I made this silky butternut squash soup in more of a savory style, compared to the typical that usually includes cinnamon and maple syrup. I then topped it off with some of my” cilantro coconut gouda pesto” which is bursting with flavor.
I love how simple this soup is to make and it taste 100 times better than the boxed kind. You can change it up by adding a different pesto. Or maybe you would like it a little on the spicy side, then try adding some chili oil.
This soup pairs best with white wine like a Sauvignon Blanc or a Verdejo.
Recipe: Approx. 6 – 8 servings
- 1 Large 4 Pound Butternut Squash – approx. 8 cups – peeled – deseeded – 1 inch cubes
- 1/2 Yellow Onion – diced
- 1/3 Cup Dry White Wine
- 2 Tablespoons Extra Virgin Olive Oil or Coconut Oil
- 2 Unsalted Vegetable Bouillon Cube
- 2 Cloves Garlic
- 4 Cups Filtered Water
- 4 Tablespoons Butter (optional)
- 2 Teaspoons Sea Salt or to taste
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Cayenne Pepper
- 1/4 Teaspoon Black Pepper
Cilantro Coconut Gouda Pesto – 3/4 cup – for whole recipe Cilantro Coconut Gouda Pesto
- 1 Cups Cilantro Leaves
- 1/2 Cup Koko’s Coconut Gouda Cheese – shredded
- 1/2 Cup Raw Walnuts
- 1 Small Clove Garlic
- 1/4 Cup Virgin Coconut Oil – melted
- 1 Tablespoons Fresh Squeezed Lime Juice
- 1/8 Teaspoon Sea Salt or to taste
- Cilantro – minced
- Roasted Butternut Squash Seeds
Start by making the pesto. (you can do this the day before if you want)
Melt coconut oil and then measure all ingredients and put into a food processor or blender and puree.
Pre-heat the oven to 400 degrees.
Cut off the stem and the bottom of the squash and peel with a peeler. Cut in half and scoop out the seeds then cut in to approx. 1 inch chunks and put in to a bowl with 2 tablespoons of each olive oil and wine. Toss together coating the squash.
Put the squash on a baking sheet and bake on the middle rack for 25 minutes then move to top rack for 10 minutes.
While the squash is baking, dice the onion and mince the garlic. (or use a garlic press)
Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.
Add the wine and bouillon cubes, mash the bouillon, cook until wine is reduced and syrupy.
When the squash is done let cool then puree in a food processor or blender with the onions. (or use an immersion blender)
Transfer to a soup pot and add the remaining ingredients and cook until hot.
Roasted Butternut Squash Seeds (optional)
1 squash is approximately 1/4 cup of seeds.
Preheat oven to 375
Wash and clean the seeds then dry them off on a paper towel. In a small bowl, lightly drizzle with about 1/2 tespoon olive oil, sprinkle with salt, pepper and paprika. Mix to evenly coat, spread out on a baking sheet and bake for 15 to 18 minutes. Stir at least once during the cooking process and keep an eye on them. Always use a timer.