Butternut squash soup. It is the perfect warming and comforting meal on a chilly fall or winter night. It is one of my favorite parts about the fall. But butternut squash and other winter squashes can be stored for several weeks so they can still be enjoyed well into the winter too.
And they’re so good for you! Low in calories, low in fat, but very rich in vitamins, antioxidants, and many phytochemicals. From it’s color alone you can probably guess that butternut squash contains a ton of vitamin A and beta-carotene, which of course is great for our skin, hair, and eyes. Beta-carotene is also an antioxidant that helps to protect cells from the damage of free radicals. Squash also contains vitamins C, E, and the B’s. Last but not least.. the fiber. One cup of cooked, cubed butternut squash contains 6.6g fiber. So if you are having trouble reaching the recommended 25-30g/day then squash is your friend. (But I never have that problem. #sarcasm#sarcasm). One serving of this soup contains only 165 calories, but checkout the nutritional breakdown for this entire meal in the recipe below!
Last year, I had mentioned to my neighbor about how much I loved acorn squash, and a couple of weeks later I came home from work to find a bag of about 8 squash sitting on my porch from her harvest. I appreciated it so much, but we are only two people so what were we to do with 8 squash? I got very creative. Aside from the usuals, we also had squash muffins, squash “nice cream”, squash smoothies, maple squash breakfast puree. And I got to perfect my winter squash soup recipe!
This butternut soup recipe is seriously perfect. It is not too sweet and not too savory. Which is my gripe often times with squash soups. This soup contains coconut milk and pure maple syrup, but is balanced out with a little bit of curry paste. (Don’t be afraid of the curry paste! It is all about the balance.)
I used a whole butternut squash that I peeled, seeded, and diced, but you can buy diced squash at the grocery store if that is more convenient for you. All the ingredients are cooked together prior to blending to allow all the flavors to really come together. Serve with maple crostini, this is the perfect comforting fall or winter meal.
- 1 3 lb butternut squash (peeled, seeded, diced), or about 4 cups of fresh, cubed squash
- 2 garlic cloves, minced or pressed
- 2 shallots or about ¼ onion
- 2 cups low sodium vegetable broth
- 1 14 oz can lite coconut milk (reserve 2 tbsp)
- ¼ tsp ground ginger
- 2 tsp red curry paste
- ¼ tsp ground cinnamon
- 1-2 tbsp pure maple syrup
- 8 thinly sliced pieces of italian of french bread
- 4 ounces of Neufchâtel cheese
- ¼ cup grated parmesan cheese
- 1 tbsp maple syrup
- Chopped walnuts (optional)
- Heat olive oil in a large soup pot over medium-high heat. Add shallot and garlic. Cook, stirring frequently, until fragrant. Stir in curry paste and stir to combine.
- Add squash and cook for about 5 minutes, stirring occasionally
- Stir in syrup, broth, and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, about 15-25 minutes.
- While soup is simmering, slice bread into 8 thin slices. Top each with ½ ounce of Neufchâtel cheese and sprinkle with parmesan cheese. Toast until lightly toasted.
- Blend the soup, transfer back to pot and adjust seasoning as needed. Drizzle crostini with maple syrup just prior to serving and top with walnuts if using.