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Butternut Squash Soup

Butternut Squash Soup

A delicious Thanksgiving appetizer in a simple recipe by the blogger Aimée White: butternut squash soup

31 March, 2012
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Type of dish


Dietary Consideration

Season & Occasion

serves for


total time

0 HR 25 MIN


30 g
1, large, chopped
3 cloves, minced
7 g, minced
Curry powder
10 g
2,5 g
Black pepper
2,5 g, ground
Butternut squash
750 g, peeled and cubed
1, large peeled and diced
Chicken stock
Lemon juice
30 ml, fresh
Tomato paste
30 ml
Coconut milk
125 ml
Red bell peppers
2 each
Extra virgin olive oil
80 ml
Asiago Cheese
30 g, grated
1 clove, minced and germ removed
Maple Syrup
Black pepper


Step 01

For Red Pepper Purée

  • Placing the red peppers on a baking sheet, broil them (whole) for 20 minutes, turning twice or until skin is charred.
  • Allow to come to room temperature.
  • Peel by hand, and remove membrane and seeds.
  • Coarsely chop red pepper and purée in blender or food processor with the olive oil, cheese, and garlic.
  • Set aside (Or make the day before and refrigerate for up to 24 hours).


Step 02

For Soup

  • Melt butter in a large stock pot over medium heat.
  • Increasing heat slightly, fry onion, garlic, ginger, curry powder, salt and pepper.
  • Stir occasionally until softened, 3 to 4 minutes.
  • Fold in squash and potato, and then add chicken stock, lemon juice and tomatoes paste, bringing to a boil.
  • Reduce heat, cover, and simmer until squash is tender, 20-25 minutes.
  • Purée soup in batches (Or let cool and refrigerate overnight).
  • In a clean pot, heat soup with coconut milk until hot, but not boiling.

Serve in appetizer bowls, garnished with swirls of red pepper purée, maple syrup, salt, and ground pepper.
(Creme fraiche and basil make great alternatives).

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