The first secret to a better-than-usual butternut squash soup is to start with roasted squash. The concentrated flavor of the roasted squash really adds depth and richness to the soup. After experimenting with different squash, I still think roasted butternut and honeynut have the best flavor and texture for soups. But kuri and kabocha can work, too. Don't use acorn, spaghetti, or delicata squash in a soup like this. If you are stuck for time or ingredients, you could use canned pumpkin in this recipe, and I won't tell anyone!
I’ve made this with various spices; I like a combination of garam masala and other warm spices like cumin, coriander, smoked paprika, ginger, cinnamon, cloves, allspice, or turmeric. I used to recommend using curry powder, but these days I think there is too much variation in quality and you are better off making your own blend. The fresh ginger and garlic are not negotiable here - you really want a base of flavorful aromatics. For that reason, I use tomato paste in the soup, too. I add it after the spices and toast it on the bottom of the pan. It provides another element of umami in the soup.
I love using coconut milk in this recipe, because it goes so well with curry spices. But truthfully, you can use any dairy (or non-dairy milk or cream) product to smooth out a pureed vegetable soup. I recently use half and half with a little sour cream stirred in and it worked out great. Don't forget the lime (or lemon) juice; it brightens all the flavors. Be sure to taste for salt at the end, too.
Garnish as you please with toasted nuts, toasted coconut, cho
Serves 6
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 cups medium-diced yellow onions (about 2 medium)
- Kosher salt
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh ginger
- 1 1/2 teaspoons Garam Masala
- 1 1/2 teaspoons combination warm spices like cumin, coriander, ginger, smoked paprika, turmeric, cinnamon (use sparingly), or cloves (use sparingly)
- 2 tablespoons tomato paste
- 3 cups (packed; about 1 pound 8 ounces) Roasted Butternut or other winter squash
- 3 cups low-sodium chicken broth (or homemade veggie broth)
- ½ to 1 cup coconut milk (or other dairy or non-dairy milk or cream product), well whisked until smooth
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon fresh lime or lemon juice, more to taste
- Optional garnishes: 1/3 cup toasted nuts, toasted unsweetened coconut flakes, edible flowers or flower petals
1. In a medium (4- to 5-quart) Dutch oven or other wide soup pot, heat the butter and olive oil over medium heat. When the butter has melted, add the onions and 1/2 teaspoon kosher salt and stir. Cover and cook, stirring occasionally, until the onions are translucent and softened, 6 to 8 minutes.
2. Uncover and cook, stirring frequently, until the onions are golden brown, about another 5 minutes (more if using a nonstick pot). Add the garlic and ginger and stir until fragrant and well combined, about 1 minute. Add the spices and 1 teaspoon kosher salt. Stir well. Add the tomato paste and stir it with the other ingredients and against the bottom of the pan to "toast" it, about 1 minute. Add the squash and combine it well with the ingredients in the pot, breaking it up and mashing it a bit with a spatula or spoon.
3. Add the chicken broth, bring to a gentle simmer, cover loosely (the lid should only be very slightly ajar), and cook for 15 minutes.
4. Remove from the heat and let the soup cool for 15 to 20 minutes.
5. Add ½ cup of the coconut milk or other milk or cream, most of the cilantro, and 1 teaspoon lime or lemon juice. Using an immersion blender, purée the soup until very smooth. (Alternatively, puree the soup in batches in a stand-up blender, taking care not to overfill the jar. Return the soup to the pot). Taste and add up to 1/3 cup more coconut milk, salt to taste, or more lime or lemon juice. Serve hot, garnished with the the remaining cilantro and your choice of garnishes.
