Go Back
butternut squash soup in bowls

butternut squash soup

a simple, nourishing soup for you and yours. make sure to check the recipe notes for ingredient swaps!
Print Recipe Pin Recipe

Ingredients
  

  • 1 butternut squash, cut in half lengthwise
  • 1 sweet potato, pricked with a fork
  • 1 yellow onion, quartered
  • 13.5 oz (1 can) coconut milk*
  • ½ teaspoon Better than Bouillon*
  • ½ heaping teaspoon curry powder
  • ¼ teaspoon turmeric*
  • ¼ teaspoon kosher salt
  • Olive oil, salt, and pepper for roasting
  • Toppings as needed

Instructions
 

  • Preheat your oven to 375.
  • Drizzle a couple teaspoons of olive oil onto a rimmed cookie sheet and rub in with your hands. You could also add foil and spray/rub oil, too, for easier clean up.
  • Cut your butternut squash in half lengthwise and scoop out the seeds.
  • Drizzle a bit more olive oil on the squash, rubbing to coat. Sprinkle on some kosher salt and black pepper.
  • Place your cut and seasoned squash face down onto your prepared pan.
  • Poke holes in your sweet potato and rub lightly with olive oil. Place on prepared pan.
  • Keeping your quartered onion sections intact, drizzle with a bit of olive oil and rub lightly. Sprinkle with salt and pepper and place on prepared pan.
  • Place your baking sheet into your oven and pour ¼ cup water directly onto the pan. Trust me, here! This will steam your butternut squash while also allowing it to get color from contact with the pan.
  • Check on your sweet potato and onion at about the 30 minute mark. Flip over/rotate as needed to keep from burning.
  • Check on your onion about 15 minutes later. If it's browning too quickly, remove and set to the side.
  • After an hour total of cooking time, check on your squash and sweet potato. You should be able to easily pierce both with a fork. (But flip over your squash first! Sometimes the skin is too tough to pierce.)
  • Let your vegetables cool slightly before scraping into a food processor or blender.
  • Add the onion, coconut milk, Better than Bouillon, curry powder, turmeric, and salt.
  • Blend until your heart's content. Taste and adjust seasonings as needed.
  • Serve immediately (it's usually warm enough!) or let cool to room temperature to store for lunches.
  • I LOVE topping this with some roasted garlic salt and Unexpected Cheddar from Trader Joe's. But feta's a great substitute! Any salty cheese will do.

Notes

Ingredient Substitutions:
To me, there's no sub for coconut milk. I won't say you can't taste the coconut because I think you can. But if you'd really rather not, sub out for equal amounts of chicken broth and heavy cream or half-and-half. I've never tried this so good luck to you.
If you don't use Better than Bouillon you should. But if you don't feel like buying it, add a bit more salt. 
If you don't have turmeric add an extra 1/4 teaspoon curry powder.