Souprise! It’s A Spiced Butternut Squash Soup

Good for Baby, Good for Mama

Souprise! It’s A Spiced Butternut Squash Soup

Yields

4 servings

Key

C = cup
T = tablespoon
t = teaspoon

Ingredients

  • 1 leek

  • 1 butternut squash

  • 1 sweet potato

  • ¼ t fresh ginger

  • 2 T coconut oil

  • 4 C vegetable broth

  • 2 T pine nuts

  • 1 t ground cumin

  • ½ t ground nutmeg

  • ½ t ground cinnamon

  • ¼ t ground coriander

  • kosher salt, to taste

  • 2 T unsalted butter

Directions

  1. Thoroughly wash 1 leek, 1 butternut squash (including scrubbing the skin), 1 sweet potato, and ¼ teaspoon of fresh ginger under cool, running, drinkable water. Chop the white and green parts of the leek into bite-size pieces. Peel and chop butternut squash and sweet potato into bite-size pieces. Peel ginger with the back of a spoon, and finely chop.

  2. In a medium pot over medium heat, add 2 tablespoons of coconut oil and heat until shimmering. 

  3. Add leeks and sauté until translucent and softened, about 3-5 minutes. Add butternut squash, sweet potato, ginger, and 4 cups of vegetable broth. Bring to a gentle boil. Cover, reduce the heat to low and cook for 10-15 minutes, or until the potato and squash are soft.

  4. While the soup is cooking, in a small skillet over medium heat, add 2 tablespoons of pine nuts and toast until golden for 1 minute, shaking often to prevent burning. Set aside to cool.

  5. Uncover the soup. Stir in 1 teaspoon of ground cumin, ½ teaspoon of ground nutmeg, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground coriander, and kosher salt to taste. Cook for another 3 minutes covered. Take the pot off the heat and allow the soup to cool a little bit. 

  6. Transfer to a food processor or blend well using a hand-held immersion blender. Stir in 2 tablespoons of unsalted butter for added creaminess and sheen. Top with a sprinkling of the toasted pine nuts and serve. Eat up, Mama!

  7. Once cooled completely, pour leftover soup into silicone molds to freeze into pre-portioned blocks. Your future self will thank you kindly.

Recipe By

Kanchan Koya
of Spice Spice Baby

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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