon of coconut oil in a large pot over medium heat.
   • Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.
   • Pour in the vegetable stock and bring to a gentle simmer.
   • Tie the thyme sprigs together with kitchen twine and add them to the pot.
   • Peel, core, and chop the apples, then add them to the simmering stock.
   • If using, add the whole scotch bonnet pepper to the pot for a subtle heat infusion.
3. Combine and Blend:
   • Once the butternut squash is roasted, remove it from the oven and let it cool slightly.
   • Scoop the flesh out of the skins and add it to the pot with the simmering stock and vegetables.
   • Pour in the coconut milk and stir to combine all ingredients.
   • Remove the thyme bundle and the scotch bonnet pepper from the pot.
   • Using an immersion blender, puree the soup until smooth. Alternatively, transfer the mixture in batches to a countertop blender and blend until velvety.
4. Serve:
   • Ladle the hot soup into bowls.
   • Garnish with a drizzle of plant-based cream, a sprinkle of chopped parsley, and a few black sesame seeds for added texture and visual appeal.
   • Serve alongside crusty bread with butter for a complete and satisfying meal.

Variations

• Spice Level: If you prefer a spicier soup, blend a portion of the roasted scotch bonnet pepper into the soup. For a milder version, omit the pepper entirely.
• Herb Substitutions: If fresh thyme is unavailable, dried thyme can be used in its place. Alternatively, herbs like rosemary or sage can offer a different aromatic profile.
• Sweetness Adjustment: For a sweeter soup, consider adding a touch of maple syrup or honey during the blending process.
• Creaminess: To achieve a richer consistency, increase the amount of coconut milk or add a dollop of plant-based cream before blending.

Servings and Timing

• Prep Time: Approximately 10 minutes
• Cook Time: Around 50 minutes
• Total Time: About 1 hour
• Servings: This recipe yields enough soup to serve 6 people.

Storage/Reheating

• Storage: Allow the soup to cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 4 days.
• Freezing: This soup freezes well. Pour cooled soup into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months.
• Reheating: To reheat, transfer the desired amount of soup to a saucepan and warm over medium heat until heated through. If the soup has thickened during storage, add a splash of vegetable stock or water to achieve the desired consistency.

FAQs

How can I make this soup spicier?

To increase the heat, blend a portion or all of the roasted scotch bonnet pepper into the soup. Be cautious, as scotch bonnets are quite potent.

Can I use a different type of squash?

Yes, other winter squashes like acorn or kabocha

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