Bethany's Butternut Squash Soup

May 13, 2013
Author Notes

The first time I tried Butternut Squash Soup, I was hooked. But then I had to make it my own. I combined the sweetness of butternut squash with the exotic creaminess of coconut milk and dash of garam masala to create a comforting bowl of autumn that I crave year-round. —BethanyLanell

  • Serves 2
  • 1 medium butternut squash
  • 15 ounces coconut milk
  • 1 small onion
  • 2-3 cloves of garlic
  • 1 apple
  • 2 teaspoons garam masala, or to taste
  • salt and pepper
In This Recipe
  1. Preheat oven to 400 degrees.
  2. Peel your squash and cut it into 1-2 inch cubes. Do the same for the onion and the apple.
  3. Place fruit and vegetables in a dutch oven. Cover and roast in pre-heated oven for 30 minutes, or until everything is soft.
  4. Add coconut milk to hot vegetables. Sprinkle with garam masala, salt and pepper to your preferred seasoning level. Using an immersion blender, blend ingredients to desired consistency (my preference is a uniform puree).
  5. Serve warm with crusty bread or a light salad.
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