Make Your Own Butternut Squash Soup

Eating local and in-season during the fall and winter months in Canada can be a challenge. But winter squash is a great ingredient for just that! With a low carbon footprint, squash is plentiful in the colder months and has a long shelf life. Butternut squash soup puts this readily-available vegetable to use and is a delicious vegan recipe.

  • 1 large onion
  • 3 garlic cloves
  • 1 2″ piece ginger
  • A small handful of cilantro, with stems
  • 1 large butternut squash 
  • 1 can unsweetened coconut milk
  • 2 Tbsp. extra-virgin olive oil
  • ¼ tsp. crushed red pepper flakes
  • Kosher salt
  • 2 limes

Step 1.

Prepare your squash. Peel it using a vegetable peeler, then cut it in half where it bulbs out. Cut each piece in half length wise and scoop out the seeds. Cut into 1” thick pieces of approximately the same size.

Step 2. 

Coarsely chop onion and garlic. Peel and chop ginger, and chop up tender stems from cilantro. Set aside cilantro leaves for later.

Step 3.

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, ginger, cilantro stems, red pepper flakes, and 1 tsp salt. Cooking, stirring occasionally until fragrant and tender (~5 minutes).

Step 4.

Add squash pieces and stir. Add in coconut milk, 3 cups of water, and 1.5 tsp. salt. Stir to combine, turn heat up to high and bring to a boil.

Step 5.

Once the soup is boiling, reduce heat to medium low and simmer until everything is soft (~10-15 minutes).

Step 6.

Working in batches using a blender, blend the soup until smooth. Return it to the pot and simmer over medium heat for 3-5 minutes. 

Step 7.

Top with lime juice and cilantro, taste and adjust seasoning as needed. Enjoy!

Freeze leftovers, without cilantro leaves, to enjoy later!