The World’s Most Kick-Ass Squash Soup

There are two types of squash soup in the world. The first type plays out like Anne Murray in a bowl. I think of it as easy listening soup. Mellow and gentle, it carries a supporting cast of herbs that aim to provoke comfort and calm. It is the kind of squash soup you’d find in any diner. It is safe.

The other type of squash soup is punk rock as hell. It doesn’t give a sh*t if you can’t handle the heat. It’s a little bit Sid Vicious with a bad ass bite and a flavour punch that leaves you wondering what just went down. This is that kind of squash soup. This is not soup for wimps.

Squash is one of the things I really love to grow. The plants get huge enough to crowd out weeds without a ton of coddling. Each plant produces an impressive amount of food, and many squash keep well into the winter. Never mind the fact that growing spray-free squash means a lot of work. I’ve spent hours upon hours picking squash beetles off the plants and using duct tape to peel off their eggs. Okay. Growing spray-free squash is a pain in the donkey. But I still love it.

Butternut squash is one of my favourites. The bright orange flesh is pretty, and the seed cavity is small. The flesh is not as dry and mealy as some other squash, so it really plays well with soup.

Tasty yes, but healthy too!

Butternut squash is also a bit of a superstar when it comes to nutrition. According to Medical News Today it contains significant amounts of fiber, Vitamins A, C and E, Potassium, and Magnesium, just to name a few. It’s cited as having a role in the prevention of asthma, cancer, and high blood pressure. It is also purported to promote healthy skin and hair, increase the function of the immune system, and help in the management of diabetes. That’s a lot to live up to, yo!

In our house there is unanimous consent that this is, hands down, the best soup ever. Troy claims he could eat it every night. I don’t love any soup enough to eat it daily, but I could certainly eat this every week. This soup is loaded with garlic, onions, ginger, and heat, a few of my favourite things.

This recipe has the bonus of being gluten free (if you choose your coconut milk carefully), and vegan, so it’s definitely one to add to your recipe roster.

Print Recipe
The World's Most Kick-Ass Squash Soup
Prep Time 1 hour
Cook Time 45 minutes
Prep Time 1 hour
Cook Time 45 minutes
  1. Preheat the oven to 350°F
  2. Cut the squash in half lengthwise. Scoop out the seeds. (Save them for your chickens if you have some... they make good treats.)
  3. Brush the flesh of the squash with a little olive oil and sprinkle liberally with the cinnamon.
  4. Place the squash flesh-side down on a cookie sheet and bake for about 45 minutes. It's ready when you can pierce its thick squashy neck easily with a fork.
  5. Remove the squash from the oven and allow it to cool long enough that you can handle it without cursing.
  6. Place the remaining olive oil in a stock pot. Heat over medium and then add the onion, shallot, garlic, ginger, and chili flakes. If you're all about the spice, mince up one or two of the fresh peppers and chuck them in too.
  7. Cook, stirring frequently, until the onions are translucent. Don't let it burn.
  8. Scoop the squash out of the skin and put it in the pot with the onion mixture. (Don't be too precious about it... chickens like picking the flesh off the skins, too.)
  9. Stir everything together and cook for a couple of minutes. Then add 4 cups of stock to the pot and bring it to a boil.
  10. Remove the pot from the heat and using a stick blender, whiz it into perfect smoothness. Add more stock as necessary - the goal is to maintain a good thick soup while providing enough fluid for the blender to do its job.
  11. Once the soup is perfectly smooth stir in the coconut milk and maple syrup. Return the pot to the burner and heat through, but don't allow it to boil.
  12. Go give the squash scraps to the chickens.
  13. Serve the hot soup topped with a little sprinkle of coriander.
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