Squash, gourds and all things orange seem especially appealing in the fall, when they are like the colors of the falling leaves. This recipe was inspired by one in Food and Wine Magazine. Their version was so time-consuming and complicated, I nearly skipped it entirely. (The first instruction practically had you growing the butternut squash and plucking it from the field.) I prefer this quicker way to get to the same goal. The result is a light and creamy soup, with just a hint of sweetness.
To peel ginger, use a sharp paring knife. Remove the rough, bumpy skin about as far down as you think you need to yield the amount called for. Then grate or mince.
Butternut Squash Soup
Servings
8 Servings
Ingredients
- 1 medium onion minced
- 2 pounds prepared peeled cubed butternut squash
- 6 cups water
- 1 cup coconut milk
- 1/2 cup white wine
- 2 cloves garlic chopped (or 2 frozen crushed garlic cubes)
- 1 tablespoon fresh grated ginger or 1 teaspoon ginger powder
- 1 teaspoon curry powder
- 1/4 teaspoon dried thyme
- 1 teaspoon kosher salt
Instructions
- Place all ingredients in a 6-quart stockpot. Cover and bring to a boil.
- Reduce to simmer and cook, covered, for 30 to 40 minutes, until squash is soft.
- Use an immersion blender, potato masher or fork to purée or mash squash and continue cooking for 10 minutes.
- Ladle into bowls and serve.
- Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW
Laura,
That’s just what I’ve been doing. I also found some kosher l’Pesach nutmeg in my supplies, so I think it will turn out fine. Thanks for your advice, and chag sumach!
you can try and gently reduce the liquid over low heat, stirring often. the water will cook out. good luck!
Just made the soup, but it’s too watery, even though I put in the exact amounts called for in the ingredients. I mashed using an immersion blender. Well, I hope our seder guest will enjoy it.
Oh YAY!!! I am SO SO happy! And I really appreciate you following up and sharing your notes here — I am sure it will help others on this chain and really goes a long way toward building our happy cooking community!!!
Please let us know how it turned out.
So I made this on Thursday and brought it out of the fridge on Friday afternoon. It had gotten slightly thicker overnight, and then I decided that rather than adding to it, I would let it boil uncovered a bit. That seemed to do the trick! Thanks again for your guidance.
Hi there (did you watch the vid?) the thickness of the soup depends on which method you use to mash/puree/blend it and to what consistency What did you do? If you want to add thickness now (assuming you don’t have more cubed squash) I recommend carrots (or even parsnips) sweet potato (or even a white potato) or even a few apples. Good luck!
Hi, thank you for your quick answer! I did use the immersion blender to make it smooth, but it didn’t make it thick and creamy, just kind of a thin broth. I will try adding some chunky cooked vegetables.
Hi,
I just made this soup and it is very thin (I put in exactly the amount of liquid that the recipe calls for). Is that the way it’s intended? The picture makes it look a bit thicker. I feel like I’ll just be serving broth to people. Is there anything pareve I can put in that would make it more interesting or have more texture?
I love cumin too! Granny smith is a nice idea! you can also try a splash of apple cider vinegar at the end for that sour/acidic balance you crave. Let us know how it comes out with the apple.
I made this a few weeks ago and it was quite good. I used cumin instead of curry as I prefer the taste. I will try this again, this time adding one peeled and cored granny smith apple at the beginning as I felt it need a little bit of “sour” to add some depth to the taste.
YAYEEEE!!!!! Thank you so so so much. Ok so this is not a sweet butternut squash soup but you can certainly sweeten it by adding brown sugar, honey or maple syrup to taste – my personal vote is for honey. As for white wine use something you would actually drink NOT cooking wine, NEVER use cooking wine – it’s full of stuff (salt and flavorings) that will alter the taste of the recipe and is just not a good product. You can use a Chardonnay or Sauvignon blanc or really anything you have in the house (except for your cooking wine 🙂
I like to add all the ingredients together and at the beginning so all the flavors marry and you don’t get this overly strong garlic taste.
Hi, Mrs. Geller!
First off, I have to say: my wife and I have EVERY book of yours, and they’re very, very well-used!! THANK YOU for all you do!!
Second: we made this soup tonight (it’s the Nine Days……), and it is awesome! I have some questions:
First: is there a specific white wine? We used a “cooking wine”, but I wasn’t sure what to purchase.
Also: how would we make it a little sweeter? Would adding sugar or, perhaps, honey, ruin it?
Thanks, and have an easy fast!
Hi, just wondering if it makes a difference in terms of flavor at what point you add the frozen garlic cubes? At the start vs towards the end?
oh Batsheva – SO happy you like!
Thank you. I just made this soup.
it will make a little difference the coconut milk add both creaminess and flavor – you can sub with another dairy or non dairy alternative if you don’t like the favor of coconut.
YAY – totally agree with you!
beautiful recipe and it looks easy to make , how much of difference to the result if I didn’t use the coconut milk? Thank you and shabbat Shalom
I love this soup. I make it all the time. The ginger give it such a unique flavor. And I love anything with coconut.