Velvety Butternut Squash Soup|Consuming Bird Food

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This velvety butternut squash soup sets butternut squash with coconut milk, carrots, fresh ginger and sage for scrumptious soup with a lively orange color. Dairy-free and vegan.

Possibly it’s simply me however making homemade soup make me seem like such an accomplished cook! There’s something about making a complete soup from scratch that is so rewarding.

Bowl of butternut squash topped with sage, pepper and pumpkin seeds. Bread is beside the bowl.

This butternut squash soup is jam-packed with taste and I suggest jam-packed! The butternut squash is coupled with ginger, apple and fresh sage for a beautiful taste surge in your mouth that you will never ever wish to end.

Active Ingredients in Homemade Butternut Squash

  • veggies— butternut squash, carrots, yellow onion and garlic cloves.
  • fresh ginger
  • apple
  • fresh sage
  • veggie broth
  • coconut milk
  • olive oil
  • flavorings and spices— turmeric, ground nutmeg, cayenne, sea salt and black pepper
Cubes of butternut squash in a dutch oven.

Substitutions & & Notes

Do not have butternut squash? Undoubtedly the star of the program is butternut squash, however if you can’t discover any or wish to attempt something else, you might utilize fresh sugar/pie pumpkin or sweet potatoes!

Just have actually frozen squash! Frozen butternut squash cubes likewise work terrific in this dish (and conserve a lots of time).

Not a fan of coconut milk. I like utilizing coconut milk for this dish due to the fact that it’s so velvety and the taste sets perfectly, however you might utilize another dairy-free milk in it’s location if required.

Wood ladle in a dutch oven of butternut squash soup.

How to Make Butternut Squash Soup from Scratch

Sauté veggies: Include olive oil to a big dutch oven or stockpot over medium heat. Include garlic, ginger, onion, carrots and apple to the pot. Cook, stirring sometimes, till whatever starts to soften, about 7 minutes. Include salt, turmeric, pepper, nutmeg and cayenne (if utilizing). Prepare another minute, stirring continuously.

Include squash and simmer: Include squash, sage, veggie broth and coconut milk to the pot. Bring mix to a boil. Lower to a simmer, and cook till veggies are really soft, about 30-40 minutes.

Blend: Utilize an immersion mixer to puree soup to a smooth consistency. If you do not have an immersion mixer you can move the soup in batches to a mixer and mix till smooth. The mixer technique will need a little bit of cooling time and care. If you let the soup cool off prior to mixing, position it back on the range on low heat for a couple of minutes to warm it up prior to serving.

Serve: To serve, ladle into bowls and drizzle with extra coconut milk (if wanted) some pepitas and black pepper.

Soup bowl with butternut squash soup, a spoon and some bread.

What to Serve with Butternut Squash Soup

I like serving soup with some sides for some included volume and textures in my meal! My favorites are crusty whole-grain or sourdough bread, crackers (these almond flour crackers are terrific) or a side salad

If you wish to go all-in on the butternut squash, you might serve it up with this roasted butternut squash salad

Wish to enhance the protein of this soup? Leading with roasted chickpeas or serve along with any protein of your option.

Close up photo of butternut squash soup topped with pepitas, pepper and sage.

For How Long Does Butternut Squash Soup Last?

This butternut squash soup will keep in the refrigerator for 4-5 days. Simply shop in an airtight container. You can likewise freeze remaining soup for approximately 3 months!

More Soup Recipes to Attempt:

If you make this butternut squash soup make certain to leave a remark and star ranking listed below letting us understand how it ended up for you. Your feedback is so valuable for the EBF group and our readers!

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Description

This velvety butternut squash soup sets butternut squash with coconut milk, carrots, fresh ginger and sage for scrumptious soup with a lively orange color.


Active Ingredients

  • 2 Tablespoons olive oil
  • 5 clove garlic, minced
  • 3 teaspoons fresh minced ginger
  • 1 yellow onion (about 1 1/2 cups), sliced
  • 5 carrots, peeled and sliced
  • 1 apple, peeled and sliced
  • 5 cups peeled and sliced butternut squash
  • 1 Tablespoon fresh sage, sliced
  • 32 oz veggie broth
  • 1 cup canned coconut milk (I utilized full-fat)
  • 1 teaspoon sea salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • pinch of ground nutmeg
  • pinch of cayenne pepper (optional)
  • extra coconut milk and roasted pepitas, for serving

  1. Sauté: Include olive oil to a big dutch oven or stockpot over medium heat. Include garlic, ginger, onion, carrots and apple to the pot. Cook, stirring sometimes, till whatever starts to soften, about 7 minutes. Include salt, turmeric, pepper, nutmeg and cayenne (if utilizing). Prepare another minute, stirring continuously.
  2. Include squash and simmer: Include squash, sage, veggie broth and coconut milk to the pot. Bring mix to a boil. Lower to a simmer, and cook till veggies are really soft, about 30-40 minutes.
  3. Blend: Utilize an immersion mixer to puree soup to a smooth consistency. If you do not have an immersion mixer you can move the soup in batches to a mixer and mix till smooth. This technique will need a little bit of cooling time and care. If you let the soup cool off prior to mixing, position it back on the range on low heat for a couple of minutes to warm it up prior to serving.
  4. Serve: To serve, ladle into bowls and drizzle with extra coconut milk (if wanted), pepitas and black pepper.
  • Classification: Soup
  • Approach: Stovetop
  • Food: American

Nutrition

  • Serving Size: 1/4 of dish
  • Calories: 194
  • Sugar: 10 g
  • Salt: 798 mg
  • Fat: 8g
  • Hydrogenated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28 g
  • Fiber: 7g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: butternut squash soup

Pictures by Ashley McLaughlin.

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