Fall is here, and that means a plethora of new squash, gourds and other hearty ingredients to play with in the kitchen. I love the changing seasons for many reasons, the first being the excitement of a fresh set of ingredients available in the produce department.
My weekly produce delivery recently came with the most perfect butternut squash, which inspired a soup to kick off the season. Butternut Squash Soup is a great way to welcome fall, and this recipe is something that even the most novice cooks can knock out of the park.
Roasting the butternut squash brings out a rich, caramelized flavor that also fills your kitchen with the scent of your favorite fall candle. It’s a welcome aroma that makes you want to grab your favorite sweater and pull your boots from the closet.
Serve this soup as a starter, or gobble up the batch all by yourself.
- 1 medium butternut squash
- 1/2 white onion
- 3 stalks celery
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup coconut milk
- 1 cup vegetable broth
- Olive oil, salt and pepper
- Pesto for garnish (optional)
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. Cut butternut squash in half from top to bottom and scoop out seeds.
Drizzle about 2 tablespoons olive oil on squash and season with salt and pepper. Place cut-side down onto the foil-lined pan and add 1/2 cup water to the pan. Bake for 40-50 minutes, until squash is fully cooked through.
While squash is cooking, dice onion and celery. Mince garlic. Once squash is out of the oven, add about 2 tablespoons olive oil to a medium pan. Once heated, add in diced onion and celery, cooking for about 5 minutes or until onions are translucent. Add garlic and cook for another minute.
Pour broth and coconut milk into pan and bring to a quick boil. Remove from heat.
Add broth mixture to a blender along with squash carefully scooped from the skin. Blend until smooth and serve with pesto (optional).