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A spoon rests in a bowl of butternut squash soup.

Butternut Squash Soup

5 from 2 votes
This gluten free butternut squash soup recipe elevates a classic with coconut milk, fresh ginger, and soy sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 199
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 2 teaspoon curry powder, or to taste
  • 1 tablespoon fresh ginger, minced
  • 1 large butternut squash, peeled and cubed
  • 1 can unsweetened coconut milk
  • 3 cups water, or vegetable broth
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • Salt and pepper
  • 2 limes, wedged for serving

Method
 

  1. Warm the olive oil in a large soup pot over medium heat. Add the chopped onion and saute until they begin to soften, about five minutes. Add the garlic and cook another one to two minutes. Add the curry powder and ginger and saute a minute more.
  2. Add the squash, the coconut milk, broth, maple syrup, and soy sauce. Bring to a boil, then reduce to a simmer, cover, and cook until the squash is soft, about 30-40 minutes.
  3. Puree the soup until it’s smooth and velvety. An immersion blender makes this easy (and safe!), but you can also carefully puree the soup in batches in a food processor or blender.
  4. Serve the soup hot with lime wedges for squeezing over the top.

Notes

  • Use an immersion blender. I love leaving the soup in the pot and using an immersion blender to whiz it smooth. Be careful, because the vegetables and liquid will be hot (I prefer this method to pouring the hot soup into a blender and then back into the pot!). If you don't have an immersion blender, though, no worries, a blender or food processor will be perfect.
  • Don't skip the lime. The perfect finishing touch is a drizzle of fresh lime juice! In a pinch, use lemon wedges.
  • Add olive oil and cracked black pepper. A little drizzle of olive oil and a grind of fresh black pepper across each soup bowl just before serving adds a special something that elevates the flavor of the soup even more.
  • Add sour cream or yogurt. For a pretty flavor contrast swirl a little sour cream, Greek yogurt, or regular plain yogurt into each serving of soup. Use dairy-free sour cream or yogurt if needed.