Creamy Butternut Squash Soup
Silky smooth butternut squash soup with toasted pepitas and a swirl of cream. Ready in under an hour and perfect for batch cooking.
Active Time
PT45M
Total Time
PT45M
Servings
6
Difficulty
Easy
Ingredients
| arge butternut squash (about 1 kg), peeled and cubed | |
|---|---|
| medium onion, roughly chopped" | |
| Salt and pepper to taste | |
| Pepitas (pumpkin seeds) to serve |
Instructions
- 1
Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Add garlic and ginger and cook for another 2 minutes.
- 2
Add the spices and squash. Stir in cumin and turmeric, cooking for 30 seconds until fragrant. Add the butternut squash cubes and stir to coat.
- 3
Simmer. Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the squash is completely tender.
- 4
Blend. Use a stick blender (or carefully transfer in batches to a blender) and blend until completely smooth.
- 5
Finish with coconut milk. Stir in the coconut milk. Season generously with salt and pepper. If the soup is too thick, add a splash more stock.
- 6
Serve. Ladle into bowls and top with toasted pepitas and a drizzle of extra coconut milk or cream.
Notes
Make ahead: This soup keeps in the fridge for 5 days and freezes beautifully for up to 3 months.
Vegan: Use coconut milk throughout and skip any cream garnishes.
Depth of flavour: Roasting the squash at 200°C for 25 minutes before adding to the pot gives a deeper, slightly caramelized flavour.