I know stories of bounty, of how zucchini plants take over gardens and the owners become desperate zucchini gifters… but this is the first time I’ve experienced it. I swear, butternut squash is the most beautiful veggie in the world until it is all just sitting there in front of you, 20 pounds of it, and you have no idea what to do with it all!
Well, one thing you do is roast it and put it in soup. Duh.
I was inspired by this recipe by blogger How Sweet Eats, but because husband cannot do coconut anything, I subbed in chicken stock for most of the coconut-y things (I had some on hand, it’s also got a depth of flavor, and it added a bit of richness to an otherwise thin soup). In the past, making butternut squash soup made me feel so wholesome – like I was really taking care of myself and anyone who shared the soup. This was no different; and this time, I really brought a lot of curry flavor to bear, compared to a few sprinkles as a garnish in the past. It goes so well with the sweet veggie.
This soup is totally divine when pureed, but I was making it on a night that I was utterly exhausted and I also was rebelling: butternut squash does puree up really nice, but it’s tasty with chunks too. So I lazily took a potato masher to the larger bits of this soup, and once everything was comfortably bite size or smaller, I just let it simmer till I was ready to eat. There is so much vitamin A and C in soup, you can just feel it fortifying you when you’ve got long night shifts or just a general lack of sleep.
You haven’t seen the last of the butternut squash recipes, but this is definitely up there among the tastiest!