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.