Autumn Squash Soup

Fall Squash Soup - Candy Coated Culinista

Fall Squash Soup – Candy Coated Culinista

This is a scrumptious fall soup recipe that I made on a whim; as I had to use up the left over pumpkin and coconut milk from my sky high pumpkin pie. I really enjoyed experimenting and making soup from scratch, and I thought about all the aspects of this like: the colour, taste, texture and the trickier aspect of how to make a not so pleasantly coloured soup look tasty and inviting.

Yield/Serving: Roughly 2 litres
Prep Time: 30 min
Cook Time: 1hour
Difficulty level is: Medium – Labour Intensive

• 1 butternut squash
• 1 pepper squash
• 1 medium onion, chopped
• 8 garlic cloves, chopped
• 1 tbsp extra virgin olive oil
• 900 ml vegetable stock
• 2 small sweet potatoes, peeled and chopped
• 2 ½ cups pumpkin puree
• 1 cup coconut milk
• 1 tbsp herbs de Provence
• 1 tbsp basil leaves
• 1 tbsp parsley
• 2 tsp black pepper
• 4 tbsp sea salt
• 1 sprig green onion, chopped on the bias
• Crushed red pepper flakes, to taste

1. Preheat oven to 425°F and roast butternut, pepper squash and sweet potato for 30 minutes.
2. In a large sauce pan on medium-high with olive oil fry onion and garlic until slightly browned.
3. Once browned add 1 cup of vegetable stock and blend using an immersion blender.
4. Pour the squash and sweet potato into the large saucepan along with the remaining vegetable stock and blend once more. Stir continuously until soup thickens.
5. Add the pumpkin puree and coconut milk along with all the herbs and spices and stir for 5 more minutes.
6. Let simmer for 10 minutes to let flavours marry.
7. Top with green onions and sprinkle red pepper flakes on top.

• If you would like this a little less thick add more chicken stock.
• Freeze some soup for another day to enjoy.
• Roast the sweet potato for 1 hour and not boil them if desired.
• Serve these with crescent rolls or homemade biscuits.

Please Enjoy

Mr. C. absolutely loved this. I got multiple compliments and high fives. He even asked to save him some for lunch the next day. I have to mention he doesn’t like carrying leftovers to work the next day so that means if he wants, it I really did a really good job. “Yum yum yum. That soup was amazing” He liked the extra addition of the pepper flakes and commented that it added a nice spicy kick. He cleaned his bowl so I knocked this one out of the park I think.

My thoughts
I am super proud of myself. This autumn soup embodied all the fall flavours to me: it was hearty, rich and had some complexity to it.

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