Butternut Squash Soup recipe: rustle up a little taste of fall


Anessa Conner


I was walking down a mountain after a short morning hike, enjoying the colorful leaves framing my path. It was one of those autumn days when you are so used to the summer that bringing a jacket does not cross your mind but then the world is suddenly a freezer and you are just in a thin sweater.  A cool wind blew and goosebumps rose on my arms. Just then I had the inspiration for this butternut squash soup. Well, more like I had a craving for butternut squash soup and I knew nobody was going to make it for me, so I would have to figure it out for myself. 

Desperate to get that taste of fall before my 1 p.m. class, I stopped by Richmond Market and picked out one beautiful butternut squash and one large sweet onion. I had everything else at home. Walking up the stairs to my apartment, my hands full, my black lab puppy greeted me inside. With only an hour to whip up some lunch, I set everything down, washed my hands, and got to work.

Ingredients :

  • 1 large butternut squash. If they are in season, get one from the farmers market. 
  • 2 cloves garlic 
  • 1 large sweet onion
  • 1 apple
  • 1/2 carrot 
  • 1/2 beet (optional)
  • 2-3 mushrooms (optional)
  • 3 cups vegetable broth
  • 1 cup canned coconut milk (I like to save the cream on for on top)
  • Salt
  • Pepper 
  • Paprika 
  • Cayenne pepper
  • The first step is to prepare your squash for the soup. Preheat your oven to 425℉. Many recipes recommend peeling the squash but I find that the skin gives a nice texture and that it isn’t worth the trouble. Cut the squash in half and remove all the seeds (you can set these aside and broil them with spices for a crunchy snack). Cut the squash into approximately 1-inch cubes. Put the squash on a baking tray, rub on some olive oil and salt, and put in the oven for 35-40 minutes.
  • In a large pot on medium heat,  brown your garlic and onions in 2 tablespoons of olive oil. When onions are mostly cooked add chopped apple and any other veggies you choose to add. At this point add the spices to the aromatic pot.

Now you may be thinking: what is an apple doing in a soup? The best butternut squash soup is one that reminds you in every way of fall. The color, the smell, the taste, all are part of the experience. The apple is a beautiful way to both sweeten the soup and add an extra bit of that fall flavor. 

Carrots and beets and mushrooms add another layer of flavors. I am a throw-it-in -the-pot-and-see-what-happens kind of girl. On this day, I had those veggies just dying to be eaten in my fridge and I was happy to oblige. It’s not an exact science, you can experiment with your own back of the fridge vegetables. 

  • When veggies are soft when poked with a fork. Add your squash to the pot and pour in the vegetable broth, and then the coconut milk. Let simmer for 10 minutes, stirring occasionally.
  • Pour soup into a blender while it’s still hot and blend until smooth. If you don’t have a blender the soup is also good as is. Serve topped with some extra coconut cream, maybe some green onion, and enjoy your little bowl of autumn!