Autumn Squash Soup

by Laurel on October 12, 2011

If you’ve never tried a butternut squash soup or pumpkin soup, then you’re missing out…especially if you’re a lover of sweets. Squash soup is one of my favorite things to eat in the fall and winter. When cooked, winter squashes turn soft and sweet, making them extremely versatile and comforting to eat when the weather is cool. Winter squashes like acorn and butternut squash can be hard to cut, so I like to slice them in half vertically, bake them, and then scoop out the flesh to use in a recipe. This way I don’t have to kill my arm trying to cut up the squash when it’s still hard as a rock.

Nutrition tip: Winter squashes are one of the best sources of carotenoids, an important class of antioxidants that help protect you from dozens of chronic illnesses such as cancer and heart disease.

Autumn Squash Soup
(makes 6-8 servings)

Autumn Squash Soup2 acorn squashes
1 medium butternut squash
1 large yellow onion
3 cloves garlic
2 jalapeños
1 can coconut milk
1 heaping tbsp. fresh sage
1 heaping tbsp. fresh thyme
2 tbsp. extra virgin olive oil
1 quart vegetable stock
1/4 cup maple syrup (optional)
Salt & pepper

Cut the squashes in half vertically and arrange them face-up on a sheet pan. Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour. Remove the squash when it’s tender and soft. Set aside to cool.

Chop up the onion, garlic, and jalapeño and put them in a big soup pot with the other tablespoon of olive oil over medium heat. Saute for about 10 minutes until the vegetables begin to soften, stirring frequently. Add in the vegetable stock, coconut milk, and a sprinkle of salt and pepper. Chop up the sage and thyme and add it to the pot and stir. Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe. Drop the cooked squash into the soup. Pour in the maple syrup (optional) and stir.

Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it’s ready to eat. Adjust seasonings to your taste.

Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you’re a curry lover.

Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe.

Autumn Squash Soup

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{ 3 comments }

Iris October 12, 2011 at 3:37 pm

Totally gonna make this! Maybe not with jalapenos, though…

laurel October 12, 2011 at 3:47 pm

Hi Iris! Yeah, it would still be great without the jalapenos, but you might want to try it. It is really so subtle once mixed into the soup. I think it just offsets the sweetness with a hint of spice.

Mike Stoner October 27, 2011 at 7:58 am

This is a fantastic recipe and I agree the jalapeno is a subtle flavour and really adds to the overall recipe. I found your recipe on tastyplanner.com

p.s. any chance you can change the category of this recipe on tastyplanner to dinner instead of breakfast :P

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