Butternut Squash Soup (Savory)

I hope the East side of the U.S. has finally warmed up & dug out of the frozen precipitation; if not, this is the perfect soup for you.  I love a savory butternut soup, so silky, smooth & perfect for a cold winters day!  Here is my version.


1 medium butternut squash

1 rib celery, sliced thin

4-5 garlic cloves (or 1 elephant clove), minced

1/2 onion, chopped

1 potato, peeled & chopped

Olive Oil, about 1 tablespoon

Earth Balance or Melt or your choice of non-dairy butter

2 tablespoons of your favorite hot and smokey spice blend

1 can coconut milk aka “cream” (not boxed)

3 cups chicken or veggie stock

1/2 teaspoon cumin

“pinch” of chipotle in adobo sauce (I blend a small can in the blender & keep in the freezer; you can use more if you like it spicy).


Roast Squash:  cut off ends of squash, cut in half & remove seeds.  Place on rimmed baking sheet, cut side up.  Drizzle with olive oil & season with salt & fresh cracked pepper.  Flip over & drizzle with olive oil.  Bake in 350°F oven for 30-45 minutes or until tender.  Remove from oven & set aside until cool enough to handle.  Remove flesh from peeling & cube.


Add olive oil & Melt to skillet and heat.  When hot, add onion, garlic & potato; cook until potato is tender; add butternut & 2 cups stock; cook until slightly heated.  Using blender (immersion is best), blend squash/veggie mixture until smooth, adding additional stock as needed.  Return to pan if not using immersion blender; add remaining ingredients (including any leftover stock) & mix well; bring just to boil & simmer about 10 minutes.  Run through blender if needed.  This should be a smooth soup.





What is your favorite type of soup?  Comment & let me know.

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