Cozy up to Butternut Squash Soup
As is per usual with weather in Texas, we went from highs in the 70s to highs in the 40s in a matter of days. So, all of us naturally started digging through our favorite soup recipes in order to prepare for the pending hibernation that cold, rainy weather brings. Some recipes, like our favorite Gumbo, are dang near perfect just the way they are. But butternut squash soup is a tricky one. Every recipe we've tried seems to lack something; it's too runny or too creamy or not spicy enough. Which left Shauna no choice but to play mad scientist and find the perfect blend of several recipes to create THE perfect butternut squash soup recipe.
So, cutting to the chase, because we know how frustrating it is to find a recipe online and have to scroll for days to the ACTUAL recipe.
Shauna's Butternut Squash Soup
2 TBSP olive oil
3 pound butternut squash, peeled, seeded, chopped
1 large yellow onion, chopped
3 garlic cloves, chopped
1 TBSP fresh sage, chopped
1/2 TBSP fresh rosemary, chopped
3-4 cups vegetable broth
1 can coconut milk
1 TBSP curry powder
Pepitas (pumpkin seeds) for garnish (optional)
Heat olive oil in Dutch oven
Add onion and sauté for 5 minutes or until translucent
Add squash to the onions and cook for 7-8 minutes until soft
Add garlic, sage, rosemary, and broth. Simmer for 20 minutes, stirring occasionally.
Add coconut milk and curry powder. Stir and simmer for 10 minutes.
Pour the soup in a blender in batches until smooth.
Serve hot and garnish with pepitas and fresh rosemary.
That's it! Easy, peasy. What is your favorite soup recipe? Share with us here and we'll post all of your favorites on a future post.