Butternut Squash Soup was the first soup I ever learned to make. Winter squash are such rewarding plants to grow, and they’re great storage crops. Butternut squash in particular are some of the veggies that last the farthest into the winter for us. So being able to get a taste of the garden well into the cold weather makes me very happy.Jump to Recipe
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Great for the Freezer
Butternut Squash Soup is great for freezing. If you like having soup on hand this is a great one for that. I bought some of these plastic deli containers this year and they’re perfect for soup. And depending on the size of squash that you have, this recipe can be scaled up easily. So filling the freezer all the way up is easy!
Don’t get me wrong, I love my own recipes! But I’m a creative person who enjoys it when other people get creative too. So I’m always into people putting their own spin on recipes. And I also want everyone to enjoy the food I make. Which means I regularly will alter recipes to suit the needs or wants of the folks I’m feeding. Butternut Squash Soup doesn’t usually need a huge number of subs, but there’s a few easy ones. Firstly, it can be made vegan easily by swapping vegetable stock for the chicken stock. Next, the wine can be switched to non alcoholic, or just by adding more stock. And finally I’ve made this soup a few times with an apple instead of a pear, because I forgot to buy a pear at the store! So feel free to adjust to your needs.
It’s been a big soup month here on the homestead. (Check out Beef Stock, Potato & Leek Soup, and Beef & Barley Soup). I think January really calls for it. I’m always pretty worn out this time of year and sometimes have trouble feeling motivated in the kitchen. Meal prepping big batches of soup means that I can take some pressure off, and still feel that we’re eating healthy. I hope you guys are also feeling the soup vibes, and if not for the whole month, at least try out this Butternut Squash Soup for the end of the month.
Butternut Squash Soup
- Blender or Immersion blender
- 1 medium Onion roughly chopped
- 1 Bosc or Anjou Pear Or other similar pear. Cubed
- 3 cloves Garlic finely diced
- 1 Tbsp Grated Fresh Ginger
- 1/2 cup White Wine
- 8 cups Cubed Butternut Squash
- 2 cups Cubed Sweet Potato
- 1/2 tsp Cumin
- 2 tsp Chili Powder
- 6 cups Chicken Stock
- 1 Cinnamon Stick
- 400 ml Coconut Milk
- Salt and Pepper to taste
- Prep and Chop all the ingredients.
- Heat 2 Tbsps oil in a large, heavy bottomed pot over medium heat. Add the onions and cook for 2-3 minutes until begin to soften and colour. Add the pear, garlic and ginger. Continue to cook for a further 2 minutes.
- Deglaze with the white wine and scrape up bits from the bottom of the pot.
- Add the sweet potato, squash, cumin, and chili powder. Stir to coat everything in spices. And cover with the stock. Add in the cinnamon stick.
- Bring up to a simmer, and let cook for about 30 minutes, or until the squash and potato are fully cooked and soft. Remove the cinnamon stick.
- Blend the soup (off of the heat) either with an immersion blender or in a standard blender. Put the soup back over the heat on low. Add the coconut milk and combine. Then season with salt and pepper to your tastes.
- Serve immediately or freeze. Stores in the fridge for about a week and in the freezer for up to 4 months.