It has been a long and cold winter, but the end is in sight. I’ve been making a lot of soup lately. Soup not only keeps our bellies warm, but it is also a great way to cook up ingredients that are lying around. My dear friends got a ton of squash from their CSA and made this soup I’ll be sharing with all of you today. When I visited them, I tried this soup and was SUPER impressed. So impressed in fact that I wanted to share it with the cyber world!
This soup is the easiest thing, and is packed with flavor–tons of flavor! I tried recreating the soup myself and did it in the spirit of a home cook–no exact measurements. Sorry in advance to the folks who like to know EXACTLY how much of each spice and ingredient to put into the dish. This dish might prove challenging for some folks but please try!
Soups are not easy to mess up so don’t worry. The one piece of advice I have is to add a little at a time and taste often. You can always add more of one ingredient or another, just taste and see if you like the changes or additions.
1 yellow onion
1 medium-large butternut squash
1 5.43oz can Thai kitchen coconut milk OR approximately 3 oz greek yogurt and 1 cup milk or non-dairy milk
1-3 cups chicken, turkey, or vegetable broth
salt and pepper to taste
- Preheat the oven to 400 degrees Fahrenheit.
- Peel and cut butternut squash into approximately 1-inch squares. Tutorial found here.
- Peel external layer off yellow onion. Chop into quarters, leaving the root intact. The root keeps the onion layers from separating during the roasting process.
- Place chopped butternut squash and onion quarters on a large baking sheet. Toss with olive oil until completely coated and spread out evenly on baking sheet.
- Sprinkle vegetables with garam masala, cumin, turmeric salt and pepper. Don’t think too much about measurements of how much, just make sure the vegetables are coated. You will eventually blend the vegetables and will add more spices later.
- Bake vegetables for approximately 20 minutes, toss, then back for another 20 minutes. Repeat this process until all vegetables are somewhat browned and easily fork tender. This time will vary depending on how large or small the butternut squash pieces are.
- Place the roasted vegetables in a soup pot if you have a mix stick or about 1/3 into a blender.
- Add one cup of broth to vegetables, and if you have the Thai coconut milk add a couple of ounces; if you have the milk and greek yogurt, add the yogurt and about 1/3 cup milk. Blend together. The soup should be thick at this point.
- Slowly add more broth and milk to taste and desired consistency. Additionally, add pinches of garam masala, turmeric, cumin, and curry powder. I added primarily the first three. Try to refrain from adding salt and pepper until the very end. The spices add heat, depth, and flavor; salt acts as an enhancer of flavor.
- Once you’ve reached the desirable consistency and flavor of soup, serve with a dollop of yogurt or a drizzle of coconut milk. Another addition I added to my leftover soup was shredded chicken–delish!