Butternut Squash Soup
The weather has FINALLY caught up to the season! it’s jeans with a chance of a hoodie while enjoying soup season! This butternut squash soup recipe is SUPER EASY, VERSATILE, FREEZABLE, and VEGAN!
OK! Lets get started on the ingredients:
1/2 stick unsalted butter
1 white onion, chopped
2″ fresh ginger, peeled and sliced in medallions.*
1″ fresh tumric, peeled and sliced into medallions
2 butternut squash, peeled, seeded, and cubed
2 quarts (boxes) vegetable stock – low sodium
4 cans UNSWEETENED coconut milk
OPTIONAL:
4 tablespoon red Korean chili flakes or cayenne pepper
*slicing ginger long ways, with the grain, will give it a stringy consistently even after it goes through the bender. slicing it into medallions will prevent this!
Step 1
Using a preheated, large stock pot, melt butter and add the onions. Cook on medium high (6 out of 10) until the onions become transparent. This takes around 10 minutes.
Step 2

Add the ginger and tumric and cook down for a few minutes
Step 3
Add in the butternut squash and stir. This is the point to add in the Korean chili flakes or cayenne pepper. Few options: you can omit this if you do not like heat. The chili will not overwhelm the soup, it just makes it warm.
For a diffrent flavor, add curry powder instead of chili.
Step 4
Add in the 2 quarts of vegetable stock and bring to a boil.
Step 5
- Add in the coconut milk, stir and bring to a boil.
- Once its reached a boil, turn down to a simmer.
- Let simmer until the squash is begins to fall apart (about an hour)
- When the squash begins to fall apart, remove from heat.
Step 7 – BLENDING & STRAINING
- scoop the soup into a blender cup filling it a little more than half way and making sure its park liquid and solid.
- cover the blender lid with a towel when turning on and off to prevent the lid popping off from the heat.
- blend on high until a puree forms. this may take longer depending on quality of blender.
- pour puree though a fine mesh strainer and into a bowl, additional stock pot or whatever can hold the quantity of soup. the mesh strainer will catch any stringiness that is left over creating a velvety smooth soup.
- return the soup to a low heat and taste for seasoning. stir int he proper seasonings (salt, additional chili flake)
SERVING & STORING
This soup freezes beautifully! I like to store it in the the quart containers we use in the professional kitchens. You can get them at a GFS store or by ordering soup from a takeout place! Make sure the soup is properly cooled (below 41 degrees), labeled and dated.