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Some butternut squash soup.

Butternut Squash Soup

A rich, creamy, and a bit spicy butternut squash soup for the cold season!
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Total Time 50 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 Butternut squash (1KG or 2.2 Ib)
  • 1 tbsp. Coconut oil or other neutral oil
  • 1 Onion
  • 4 Garlic Cloves
  • 5 cups Vegetable stock
  • 1 Scotch bonnet (optional)
  • 1 Bundle of thyme (Approx 10 strands wrapped in butcher's string)
  • 2 Apples
  • 1 cup Coconut milk (or any type of milk you prefer)

Instructions
 

  • First up, cut the butternut squash in half, scoop out the seeds with an ice cream scoop, season with salt, pepper, and olive oil, and place in the oven for 50 minutes (until soft).
  • While that is cooking, you can get on with the base of the soup. Cut up the onion and garlic and throw into the pot with some coconut oil. Cook until translucent.
  • Add 5 cups of vegetable stock to the pot.
  • Add approximately 10 strands of thyme, tied with some butcher's string.
  • Chop up the apples and place them in the soup base also.
  • Place scotch bonnet in the soup base, whole (leave out if not a fan of spice).
  • Simmer for 20 minutes then keep on low until the butternut squash is ready.
  • After 50 minutes of the butternut squash cooking, it should be ready to take out. Grab your ice cream scoop again to scoop out the butternut squash flesh and put it into the soup base.
  • Pour 1 cup of coconut milk into the soup.
  • Pour soup base into a high-speed blender, adding only half of the scotch bonnet (again, omit if you do not like spice).
  • Blend blend blend!
  • Serve with a crusty piece of bread and butter.
  • For garnish, I love to use any plant-based cream, parsley, and some black sesame seeds.

Notes

  • Spice: If you are not a fan of spice, please omit the scotch bonnet. But, if you are daring, keep it! I love the taste of scotch bonnet; it adds such a depth of flavor compared to other peppers.
  • Freezer friendly? It sure is and can be frozen for up to 3 months.
  • Consistency of soup: I did say to use 1kg (or 2.2 Ib) of butternut squash, but for those who accidentally use more or end up with a thicker soup, instead of adding more water, add additional vegetable stock so that the soup does not lose its taste.