Butternut squash is one of my favorite fall soups. I typically make this soup a couple of times a month in the fall and winter and always have some available in either the fridge or the freezer. Over the years I have played around with different spices. My new favorite take on this recipe uses coconut oil and coconut milk and gives it a somewhat Asian inspired flavor.
1 butternut squash
2 onions chopped
Coconut oil or olive oil
4 cups of chicken or vegetable broth
1 can coconut milk (optional)
Preheat the oven to 425F. I like to use convection bake.
Slice the butternut squash in half lengthways. Place the squash skin side down (i.e. so you can see the seeds) in a deep baking tray with about an inch of water. Bake for about 45 minutes to 1 hour until the squash is soft. Add more water if necessary if it completely evaporates.
While the squash is cooking, heat up a little olive oil in a saucepan. I like to use coconut oil but you could also opt for olive oil depending upon the flavor you want. Once the oil is hot, add the chopped onions. Cook the onions for about 5 to 10 minutes until they start to brown. Then leave to the side.
Let the squash cool and then scoop out the flesh of the squash (get rid of the seeds) into the pan with the onions. Add 4 cups of broth and cook for another 15 minutes or so.
For a creamy soup, I add 1/2 cup to 1 cup of coconut milk (this replaces cream!)
Use an immersion blender or regular blender to puree the soup. (if using a regular blender, make sure you let the liquid cool before adding to the blender). Add more coconut milk or water if you want a thinner soup.
Add a sprinkle of salt and pepper. I like to add a little curry powder - start with half a teaspoon and add more as necessary.