Wednesday, March 14, 2012

Roasted Butternut Squash Soup with Coconut Milk

Butternut squash soup was one of the very first things I started making while in school that actually tasted good. I can't remember exactly when I started, or for what reason I chose this soup in particular, but it sure does have a lot of memories attached to it!

I've made this at my house, at friends house, for myself to freeze, for study parties. I've made this with many people together and I have made this on my own. I have taught people how to make this and I have made 100,000 versions of it.
But just like a lot of recipe, and a lot of things in life, this recipe came about by accident, a beautiful delicious mistake that now happens to be my favourite.

Hope it will be yours too one day =)

Roasted Butternnut Squash Soup with Coconut Milk
Time: 45 mins        CPS: $1.25 (soup makes 5-6 servings)        L of D: Undergraduate

  • 1 Large Butternut Squash
  • 1 Box of Chicken Stock (3 1/2 cups)
  • 1 small onion chopped finely
  • 1 cup of Coconut Milk + a little extra for garnish
  • A few splashes of Olive Oil
  • Salt n Pepa

Yes, I tried to make a heart...can you see it? Please say yes.
Peel and cut butternut squash into chunks. Place on a baking sheet and drizzle with olive oil. Mush them around in your hands so their all get coated. Put in oven at 450 degrees for approx 20-30 minutes or until squash is fork tender.

Put a large pot on the stove top on medium and add another splash of olive oil. Add chopped onion and sautee until onions are soft - approx 10 mins or so.

When squash is finished in the oven, drop all the pieces into the pot on the stove top. Add chicken stock. The stock should just cover all of the squash, by about an inch. If it doesn't, add more stock.. or better yet, add water (thats what I do!) Allow everything to come to a simmer again.

Remove from heat and use an immersion blender to puree everything. Or carefully pour in batches into a regular blender. Once you get the consistency you like put back into pot. Add coconut milk and stir, add more or less depending on your preference. Add salt and pepper to taste.

Pour into bowls and garnish with a little extra coconut milk. And try to pour it into a heart. I bet you will do better than I did.

But its the love that counts :P


  1. I enjoyed this soup one night with Ms."Gourmet Student" and the fact that my large bowl of soup lasted a very small amount of time is a testament to how good it is.
    Ps. I can see your heart!

  2. I see the heart! Butternut squash soup is one of my favorites, and I love your addition of coconut milk!


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