Butternut Squash Soup

Butternut Squash Soup
August 30, 2018 Christina Mullin


-from Martha Stewart-

Delicious and easy to make, this soup is absolutely wonderful!

Serves 6 to 8


·      1 medium butternut squash (3 pounds)

·      3 tablespoons organic olive oil

·      Himalayan salt and freshly ground pepper

·      3/4 cup thinly sliced shallots (3 medium)

·      3 cloves garlic, smashed and peeled

·      2 tablespoons minced ginger (from a 2-inch piece)

·      3/4 teaspoon ground coriander

·      4 cups low-sodium vegetable broth

·      1/2 cup coconut milk, plus more for serving

·      1 tablespoon fresh lime juice (from 1/2 lime)


1- Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a glass baking dish. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.

2- In a 6-quart stainless steel pot, heat 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.

3- Puree soup with an immersion hand blender, until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in limejuice. Season to taste with salt and pepper. Soup can be stored in an airtight container in refrigerator up to 1 week or in the freezer for 2 months.