Chef Shashank’s Butternut Squash Soup is a fall and winter staple on our Fresh Express menu. Now that the holidays are here, this is the perfect time to learn how to recreate it at home! Chef is sharing his special recipe from his table to yours so that you can bring some of the Sidewalk Chef Kitchen magic to your family. Thanksgiving is this Thursday, and what better time to enjoy in this delicious dish? Better yet, this recipe is vegan, making it perfect for work potlucks and Friends-givings as well.
*makes four bowls or six cups of soup
|1 large butternut squash (about 3 pounds), halved vertically* and seeds removed||1 tablespoon olive oil, plus more for drizzling||½ cup chopped shallot (about 1 large shallot bulb)|
|1 teaspoon salt||4 garlic cloves, pressed or minced||1 teaspoon vanilla|
|1/2 teaspoon ground cardamom||⅛ teaspoon ground nutmeg||Freshly ground black pepper, to taste|
|3-4 cups (24-32 ounces) vegetable broth, as needed||½ cup coconut milk|
– Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
1. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until cool enough to handle, about 10 minutes.
2. Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until
fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender or use an immersion blender instead.
3. 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 (you can work in batches if necessary, and stir in any remaining broth later).
4. Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is creamy and warmed through.
5. Stir in the ½ Cup of Coconut Milk and stir in the some of the remaining broth until the consistency is right. Add 1 to 2 tablespoons grass fed butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
6. 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.
Tip: Chef likes to top off individual bowls with some extra black pepper.
We hope you enjoyed Chef Shashank’s Butternut Squash Soup recipe! We’ll be sharing more recipes during the holidays to spread some cheer from our table to yours.