Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

Very quick and easy butternut squash soup recipe. The main ingredients are butternut squash (pumpkin), sweet potato and coconut milk. Creaminess can be added by adding cashew nuts and home-made garlic oil drizzled on top tastes heavenly! This soup is thick, wholesome and very filling. It can also be used as a base which is easily varied to your tastes.

Cost: £4.40 (GBP)
Prep time: 15 min
Cook time: 30 mins
Total time: 45 min
Yield: Three servings

Ingredients:

Butternut squash: One, small
Sweet potato: An amount equal to squash amount
Coconut milk: one can
Cashew nuts: a handful (optional, for creaminess and protein)
Garlic: one clove
Vegetable stock cube (or chicken stock cube): one
Fresh red chilli: optional, to taste
Cress: for garnishing
Salt: to taste
Black Pepper: to taste

Directions:

1. Peel potatoes, cut the skin of the pumpkin off, dice both, and put in a cooking pot.
2. Chop cashew nuts into small pieces add into the pot.
3. Add coconut oil, garlic, stock, and chilli.
4. Cook on medium temperature for half an hour, or until soft. Add water as needed.
5. Puree the soup before serving.
6. Taste. Add stock, salt and chilli, if needed.
7. Garnish with garlic oil, fresh cress and black pepper.

I used a very small butternut squash and a very large sweet potato for my soup!

Notes on Healthiness:

There are many variations of pumpkin soup, many of which use cream. This recipe is creamy without the burden of dairy.

Cashew nuts are added for protein and creaminess.

Money- and Time Saving Tips

Leave the cashew nuts out if you wish to make a cheaper soup. White potatoes may also be used instead of sweet potatoes.

Note that if you choose to cook this in the slow cooker (crockpot), you will have to cook it with water (or vegetable stock) first, only adding the coconut milk in the end. The slow cooker requires three-hours on the 'high' setting, which is too long for the coconut milk, and it will curdle.

Slow cooker version of the soup... but only add the coconut milk in the end...

Variations on the Butternut Squash Soup Recipe

Goes well with thyme as well, and coconut milk can be replaced with soya milk or oat milk, if preferred.

I learned this recipe from a 'Kiwi' girl when working part-time in an arts cafe during my study years. She cooked simple but tasty vegetarian dishes and this was the only one I wrote down, unfortunately.

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