💾 Archived View for paritybit.ca › recipes › butternut-squash-soup.gmi captured on 2022-03-01 at 15:04:54. Gemini links have been rewritten to link to archived content

View Raw

More Information

-=-=-=-=-=-=-

Butternut Squash Soup

Tools & Cookware

• Knife and cutting board
• Stirring implement
• Large soup/stock pot
• Immersion or counter-top blender

Ingredients

• 1 Tbsp olive oil
• 1 medium onion
• 3 cloves garlic
• 2 tsp grated fresh ginger
• (Optional) 2 Tbsp tomato paste
• salt and pepper to taste (1 teaspoon each to start)
• 1/2 tsp thyme leaves
• 1 medium butternut squash
• 4 cups vegetable stock
• 3/4 cup coconut milk or half of a crusty loaf of bread

Preparation

• Dice the onion
• Mince the garlic
• Finely chop the thyme leaves
• Peel and cut the squash into 2-3cm cubes
• If using bread, cut into 2-3cm cubes

Instructions

• Heat a large pot over medium heat and heat the oil
• Add the onion, garlic, ginger, salt and pepper, and thyme; sauté until the onion is transparent
• (Optional) Add the tomato paste and mix
• Add the squash and mix
• Add the stock and mix (the liquid level should be slightly lower than the squash, adjust exact liquid amount as needed)
• Bring to a boil, cover and reduce heat to simmer the soup for 20 minutes, or until the squash is easily pierced by a fork
• Remove from the heat, add the coconut milk or bread (if using bread, mix well and let stand for 5 minutes, covered)
• Purée the soup with the immersion blender, or carefully scoop/pour into counter-top blender

Note: This does not freeze well, probably due to the bread used. Perhaps coconut cream would be a better thickening agent.