Description
This creamy and flavorful Butternut Squash Soup recipe combines roasted butternut squash with a fragrant base of onions, garlic, thyme, and apples, enhanced by optional heat from Scotch bonnet peppers. Blended to a silky smooth texture and enriched with coconut milk, this comforting soup is perfect for chilly days. Serve it with crusty bread and a garnish of plant-based cream, parsley, and black sesame seeds for a deliciously satisfying meal.
Ingredients
Scale
Vegetables & Fruit
- 1 Butternut squash (1 KG or 2.2 lb)
- 1 Onion
- 4 Garlic cloves
- 1 Scotch bonnet (optional)
- 1 Bundle of thyme (Approx 10 strands wrapped in butcher’s string)
- 2 Apples
Liquids & Oils
- 1 tbsp Coconut oil or other neutral oil
- 5 cups Vegetable stock
- 1 cup Coconut milk (or any milk preferred)
Seasoning & Garnish
- Salt (to taste)
- Black pepper (to taste)
- Olive oil (for roasting butternut squash)
- Plant-based cream (for garnish)
- Fresh parsley (for garnish)
- Black sesame seeds (for garnish)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half and use an ice cream scoop to remove the seeds. Season the cut sides with salt, pepper, and a drizzle of olive oil. Place squash cut side down on a baking sheet and roast for 50 minutes until soft and tender.
- Prepare the Soup Base: While the squash is roasting, chop the onion and garlic. Heat coconut oil in a large pot over medium heat and sauté the onion and garlic until translucent and fragrant, about 5-7 minutes.
- Add Vegetable Stock: Pour 5 cups of vegetable stock into the pot with the sautéed onions and garlic, stirring to combine.
- Add Thyme: Tie approximately 10 strands of fresh thyme with butcher’s string and add the bundle into the soup base to infuse flavor.
- Add Apples: Chop the apples into chunks and add them to the soup base for sweetness and depth.
- Add Scotch Bonnet Peppe r(optional): Place the whole Scotch bonnet pepper into the soup base if you prefer a spicy kick. Leave it out if you prefer mild soup.
- Simmer the Base: Bring the soup to a simmer and cook for 20 minutes, then reduce heat to low and keep warm while the butternut squash finishes roasting.
- Add Roasted Squash to Soup Base: Once the butternut squash is soft from roasting, scoop out the flesh with an ice cream scoop and add it directly to the soup base.
- Add Coconut Milk: Pour 1 cup of coconut milk into the pot to add creaminess and enrich the soup.
- Blend the Soup: Carefully transfer the soup base into a high-speed blender. Add only half of the Scotch bonnet pepper if using and if you want less heat. Blend until completely smooth and creamy.
- Serve: Pour the blended soup back into the pot to warm through if needed. Serve hot with a crusty piece of bread and butter alongside.
- Garnish: Top the soup with a dollop of plant-based cream, sprinkle fresh parsley, and scatter black sesame seeds for an attractive and tasty finish.
Notes
- You can omit the Scotch bonnet pepper if you prefer a mild soup.
- Substitute coconut milk with any milk of your choice, such as almond or oat milk, for a different flavor or dietary need.
- Roasting the butternut squash enhances its natural sweetness and flavor.
- For a thicker soup, reduce the amount of vegetable stock or simmer longer before blending.
- Use fresh thyme for best flavor; dried thyme can be used but in smaller quantities.
- Use caution when blending hot liquids to avoid splatter—blend in batches if necessary.
- This soup freezes well; store in airtight containers for up to 3 months.
