Beth's Butternut Squash Soup Recipe | ENTERTAINING WITH BETH

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Learn how to make an easy Butternut Squash Soup Recipe that’s vegetarian and perfect for Thanksgiving!
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BETH’S VEGETARIAN BUTTERNUT SQUASH COCONUT SOUP RECIPE
Serves 8-10 as a starter

INGREDIENTS:
2 tbsp (30 ml) olive oil
1 ¾ cup (260 g) of yellow onions, diced
1 cup (150 g) of carrots, diced
1 cup (150 g) celery, diced
1 garlic clove, sliced
½ tsp (2.5 ml) salt
freshly cracked pepper to taste
(1) 3-1/2 lb (1575 g) Butternut squash, cut into 2 in chunks
6 cups (1440 ml) Swanson® Vegetable Broth
1 ½ cups (360 ml) coconut milk + 3 tbsp for garnish
3 tbsp (45 ml) fresh cilantro
1 tsp red pepper flakes

METHOD:
Heat olive oil in a large stockpot. Add the onions, carrots, celery and garlic, season with ½ tsp salt. Sautee vegetables until tender. Then add the squash and the broth.

Simmer vegetables in broth under squash is fork tender, about 10 minutes. Then transfer soup to a blender and puree in batches until smooth. Transfer soup back into a cleaned out stock pot. Add coconut milk, add salt and pepper to taste.*

To serve:
Ladle out soup into bowls, garnish with 1 tsp of coconut milk drizzled on top, a few red pepper flakes and some roughly chopped cilantro.

*NOTE: Soup can be made a day in advance up to this point, cooled and refrigerated. To reheat, place back in pot and bring up to temperature slowly until warmed through. Then garnish as directed.

PLEASE NOTE: This video has been sponsored by Swanson®. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining

Comments

L says:

I sprinkle bacon bits. They’re yummy also.

leti Sherlin says:

Like so much veegie broth.

Gacheri Kigunda says:

hi!! that soup looks amazing…was wondering how do you store soup when you want to have enough for about a week??!!

Shyrilla Subqin says:

looking delicious

Charlie Shay says:

Love this! I've been rotating your soup recipes and they make great quick and easy dinners! Hope you'll share more of these.

Colleen Patrick-Goudreau says:

Enjoyed your video!

Kimi Girl says:

thanks for making a vegetarian dish! 🙂

Meera menon says:

Hi Beth,I am a huge fan of your recipes and love to watch your videos. Can you please tell me which brand of coconut milk that you used in this recipe.Do you think that unsweetened coconut milk of SILK will work?Thanks in advance.

joshua waters says:

Just made this for dinner and it was SO tasty!!! Thank you!!

Svetlana Golovko says:

Thank you for the recipe!!!
This soup was a hit in my kitchen since Thanksgiving. Friends beg to make more when they come over. Great and super easy recipe which tastes great. 
My version: I added about half a jar of "green curry sauce" from Trader Joe's (glass jar) to this amount of soup. It has a little hint of lemongrass and spice. Taste amazing!

greeneyedmars says:

@Entertaining With Beth – I am obsessed with that cute top you're wearing in this episode (as with all of them haha!) ~ where did you get it?

Heather M says:

Hi Beth, I just made butternut squash and leek soup and it turned out so yummy. I would love to give yours a try next time! Where are your pumpkin soup bowls from? They are perfect for a Thanksgiving table!

Bethzaida Vasquez says:

Hello beth, can I use butternut squash in a can instead and what would be the correct amount to use?

The can is 15 ounces

debd99 says:

Thank you Beth….looks wonderful…making it for Thanksgiving, but think I'll add some apples….thanks again!!!

BrainyCrafter says:

Mmm, this looks so yummy! Beth, do you think there is any way you can use another pumkpin, like a hokaido? I realize it may not be as creamy or buttery, but I guess it could work?

Lynn Fletcher says:

I made this on Sunday and brought it into the office on Monday. It went over great. I skipped the cilantro, but the hot pepper flakes were a great kick. I also fed it to my 9 month old son (without hot pepper flakes) mixed with tofu. He's a big fan. Thanks for the recipe! 

Joanna J says:

Hello Beth, I absolutely LOVE your videos! You break every step down and make it looks so easy and delicious. I was wondering if you could do a video on how to properly bake bread – white or wheat preferably. I have tried various recipes and my bread has never turned out well. I hope you'll do this video!!

1024specialkay says:

yum~ This looks pretty healthy! I love that you use coconut milk instead of heavy cream 🙂 Maybe I'll make this on Thanksgiving. Thanks Beth!

Sean Young says:

Poor Beth no vitamix .

Jim S says:

I've made soups many times, both normal and blended. Broth is not needed. In fact I ommit it everytime a recipe asks for it and use water in stead and it comes out delicious.

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