Go Back
Print
Butternut Squash Soup

Butternut Squash Soup with Coconut Milk

Easy and creamy one-pot butternut squash soup is sweet, savoury and delicious. Served with swirls of coconut milk and sprinkled with roasted pumpkin seeds for added crunch.

Cook Time 40 minutes
Servings 6
Author Rita Jakobschuk

Ingredients

  • 2 ½ cups vegetable broth
  • 2 medium local apples peeled, cored and roughly diced
  • 6 heaping cups diced butternut squash about 1” dice (use 1 medium-large squash)
  • 1 medium onion roughly diced
  • 2 garlic cloves peeled and smashed
  • 4 large sage leaves roughly chopped, plus more for garnish
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • 1 cup coconut milk plus more for drizzling (from a 400mL tin)
  • roasted pumpkin seeds, for garnish

Instructions

  1. In a 5 or 6 quart Dutch oven add vegetable broth, apples, butternut squash, onion, garlic, sage, salt, pepper and nutmeg. Reserve coconut milk to add to the soup later. Cover and bring to a light boil over medium-high heat. Reduce heat to medium, keep covered, and let boil lightly for 20 - 25 minutes until the squash is tender.

  2. Remove from heat, remove lid and let cool for about 5 minutes.

  3. With an immersion blender right in the pot, or by transferring the soup in batches into a blender, puree the soup to a smooth, creamy consistency until no lumps remain.

  4. Add the coconut milk and stir until combined. Cover and cook for another 5 - 10 minutes over medium-low heat until the soup is hot and thickened.

  5. Ladle the soup into bowls and garnish with a drizzle of coconut milk, sage leaves and roasted pumpkin seeds.