Everyone loves a warm bowl of butternut squash soup as the temperature drops. This version uses roasted vegetables to add a little more depth of flavor, and coconut milk to bring in some richness.
Equipment used:
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Made this recipe as written. It was perfection!
I have made this recipe many, many times! It is excellent! We also have food allergies and so this has become a fall family favorite in our household. Thanks Chris! Wanted to ask, if in a rush, can I keep the peels on the apples? Do the peels soften up in the oven? This recipe is perfection!
Since they get blended, you could leave them in, but they will maintain some of their texture. So the resulting soup may be a little more grainy.
I made this tonight, exactly as Chris instructs and it is absolutely delicious. I've never had butternut squash soup before and was hesitant to try it for fear that I wouldn't like it, but I'm so glad I did. It's the perfect fall soup.
So flavorful and perfect for cool weather. I’ll definitely make this again.
This was great, Chris!! I cheated and made it with already cubed butternut squash. I loved it with the coconut milk. I didn't have any turmeric so I put in a little curry. Oh, and vegetable broth for the vegetarian in the family. I usually love to use my immersion blender, but I put it all in my Vitamix blender and pureed and heated all in one step, and skipped having to wash a big pot. I'm lazy. Even the kids loved it. It's a keeper!
I made it with acorn squash and it was delicious. I'm not counting calories but I found a can of full fat coconut milk to be too rich, so next time I would make it with either half a can of full fat, or a full can of light coconut milk. The roasted veggies made for a lovely flavour that sautéing just won't give you, plus it's more passive than stovetop cooking - bonus. I will make this again, thanks for posting.
I just made this for dinner tonight, and we LOVED it! (I substituted vegetable stock to make it vegetarian, but other than that made it exactly as written.) The depth of flavor is fantastic, and it feels special, even though it's easy enough for a weeknight meal. This will be a keeper, for sure! Thanks for the great recipe!
Can you use sugar pumpkins instead of butternut squash in this recipe? Could this also be done with a slow cooker?
Definitely on both counts.
How much pumpkin should one use? Two 15 oz cans?
It's hard to know, I haven't tried it with canned pumpkin.