A simple yet surprisingly decadent soup. Steamed butternut squash becomes a silky puree, and a spoonful of raw coconut butter envelops it with natural richness, without cream or dairy products. The kind of comforting bowl you prepare on an autumn evening, with almost nothing in the fridge.
Recipe: Decadent Butternut Squash Soup
Servings: 2 | Prep time: 10 min | Cook time: 20 min | Total: 30 min
Ingredients
- 1 medium butternut squash (about 700g), peeled and diced
- 1 tbsp raw coconut butter
- Salt and pepper, to taste
- Reserved cooking water, if needed, to adjust texture
Want to vary? A pinch of nutmeg or cinnamon pairs very well with squash and coconut butter.
Instructions
- Steam the squash. Place the diced butternut squash in a steamer basket over a pot of simmering water. Cover and cook for about 20 minutes, until the squash is very tender when pricked with a fork. Reserve a little of the cooking water before draining.
- Mash. Transfer the squash to a blender or large bowl. Add a little of the reserved cooking water and blend (with a blender, food processor, or immersion blender) until smooth and creamy. Add water gradually to achieve the desired consistency.
- Add the coconut butter. Stir in the tablespoon of raw coconut butter and mix until thoroughly melted into the hot soup.
- Season. Season with salt and pepper to your taste, then serve immediately.
Enjoy!
Frequently asked questions
Why add coconut butter to soup? Raw coconut butter provides a rich, silky texture, similar to cream, while remaining 100% plant-based and dairy-free.
Can I substitute butternut squash with another type of squash? Yes. Musque de Provence squash, acorn squash, or even sweet pumpkin work just as well in this recipe.
Can this soup be prepared in advance? Yes, it keeps for about 4 days in the refrigerator in an airtight container. Reheat gently over low heat, stirring, as the coconut butter may separate slightly during cooking.
Is this soup vegan? Yes, all ingredients in this recipe are plant-based.
