Spicy Butternut Squash Soup

Spicy Butternut Squash Soup

I still had one lonely little butternut squash sitting in the pantry last night, looking all forlorn and forgotten – so when we were hunting around for an easy dinner, I decided to make a soup with him.  The Coconut Milk and the Squash make this soup rich, creamy, and satisfying without the addition of dairy. If you substitute Vegetable Broth for the Scrap Stock, you’d have a completely vegan/vegetarian soup on your hands. :-)

Mr. Man felt that it could use more heat, so for those of you who like it spicy, you could add a little extra cayenne pepper if you like. I personally felt it was perfect. Miss Thing was her usual, charming self when being confronted with both soup AND squash in the same meal, and announced that she was not hungry. I hope her animosity towards soup goes away soon – but I’m sure some of it is just the age and the desire to be contrary just to be contrary. I served it with Whole Wheat Biscuits to make it a little more substantial.

Ingredients:

  • 1 Butternut Squash; peeled, cored, and cut in to chunks
  • 1 qt Scrap Stock, (Can Sub either Chicken or Vegetable Stock)
  • 1 can Coconut Milk
  • 1 onion; diced
  • 5 cloves garlic; minced
  • 2 tbls White Wine
  • 2 tbls Cider Vinegar
  • 1/2 tbls Olive Oil
  • 1/2 tbls Butter
  • 1 tsp Ginger
  • 1 tsp Cumin
  • 1 tsp Garam Masala
  • 1/2 tsp Turmeric
  • 1/4 tsp Cayenne Pepper
  • Kosher Salt

Method:

  • In a large pot, with a tight fitting lid (cast iron dutch oven recommended!) melt butter with the oil over medium heat
  • Add onions and cook, stirring occasionally, until onions being to caramelize.
  • Add Squash and Garlic, stirring until squash has been well coated with oil
  • Pour Stock over the squash and throw a couple pinches of salt in
  • Cover and reduce heat
  • Simmer for 15 minutes, or until squash is tender
  • Add Coconut Milk, Cider Vinegar and White Wine
  • Use an immersion blender (or work in batches using a regular blender), and puree until smooth
  • Stir in Spices and Kosher Salt to taste

One Response to “Spicy Butternut Squash Soup”

  1. [...] night I whipped up a quick dinner for Mr. Man, Miss Thing and myself, a Spicy Butternut Soup and these biscuits. I wanted to incorporate some whole grains in to the meal, so I did half and [...]

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