I created a Butternut squash soup and posted a picture on social media and had lots of requests for the recipe. Of course, I am going to share but first let me tell you what inspired this easy, tasty and kid-approved soup!
We visited Universal Studios in California back in 2012 and on a whim visited Wolfgang Puck's AMAZING restaurant located on the Universal City Walk. We had a 9 month old and a 3 year old at the time and the wait staff treated us like royalty! While we were there we tried Wolfgang's soup and we all loved it; in fact my eldest ate most of our soup. So, when we took another trip to Cali we knew where we were going to eat and what we were having!
Sidebar: Did I mention I love Marlyn Monroe? Look how excited I am taking a pic with her at Universal!
Once again, our children ate all our soup so I knew when we got home I had to recreate this recipe. If my kids are going to voluntarily eat butternut squash, I'm making it; can I get a hell ya from all my mama's out there? Please enjoy this recipe based on Wolfgang's Recipe (I made it healthier, easier and you can easily make it vegan) and I give him major props for creating a soup the family can love!
Butternut Squash Soup
This recipe serves 4 people and can be easily doubled. Please note that it takes an hour to roast the squash so leave yourself time to prepare.
2 1-lb containers of already cut butternut squash (you can do a whole squash yourself but this is SO much easier)
2 tbsp butter (you can use coconut oil or vegan butter)
1/2 white onion
1/4 tsp each fresh ginger and ground nutmeg
4 cups chicken broth (again, go ahead and use veggie)
1 cup thick coconut milk from a can (I place my can in the fridge and use the thickened portion on the top)
1 sprig of rosemary
Salt and pepper to your taste
Preheat the oven to 350 F. Place the butternut squash on a baking sheet (I love my Pampered Chef stoneware for this) and brush with 1 tablespoon of melted butter. Season with salt, pepper, and nutmeg and roast for 1 hour. In a large pot, melt the remaining tablespoon of butter and cook the onion over low heat (ensure it does not brown). Add the roasted squash, ginger and stock and bring to a boil, over low to medium heat, stirring often. Cook for about 20 min and then leave on the lowest setting.
Meanwhile, in a small saucepan, heat the coconut cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Use a hand blender or transfer portions to a blender until smooth .
As always enjoy!