Butternut Squash Soup Recipe
ginger butternut squash, thai coconut curry, fall spiced pepitas, maple crème fraîche
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Ingredients
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Soup Base
Spiced Pepitas
Maple Crème Fraîche
Method
Preparing the Soup
- 1
Prepare the Butternut Squash
Cut the butternut squash in half lengthwise, scoop out the seeds, and peel the skin. Dice the flesh into 1-inch cubes.
- 2
Sauté the Aromatics
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced ginger and sauté for 2-3 minutes until fragrant.
- 3
Cook the Squash
Add the diced butternut squash to the pot and stir to combine. Add the Thai red curry paste and stir for another 1-2 minutes.
- 4
Add Liquid Ingredients
Pour in the vegetable broth and coconut milk. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
- 5
Blend the Soup
Use an immersion blender or transfer to a blender to puree the soup until smooth. Adjust seasoning if necessary.
Preparing the Spiced Pepitas
- 6
Toast the Pepitas
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the pepitas, ground cinnamon, ground cumin, and salt. Stir frequently for 5-7 minutes, or until the pepitas are golden and fragrant.
Making the Maple Crème Fraîche
- 7
Combine Ingredients
In a small bowl, mix the crème fraîche and maple syrup until well combined.