A super simple 5 ingredient butternut squash soup you can make using pre-cut packaged butternut squash, with three variations!
By Natalie Perry from Perry’s Plate.
- 2 pounds Cubed butternut squash
- 1 Medium onion, halved and quartered
- 4 cloves Garlic, peeled
- 1 teaspoon Sea salt
- ¼ teaspoons Freshly ground black pepper
- 2 tablespoons Avocado oil or other heat resistant oil
- 2 cups Chicken broth or more, as needed
- 1 box (about 13 1/2 oz. size) coconut milk, or 1 cup heavy cream
Preheat the oven to 425ºF.
Place the squash cubes, onion and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil on top. Use your hands to mix everything together so it is easily coated.
Roast for 35 to 40 minutes on a lower oven rack, tossing the food with a spatula several times during cooking.
Transfer roasted food to a medium to large pot. Add the chicken broth and bring to a boil. Simmer for about 5 minutes, then blend with an immersion blender (or in batches with a countertop blender) until smooth.
Stir in coconut milk or cream. Add a little more salt, if needed, before serving.
Indian spices: Stir in ½ teaspoon of garam masala and add the juice of a lime at the end.
Chipotle-lime: Stir in ¼ teaspoon dried chipotle powder (or ½ chipotle pepper from a can of chipotle in adobo sauce) and ½ teaspoon ground cumin when adding the chicken broth. Replace the coconut milk with an extra cup of chicken broth and add the juice of a lime at the end.
Apple Bacon: Omit the garlic cloves and add 1 large sliced tart apple to the roasting pan. Replace the coconut milk with an extra cup of chicken broth. Add 1-2 tablespoons (to taste) of apple cider vinegar at the end. Garnish with a few crispy bacon bits.