Chef Shashank’s Butternut Squash Soup
Here at Sidewalk Chef Kitchen, a good soup is a foundation for a good meal. Soup is a daily feature on our Fresh Express, whether we’re serving up our Broccoli Bisque or Chef Shashank’s traditional Channa Indian soup. Now that summer is over and we’re rolling into autumn, we’re excited to feature some more seasonal dishes on our menu. This includes Chef Shashank’s Butternut Squash Soup, a fan-favorite that’s only here in the fall and winter months. This healthy soup recipe is perfect as a main course or as the side to your favorite meal. As an added bonus, it’s vegan!
If you can’t visit The Kitchen to try this out, then you’re in luck – we’re bringing this recipe to you! Learn how to make Chef Shashank’s Butternut Squash Soup at home. Double the recipe and freeze it for meal prep or make it fresh for your next sit-down dinner. This recipe is also perfect for Thanksgiving, which will be here before we know it!
Chef Shashank’s Butternut Squash Soup
Recipe yields about 4 bowls or 6 cups of soup.
Ingredients:
- 1 large butternut squash, about three pounds, halved vertically and seeds removed
- 1 tbsp olive oil, plus more for drizzling
- 1/2 cup chopped shallot (about 1 large shallot bulb)
- 1 tsp salt
- 4 garlic cloves, pressed or minced
- 1 tsp vanilla
- 1/2 tsp ground cardamom
- 1/8 tsp ground nutmeg
- Freshly ground black pepper, to taste
- 3-4 cups (24-32 oz) vegetable broth, as needed
- 1/2 cup coconut milk
Instructions:
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Place the butternut squash face up on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside, about 1/2 teaspoon on each side. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast about 40-50 minutes, until it is tender and completely cooked through. (Don’t worry if the skin or flesh browns – it’s good for flavor!) Set the squash aside for about 10 minutes or until it’s cool enough to handle.
- Meanwhile, in a large soup pot, warm 1 tbsp olive oil over medium heat until shimmering. Chef’s Tip: if your blender has a soup preset, use a medium skillet to minimize dishes.
- Add the chopped shallot and 1 tsp salt. Stirring often, cook until the shallot has softened and is starting to turn golden on the edges (about 3-4 minutes).
- Add the garlic and stir frequently until fragrant. Transfer the contents to your stand blender, or use an immersion blender instead.
- Scoop the butternut squash flesh with a large spoon and put into your blender. Discard the tough skin.
- Add the vanilla, nutmeg, and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line. Chef’s Tip: you can work in batches until necessary and stir in any remaining broth later.
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid any hot steam escaping from the lid. Stop once your soup is creamy and warmed through.
- Stir in the 1/2 cup of coconut milk and stir in some fo the remaining broth until the consistency is right. Add 1-2 tbsp olive oil (or grass-fed butter) to taste and blend well. Taste and stir in more salt and pepper, if necessary.
- Chef’s Tip:
- If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. Chef likes to top individual bowls with some extra black pepper.
- Enjoy!
Learn more about the benefits of a plant-based diet on our blog.