Go Back
–+ servings
Butternut Squash Soup

Butternut Squash Soup

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Print Recipe Pin Recipe

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