Friday, October 12, 2012

butternut squash soup

This was by far the best butternut squash soup I've ever made!  Below is the recipe, which was inspired by Karyn Calabrese's version.  Enjoy!


2 whole butternut squash (about 5 pounds each)

2 shallots or you could use 1 onion
1 tablespoon coconut oil or other oil of your choice
1 cup of *fresh coconut creme (click here for a video on how to make the creme)
3 cups of purified water or broth of your choice
1 tablespoon of cumin
1 teaspoon of cinnamon
celtic sea salt to taste
smoked paprika for garnish
toasted garbanzo beans for garnish (click here for the recipe)

* If you don't have a way to make the coconut creme, you can use 2 cans (28 ounces) of coconut milk.  If you go this route, you will not need to add the additional water.

Preheat the oven to 350°F. First wash off the outsides of your squashes.  Then cut off the ends of the squash and compost.  Cut the squash in half and then lengthwise and de-seed. Place the halved squash, cut side down, in ceramic baking dishes or on sheet trays.  Roast for 1 hour. Then remove from the oven and let the squash cool to room temperature.

While the squash is cooling, you can prepare your coconut creme (if you are making your own). Next, remove the skins from the squash. Then chop up the shallots.  Add the tablespoon of oil to the soup pot and saute the shallots on medium low heat for approximately 10 minutes, stirring frequently.  Before adding the liquids to your pot, add in the cumin and cinnamon and let the spices bloom for a few minutes.  Then add in your water, coconut creme/milk, squash and salt (I used approximately 2 teaspoons).  Now you will need what I consider one of the best inventions in the kitchen...the immersion hand blender!  You simply puree the soup in the pot and then let it heat through on medium heat (approximately 10 minutes).  If you do not have an immersion blender, then you can transfer the mixture to a blender and process on high until it is smooth and creamy.

To serve, I dish the soup into bowls and sprinkle smoked paprika on top and add a spoonful of toasted garbanzo beans.  Perfection!

"Only the pure of heart can make good soup"

~Ludwig van Beethoven


  1. This sounds wonderful! I adore Butternut Squash and I love the idea of garnishing with toasted garbanzo beans!

  2. You can thank raw foodist, Karyn Calabrese, for the idea of garnishing with the garbanzo beans. I think they make the perfect garnish for any pureed soup because they add such a wonderful flavor and texture. You'll have to let me know how your soup turns out. :)