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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.