Puréed soups

I was never a big fan of soup….until recently. Turns out that it’s very easy to make and makes a comforting, nourishing, satisfying entrée, snack, side dish or even main meal. It’s also a great way to eat your vegetables!

Here are two recipes I’ve made in the last few weeks using two of my favourite veggies. The asparagus soup recipe I got off the internet so instead of reproducing it here I’ll just share the link. As for the butternut squash, I made the recipe up myself, guided by The Flavor Bible.

Asparagus Soup

Butternut Squash Soup

750 grams of peeled and diced butternut squash (about 5-6 cups) — you can use fresh or frozen

1 medium onion, chopped

2-3 cloves of garlic, minced

1 tbsp grated ginger

1 kafir lime leaf (optional) or bay leaf, if that’s what you have

1 14-oz can of coconut milk

1 – 2 cups chicken or vegetable broth (the amount will depend on how thick you like your soup)

Splash of lemon or lime juice

1) Using a large pot, sauté the onions, garlic, and ginger in a splash of cooking oil until soft and fragrant.

2) Add the cubed squash and cook for 15 minutes.

3) Add the coconut milk and chicken broth.

4) Lower the heat and continue to cook, stirring regularly, for about 30 minutes to allow all the flavours to blend.

5) Purée using an immersion blender. You can also use a countertop blender or food processor, just do it carefully in batches.

6) Top with chopped chives or cilantro / pumpkin seeds / bacon bits / pancetta / croutons—whatever your favourite soup topping is. Jacques Pepin is partial to crisp strips of roasted chicken skin!

Notes from The Flavor Bible:

  • If you have carrots, celery or parsnips to use up, you can add it along with the squash.
  • You can also try adding these other flavours that marry well with butternut squash: allspice / curry powder / mint / nutmeg
  • Booze it up with a splash of bourbon!


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