Besides snuggly blankets, there’s really nothing like coming home to a warm, hearty bowl of homemade soup. Here’s an easy recipe for the creamiest, most delicious butternut squash soup you’ll ever make.

the ingredients

  • 3 cups butternut squash (cubed)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, crushed (optional)
  • 3 Tbsp olive oil
  • 1 1/4 cup coconut milk (or regular milk)
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • pumpkin seeds or red chilli flakes (garnish)
  • cream (drizzle)

*This recipe will require a blender*

the method

  1. Preheat oven to 400 degrees. Prepare a baking tray and line with parchment paper.
  2. With care, cut the squash in half. Scoop out the seeds and peel off the rind. Cut the halved squash into medium sized cubes.
  3.  Toss butternut squash into the baking tray with 2 Tbsp of olive oil; sprinkle with salt and black pepper. Roast until squash is tender and lightly browned for 25 minutes. Stir a few times.
  4. Place the roasted squash in a blender and add the coconut milk and cayenne. Blend for 3-5 minutes or until the mixture is velvety. Season well with salt.
  5. In a pot, add 1 Tbsp of olive oil and sauteé onion and garlic until onion is soft. Add the pureéd butternut squash. Sprinkle some pepper to taste (and salt if needed). At medium-low heat, allow simmering for 5mins.
  6. Serve warm and garnish with pumpkin seeds or red chilli flakes and a drizzle of cream.
Fun Fact: Butternut squash is technically a fruit.