One night for a women's church activity they served the most delicious butternut squash soup. It was to die for! I hunted down the recipe and as it turns out, they girl who had made it, originally made 1 recipe, but thought it was too gingery, so she made another recipe. She didn't want to waste the first batch, so she mixed the two pots together and created a masterpiece! Sounds cheez-whiz, but really, it was SO good! I haven't made the 2 together yet, I just made the 2nd recipe she used and it was really good too (but not quite like the one with both recipes!). I'm including both recipes, so just know the 1st is the one I used, the 2nd was the one my friend thought was too gingery, and if you mix the both together, it creates perfection.
Recipe #1 (the one I used): Butternut Squash Soup
- 1/2 T olive oil
- 1 T butter
- 1/2 C sliced carrots (abt 1 med carrot or 12 baby ones)
- 2 stalks celery, diced
- 1 C diced onion
- 4 large garlic cloves, minced
- 1 medium butternut squash, (abt 4 cups peeled and diced)
- 1 medium potato, diced (about 2 C diced)
- 32 oz chicken broth (that’s one box/carton)
- 1 T brown sugar
- 1 1/2 t kosher salt
- 3/4 t dried sage
- 1 pinch cayenne pepper or a douse of hot sauce
In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic.
Saute for 2-3 minutes or until onion is tender. Add the squash.
Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in 1 T brown sugar.
Use an immersion blender, or transfer soup to a regular blender and puree until smooth.
A small drizzle of heavy cream or sour cream is good on top.
Recipe #2 (the one my friend thought was too gingery): Curried Butternut Squash Soup with Coconut & Lime
- 1 1/2 Tbs. olive oil
- 3/4 cup sliced shallots
- 1 Tbs. minced or grated fresh ginger (this is WAY too much…just a tiny bit goes a long ways
- 1 garlic clove, minced
- 9 cups peeled and cubed butternut squash (about 3 lb.)
- 3 cups chicken or vegetable broth
- 1/2 tsp. salt, plus more, to taste
- 1 tsp. Thai red curry paste
- 3/4 cup light coconut milk
- 2 tsp. fresh lime juice
In a large pot over medium heat, warm the olive oil. Add the shallots and cook until softened, 2 to 3 minutes. Add the ginger and garlic and cook until fragrant but not browned, about 1 minute more. Add the squash, broth and the 1/2 tsp. salt, increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer, cover and cook until the squash is tender when pierced with a fork, about 20 minutes. Let cool slightly.
Put the curry paste in a small bowl and stir in the coconut milk until well blended.
In a blender or food processor, puree the soup, in batches if necessary, until smooth. Return the soup to the pot and stir in the coconut milk mixture. Heat the soup until just hot, then stir in the lime juice and adjust the seasoning with salt. Ladle the soup into warm bowls and serve immediately.