Butternut squash soup is the epitome of comfort food. It’s warm, filling, and healthy to boot. I like to add some spice with cayenne. Not too much — just enough to tickle the back of your throat. If you’re not a fan of spicy food or you’re cooking for kids, you may want to skip the cayenne.
This soup can be topped with virtually anything. I usually go with toasted pecans and coconut milk, but you could switch it up with a different kind of nut, a squeeze of lime, or fresh herbs. And the recipe is easily made vegan by using vegetable broth. Serve with a nice autumn salad or a simple grilled cheese.
Makes 4-5 servings (about 48 ounces)
Ingredients
1 medium butternut squash
1/2 yellow onion, diced
1 apple, peeled and diced
2 cloves garlic, roughly chopped
4 cups unsalted broth (chicken or vegetable)
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
1 bay leaf
Salt and pepper, to taste
1/2 can light coconut milk (more for topping, if desired)
Toasted pecans
Directions
1. On a large cutting board, cut ends off butternut squash with a large chef’s knife. Peel squash using a vegetable peeler. Cut squash lengthwise and scoop out seeds. Cut into 1-inch cubes.
2. Add squash, onion, apple, garlic, broth, and seasonings to a large pot. Cover and bring to a boil. Turn heat to medium and cook about 20 minutes, stirring occasionally, until squash is fork tender.
3. Remove pot from burner and discard bay leaf.
4. Using an immersion blender, blend soup until smooth. If you don’t have an immersion blender, a high-powered blender should work.
5. Return pot to stove over medium-low heat. Add coconut milk and stir. Cook about 5 minutes. Taste and adjust seasonings, as needed.
6. Ladle soup into bowls and top with drizzled coconut milk and toasted pecans, if desired.
