There is something about making butternut squash soup on chilly, fall Sunday afternoons since it makes me crave a warm bowl of this soup. From Past me Some Tasty, this recipe is one of my favorites with the addition of coconut milk and a yummy sweet and savory topping and Margot's Morsels to add a touch of crunch!
CREAMY BUTTERNUT SQUASH SOUP
- 2 tablespoons olive oil
- 3 large cloves garlic, peeled
- 1-2 medium carrots, peeled and coarsely chopped (approx. 1 cup)
- 1 medium onion, chopped (approx. 1 cup)
- 1-2 stalks celery, chopped (approx. 1 cup )
- 1 large parsnip, peeled and coarsely chopped (approx 1-2 cups)
- 1 large butternut squash, peeled, seeded, and cubed (approx. 7 cups)
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 4 cups chicken broth(*see notes below)
- 1 can (14 oz) unsweetened coconut milk (*see notes below)
SWEET & SAVORY TOPPING (OPTIONAL)
- 4 slices uncured, sugar-free, thick-cut bacon, diced
- ¾ cup onion, diced
- ½ large Honeycrisp apple, diced
- 2 tablespoons fresh Italian parsley, chopped
- Margot's Morsels, rosemary or sea salt for generous sprinkling
INSTRUCTIONS
CREAMY BUTTERNUT SQUASH SOUP
- Heat olive oil in a large pot over medium heat.
- Once the oil is hot, add garlic, carrots, onion, celery, and parsnip. Sauté for about 5 minutes, stirring frequently.
- Add butternut squash, salt, and pepper. Stir to coat.
- Add broth and bring to a low boil. Then reduce heat to low, cover, and allow it to simmer for 20 minutes or until the squash is fork-tender.
- Transfer the soup to a blender (or use an immersion blender) and puree soup until smooth.
- Return soup to the pot and add coconut milk. Continue cooking for a few more minutes over medium heat.
- Serve as is or garnish with Sweet & Savory Topping (see instructions below), lots of your favorite Margot's Morsels and a little drizzle of coconut milk.
SWEET & SAVORY TOPPING (OPTIONAL)
- Preheat a skillet over medium heat.
- Add bacon and onion to skillet and sauté for about 5-10 minutes or until bacon is crispy, its fat has rendered, and the onions are soft and slightly caramelized.
- Drain off the grease and return the skillet to stovetop.
- Add apple and sauté an additional 1-2 minutes, stirring frequently.
- Remove from heat. Add parsley and stir until just combined.
- Serve as a topping on a bowl of luxuriously creamy butternut squash soup.
RECIPE TIP
- Alright, let's be honest for a moment. Peeling and cubing a butternut squash can be downright difficult. If that's how you feel about prepping a butternut squash, try this method for softening the squash before you peel and cube it. Prick the squash all over with a fork and place it in a microwave for about 4-5 minutes. Allow the squash to cool, then peel, halve it, scrape out the seeds, and cube it.