Soup Party Attendee Confirms — My Version of this Traditional Soup is the Best She’s Ever Eaten
Butternut squash is one of my favorite vegetables. However, I rarely eat it.
From time to time, I will add it in a soup with other veggies, but that’s about it. It adds a delightful sweetness to just about any soup, like my chicken vegetable soup.
But last fall, at the start of squash season, I purchased extra butternut squash with no specific plans. Finally one day, I decided to make my first-ever pot of butternut squash soup.
After all, butternut squash is a super healthy food — with many pro-inflammatory capabilities, especially from its high anti-oxidant content.
In fact, the gourd’s tangerine hue indicates its most significant health perk: an abundance of powerhouse nutrients called carotenoids. People consuming diets rich in carotenoids from natural foods, such as fruits and vegetables, are healthier and have lower mortality from a number of chronic illnesses, according to a functional food research study published in the British Journal of Nutrition.
In particular, the vegetable boasts high levels of beta-carotene (which our bodies convert to vitamin A). Vitamin A helps prevent breast cancer and age-related macular degeneration, among other health problems.
Here’s a quick run down of a few more nutrient boosters you’ll gain from eating a bowl or two of butternut squash soup — along with it’s wonderful flavor:
- Lots of B6 (essential for optimum immune system and nervous system function)
- Significant amounts of potassium (great for bone health)
- Folic acid (a boost to heart health)
- High doses of Vitamin C (a natural anti-oxidant, which fights inflammation)
- Ample doses of dietary fiber (who doesn’t need more fiber?)
Creating My Unique Version of Butternut Squash Soup — With Secret Ingredients
Although I obsessively read and collect recipes, I rarely cook a dish exactly according to one recipe — unless it’s a baked good. Otherwise, I almost always do my own thing!
For this soup, I started by searching online for typical butternut squash soup recipes. I scanned four that popped up on Google.
Then I went to the kitchen and concocted my own version. Among my changes were:
- Using coconut oil
- Adding fresh ginger
- Using homemade chicken bone broth
- Mashing instead of blending the squash
- Adding coconut milk at the end
It’s important to note that this soup, while simple, is a two-stepper, because first you have to make the chicken bone broth. I make this easy on myself by always keeping some chicken bone broth on hand in my freezer. It makes a wonder and nutrient-dense addition to a wide range of soups and stews. See my recipe here.
Some people may prefer to take the convenient step of using prepared chicken stock from the grocery store. I’m against it, because, like any processed food, you never know what they have put into it or used to make it. I always lean heavily on the side of organic, homemade ingredients.
Unique Twist on an Old Favorite is Sublime
When I tasted my finished soup, I was delighted — especially since it was the first time I’d ever made it.
It was rich and bursting with flavors. My ingredients added layers of flavor rather than just a one-note burst of butternut.
By mashing the vegetable instead of blending it, the soup was less of a “baby food” (a common complaint) and more of a rich full-bodied potage. The coconut milk added just the right amount of richness and silkiness.
After my first successful experiment, I was ready to debut my new soup. I made it a second time for a soup party held a few times a year by a friend.
I was very pleased to learn that I wasn’t the only one who thought the soup was special. When a woman named Mercedes found out that I had made the soup, she said it was her favorite of the two dozen or so other soups brought to the party – including two other butternut squash soups!
She encouraged her friend to try it. When he put one ladle in his bowl, she said, “Take another ladle full. Trust me.”
He did. Then he took a bite and looked at me with a smile. “It’s incredible. Thank you.”
“Thank you,” I said, truly humbled by their affirmation of my cooking skills.
Mercedes asked how I made it. I told her the recipe. Then I went home and wrote it down.
Here it is for your dining pleasure.
My Recipe for Butternut Squash Soup with Coconut Milk
9 cups butternut squash (cut into small cubes)
8 cups homemade chicken bone broth (see my bone broth recipe here)
6 tablespoons coconut oil
1 small sweet onion (diced)
3 large garlic cloves (minced)
3 tablespoons fresh ginger (grated)
1 tablespoon salt
1 teaspoon pepper
1 can coconut milk
- In a large soup pot, melt the coconut oil on medium heat.
- Prepare the onions, garlic, and ginger. Add to the hot oil. Add the salt and pepper. Stir. Cook until soft.
- Add the cubed butternut squash and bone broth. Stir. Cover and cook on medium until the butternut is soft (about 15 to 20 minutes).
- Mash the butternut with a potato masher or wire whip.
- Stir in the coconut milk cream. Stir well with wire whip.
- Add salt or pepper to taste.
That’s it! Bon appetite!
When you make my version of butternut squash soup, let me know what you think!