This Vegetarian Butternut Squash Soup is the perfect transition from summer to fall because it’s smooth, creamy and shines with bright, beautiful autumn colours.  The roasted vegetables make this soup even tastier and the combination of all the ingredients make this one of the most flavourful soups I have ever made.

Vegetarian Butternut Squash Soup Tips

Uh oh, it’s soup season and this means the start of my soup addiction which can sometimes last up to three or four months!  I once considered changing the name of my blog to Simply Soup because I could happily create them all week long but I’m guessing not everyone shares my obsession.  You have to agree though, in the food world there’s nothing quite as good as a big bowl of super flavourful soup!

Using a good blender is a key tip for this recipe.  I will not say that there is one kind of blender, so do your research and make sure your blender is high-quality.  Another tip is to first roast the squash and onions as this will give your soup a delicious depth of flavour.   Last year I developed a craving for roasted onions.  If you haven’t tried roasting your onions, try it! They really are delicious. In fact, I’m totally happy with a big bowl of roasted veggies for dinner as long as there’s onion in there!

Thai Butternut Squash Soup

This recipe could also have been called Thai Butternut Squash Soup because of the Thai curry ingredients and the lemongrass that really makes this soup pop with flavor.  As you may already know, lemongrass is a key ingredient in any Thai soup but it is often avoided because most people don’t really know what to do with it.  Have you ever avoided recipes that include lemongrass for this reason? Well, I’ve included a short video below that will help you with your lemongrass preparations! 

You really can make this as mild or as spicy as you like.  I’ve made this one for the average family with average taste buds but you’ll find ways to spice it up in the recipe if you’re like me and want your food to make your tongue tingle a little.  Soups really area great way to pack in the nutrients and feed the whole family with cost-effective ingredients and time-efficient cooking methods. Give this soup a try and let us know what you think!

What’s your favourite kind of soup?  I’d love it if you shared your recipe so I could cook it up.  Take a pic of this recipe and share it on Instagram with the hashtag, #barriehillfarms.   Cheers and happy cooking!

Vegetarian Butternut Squash Soup

Robyn Gleason @ Simply Fresh Dinners

This Vegetarian Butternut Squash Soup is the perfect transition from summer to fall because it's smooth, creamy and shines with bright, beautiful autumn colours.  The roasted vegetables make this soup even tastier and the combination of all the ingredients make this one of the most flavourful soups I have ever made.

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Servings 4

Calories 369 kcal

Ingredients

  

1x2x3x

• 3 tbsp coconut oil or olive oil
• 3 cups butternut squash peeled, seeded, and cut into small ½-inch pieces
• 1 yellow onion chopped into little pieces
• 4 garlic cloves pressed or chopped
• 1 tbsp ginger minced
• 1 stalk lemongrass mashed (see video)
• 1.5 tbsp thai red curry paste
• 1 tsp ground cumin
• 1/4 tsp sea salt
• For some extra spice add up to ¼ teaspoon red pepper flakes
• 4 cups vegetable broth or chicken broth
• 1 can coconut milk (reserve 3 tablespoons for drizzling)
• 1 tbsp fresh lime juice
• Handful fresh cilantro leaves, chopped
• 1 red chilli pepper chopped finely for garnish (optional)

Instructions

 

• Preheat oven to 400 F. Place squash and onions on baking sheet and drizzle with 1 tablespoon of oil. Place in oven and roast for 30 minutes or until tender.
• In large soup pot, heat 2 tablespoons of olive oil on medium heat. Saute ginger and garlic for 2 minutes. Add cumin and Thai red curry paste and saute for an additional 1 minute.
• Add broth, coconut milk, lemongrass, roasted squash and onion; simmering for 5 minutes on medium heat.
• Remove from heat and remove lemongrass. Let cool slightly.
• Blend in batches in your blender until smooth and creamy.
• Return to heat and add salt and lime juice; blending until heated through.
• Drizzle remaining coconut milk on top of each bowl and garnish with chopped cilantro and chili pepper.

Nutrition

Calories: 369kcalCarbohydrates: 24gProtein: 3gFat: 31gSaturated Fat: 27gSodium: 1106mgPotassium: 704mgFiber: 3gSugar: 6gVitamin A: 12655IUVitamin C: 43.7mgCalcium: 92mgIron: 4.9mg

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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

More Winter Squash Recipes from Barrie Hill Farms

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Quinoa Stuffed Acorn Squash

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