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Preheat oven to 400°F.
Use 2 tbsp of olive oil to coat insides of the butternut and acorn quashes. Lay face down on sheet pan and place in preheated oven for about 30-40 minutes or until tender. Use remaining 2 tbsp olive oil to sauté carrots, celery and onion in a medium-sized stock pot over medium heat, until tender. Add garlic cayenne pepper and salt and pepper to taste, and sauté an additional 2-3 minutes. Remove squash from oven and let cool. The squash can be roasted and cooled overnight or well in advance of the soup preparation.
Scoop meat from squash and add to pot with vegetables. Add vegetable broth and bring to a boil. Reduce heat, cover and simmer for 30 minutes. When vegetables are very tender, use an immersion blender or food processer to puree the soup. Add coconut milk to the pureed soup, stir to blend and return to heat until ready to serve. Season with more salt and pepper if needed. Place the toppings in small serving bowls on the table and allow guests to garnish their soup.
Serving Tip: If desired, you can serve soup in small winter squashes or pumpkins. To prepare them, simply slice off the tops, scoop out the flesh, sprinkle insides with a bit of salt and pepper, and roast in a 400°F oven for about 20-35 minutes or until tender
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This turned out so well. Such a good balance of flavors. My husband and I both loved it. Will definitely keep this recipe to make again and again.
Love this soup, even without the cream snd garnishes!
Thumbs up!
Delicious! Very creative and season appropriate! Thank you for sharing with us!
Excellent soup! My family loved it!
Excellent flavor! Hearty soup that warms you to your toes!
Soup is Delicious! My family enjoyed it!
Great soup. Changed to evaporated milk. Other than that, everything was the same! Love
Delicious recipe!
I have made this several times & it’s simply scrumptious! It is spicy, so be aware. Also, becomes thin after refrigeration or freezing, so best to make when you have enough people on hand to eat it all up. Served with some nice artisan bread, it is a rich & filling supper on its own.
I've been making this each year for several years now...it's always the first soup requested by family! It's delicious and so easy. I do sub chicken stock for the veggie broth but everything else is by the recipe. LOVE this soup!!!
This is my favorite winter soup! A little sweet, a little savory, and a little spicy! You can make it as spicy or as mild as you want by adjusting the amount of chipotle peppers you add. I usually chop up one and put it in with the rest of the vegetables. Super easy to make! I try to bake the squash earlier in the day or the night before to save time and save my hands from holding hot squash! I have also substituted coconut milk for the heavy cream when cooking for vegan friends and the taste stays exactly the same. Can't say enough good things about this soup!
Delicious
Excellent! Have made this many times. If you roast the squash the day before, it’s very quick for a weeknight dinner. Easy to spice up or down by varying the toppings (ie for kids, omit chipotle).
I make this recipe each year and it is FANTASTIC! I simplify by buying squash already cut up. I also use less cream for a lighter version. You can also make a vegan with vegetable stock and almond milk.